COOK IT.
Prepare the oil by combining vegetable oil, annatto powder, ancho chili powder, 3 garlic cloves, and a bay leaf in a saucepan over medium heat/flame. Bring to a hard simmer, then remove from heat and allow mixture to steep for 2 hours. Use a fine mesh strainer to strain the oil into a glass jar. Cool completely.
Prepare the marinade in a measuring cup by whisking together ⅓ cup of oil, minced garlic, lemongrass, ginger, lime juice, vinegar, honey, salt, and pepper. Set aside.
Divide chicken into 2 gallon-size resealable bags, then pour marinade over. Refrigerate chicken overnight.
Fire up your Louisiana Grills pellet grill and preheat to 425°F. If using a gas or charcoal grill, set it up for medium-high heat.
Place chicken skin-side up on the grill, cover and cook for 15 minutes.Turn chicken skin-side down, then cover and cook for 10 minutes. Open sear slide and grill chicken over direct flame, about 1 minute each, to slightly char and crisp up skin.
Remove chicken from grill, allow it to rest for 10 minutes, then serve hot.
Glass Jar with Lid
Mesh Strainer or colander
Low Carb