Ingredients

The following ingredients have 4 Servings
  • 2 stalks lemongrass
  • 1 head garlic, peeled and minced
  • 1 thumb-size ginger, peeled and grated
  • 1/2 cup palm vinegar
  • 1/4 cup calamansi juice
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 (about 3 to 4 pounds each) whole chicken, quartered
  • 1 pound chicken skins, bottoms, and/or fat
  • 1/4 cup annatto seeds
  • 2 garlic cloves, peeled and pounded
  • 1 bay leaf

Instruction

  • Peel and/or cut away the dark, fibrous parts of the lemongrass until you get to the white and light green portions. Using a knife, finely chop lemongrass.
  • In a large bowl, combine vinegar, calamansi juice, garlic, ginger, lemongrass, sugar, salt, and pepper. Whisk until well-blended.
  • Add chicken and cover bowl. Marinate in the refrigerator for at 2 to 4 hours.
  • In a wide pan over medium heat, place chicken fat and cook, turning as needed, until crisp and renders oil. Using a slotted spoon, remove skin and bottoms.
  • Lower heat and add annatto seeds, crushed garlic, and bay leaf. Cook for about 1 to 2 minutes, turning as needed to prevent seeds from burning.
  • Remove the pan from the heat and allow the oil to steep for about 1 hour or until oil is infused with deep orange color. Using a fine-mesh sieve, strain oil. Discard aromatics and set aside oil.
  • Lightly grease grill grates and heat over hot coals.
  • Drain chicken from marinade and scrape off any stray aromatics. Arrange chicken in a single layer over hot grates with skin side up.
  • Grill chicken, turning once or twice and basting regularly with the half of the chicken oil, for about 30 to 40 minutes or until a thermometer inserted in the thickest part of chicken registers 160 F.
  • Remove from heat, cover, and allow to rest for about 3 to 5 minutes. Serve hot with the remaining chicken oil and steamed rice.