Ingredients

1 whole chicken, cut into parts Marinade

2 tbsp garlic (minced or crushed) 2 tbsp grated ginger 4-6 birds eye chillies chopped (optional) 2 stalks lemon grass, chopped 1 cup tuba or coconut vinegar 1/2 cup calamansi or lemon juice 1 tbsp rock salt 1/2 tbsp pepper 1/4 cup muscovado/brown sugar 1 cup lemon soda

For basting:

3 tbsp achuete or annatto oil (how to make achuete oil) 1/2 cup salted butter or margarine 1 clove garlic (crushed) 1 tsp calamansi or lemon juice

For achuete oil:

In hot neutral oil add a spoonful of annatto seeds until the color turns golden, which takes between 3 to 5 minutes. Do not over heat. Cool for a minimum of 3 hours. Strain and pour into a clean glass container. Keeps for a month or a week at room temperature.

Preparation:

In a large glass bowl, mix chicken and all ingredients for the marinade. Chill for a minimum of three hours. Using a separate container combine annatto oil, butter, garlic and calamansi juice. Set aside. Skewer chicken onto barbeque sticks. On a charcoal grill, cook chicken evenly while turning it on each side. Baste it with generous amounts of the annatto mixture, until done.

Serve with atchara or pickled vegetables and garlic fried rice. Dip in soy sauce mixed with chopped chillies and freshly squeezed calamansi. Enjoy!