Grilled sweet and tangy inasal chicken made using a sous vide cooker for perfectly cooked meat. Marinated with a mix of calamansi juice, spices, and brown sugar, then finished on the grill.
1: Mix chicken quarters with ginger, garlic, calamansi juice, salt, achuete powder, brown sugar, Sprite, and black pepper.
2: Place the chicken and marinade in Ziploc bags and remove air using a vacuum sealer or water displacement.
3: Submerge chicken and sous vide wand into water at 155°F for 1 hour.
4: After cooking, remove chicken from bags and pat dry.
5: To the marinade, add cornstarch to thicken and adjust brown sugar to taste.
6: Use the thickened marinade to baste the chicken on the grill.
7: Grill chicken until skin is charred and crispy sticky.
