Categories: Bacolod, Chicken, Main Dish, Not Tried
Ingredients
- 1/3 cup local white vinegar
- 1/2 cup soda (7-Up or Sprite)
- 1 1/2 tablespoons chopped ginger
- 2 tablespoons calamansi juice
- 2 tablespoons brown sugar
- 1 tablespoon onion powder
- 1/2 tablespoon rock salt
- 1 teaspoon pepper
- 1 whole chicken, cut in half
- For the annatto oil
- 3 tablespoons corn oil
- 1/3 cup annatto seeds
- 1 teaspoon salt
- 1 tablespoon butter
- 2 tablespoons local wine vinegar
Directions
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In a bowl, mix vinegar, soda, ginger, calamansi juice, brown sugar, onion powder, salt, and pepper.
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Add the chicken pieces. Rub marinade into chicken; let stand for 1 hour at room temperature before refrigerating. Chill overnight.
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Make the annatto oil: Warm oil in a saucepan and add annatto seeds. Stir until the seeds release their color and aroma. Pass through a strainer to remove seeds. Return to heat. Add salt, butter, and vinegar; simmer for 2 minutes.
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When ready, grill and baste marinated chicken with annatto oil for at least 20 minutes.