Grilled Annatto Chicken
This recipe showcases a vibrant, flavorful grilled chicken, marinated in a simple yet potent mixture including annatto oil, margarine, salt, and lemon juice. Inspired by traditional Filipino grilling techniques, it promises tender, juicy chicken with a beautiful golden hue and a subtly peppery, tangy taste, perfect for any outdoor gathering.
Ingredients
- 4 pieces chicken thighs or drumsticks bone-in
- 0.25 cup margarine melted
- 2 tablespoons annatto oil
- 1 teaspoon salt or to taste
- 2 tablespoons lemon juice freshly squeezed
- 0.5 teaspoon black pepper freshly ground (optional)
- 2 cloves garlic minced (optional
Instructions
- 1. Pat the chicken pieces dry with paper towels.
- 2. In a medium bowl, combine the melted margarine, annatto oil, salt, lemon juice, and optional black pepper and minced garlic. Stir well until thoroughly mixed.
- 3. Place the chicken pieces in a large bowl or a resealable plastic bag. Pour the marinade over the chicken, ensuring all pieces are well-coated.
- 4. Cover the bowl or seal the bag and refrigerate for a minimum of 1 hour, or up to 3 hours for maximum flavor.
- 5. Preheat your grill to medium-high heat. Lightly oil the grill grates.
- 6. Place the marinated chicken on the hot grill. Grill for 6-8 minutes per side, basting generously with the remaining marinade frequently, until the chicken is cooked through and has a beautiful golden-brown char.
- 7. Ensure the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
- 8. Remove from grill and let rest for 5 minutes before serving.
Notes
Serve with steamed rice, a fresh cucumber salad, or a dipping sauce of soy sauce and calamansi. For a smokier flavor, add a pinch of smoked paprika to the marinade. Ensure chicken is fully cooked (internal temperature 165°F/74°C).