Ingredients
1kg chicken thigh or drumstick (dark meat as it is more flavorful)
20gm ginger, chopped
30gm garlic, chopped
20gm turmeric ginger, sliced
30gm lemongrass, whole
150ml coconut vinegar
2 tsp salt
2 ½ tbsp brown sugar
1 tbsp ground black pepper
½ tsp achiote powder (a dark red, tart tasting powder made from annotto seed)
2 tsp salt
4 tsp calamansi (Philippine lime) juice
Method
1. Combine lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, and calamansi juice in a large mixing bowl and blend well. Then add the chicken in marinade and mix again until chicken is fully coated.
2. Refrigerate and let it marinate for 12 hours.
3. For the basting mixture, mix margarine, achiote oil, salt, and calamansi juice in a separate bowl then stir and set aside.
4. Grill the chicken over smoldering charcoal while basting it with generous amount of the basting mixture. If its bone in 10-15 minutes on medium/low heat, bone out the cook it for a total of 5-10 minutes, seared 1-2 minutes per side.
5. Make sure both sides are cooked well then transfer the grilled chicken to a serving plate. Then, put chicken on the oven for 15 minutes at 170⁰C.
6. Serve with steamed rice and pickled papaya atchara (a pickle made from grated unripe papaya).
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