Chicken Inasal (Filipino Grilled Chicken)

This Filipino grilled chicken is incredibly tender and moist, with a pleasant bit of char from the burnished bits of meat and skin. Thanks to its aromatic marinade, it comes subtly perfumed with the citrusy, floral flavor of lemongrass and the punch of shallots and garlic. Made from fermented sap from coconut trees, coconut vinegar has a sweetness and mild acidity that make it excellent for marinades. Brushing annatto oil on the chicken results in a peppery-red sheen on its crispy skin. Serve with steamed rice and quick-pickled vegetables for a complete meal.

When cooking, keep in mind that a grill has hotter and cooler spots. Feel free to move your chicken around on your grill as needed to impact its cooking rate as desired. 

• 4 chicken leg quarters, patted dry
• 1/2 cup finely chopped fresh lemongrass (about 14 stalks)
• 2 shallots, finely chopped (about 1/3 cup)
• 1/3 cup coconut vinegar or apple cider vinegar
• 1/4 cup calamansi juice or 2 tablespoons tangerine juice and 2 tablespoons lime juice
• 2 tablespoons grated peeled fresh ginger (from 1 [3-inch] piece)
• 3 garlic cloves, finely chopped (about 1 tablespoon)
• 1 tablespoon kosher salt
• 1 tablespoon dark brown sugar
• 2 teaspoons black pepper
• 1/2 cup annatto or achiote oil (such as La Favorita), divided
• Lime wedges, for serving