Guam-style oven-grilled chicken with annatto rice and fina'denne'
Chicken drumsticks and thighs soaked in a salty-sour-spicy marinade are grilled in the oven and served with orange-colored rice and dipping sauce.
Servings 4 people
Ingredients
- 1 kilogram chicken drumsticks and thighs (2.2 pounds)
Fina’denne’
- ½ cup soy sauce
- ¼ cup calamansi juice (lemon or lime juice may be substituted)
- 2 tablespoons chopped shallots
- 1 tablespoon minced garlic
- ½ tablespoon chopped ginger
- 2 to 3 bird’s eye chilies roughly chopped
Instructions
- Pat the chicken drumsticks and thighs dry with paper towels. Place in a shallow bowl.
- Make the fina’denne’ by stirring together the rest of the ingredients.
- Pour half of the fina’denne’ over the chicken. Reserve the remaining half in a jar with a screw-type cap.
- Mix the fina’denne’ and chicken. Cover the bowl. Refrigerate for at least six hours (overnight works better).
- Preheat the oven to 425F.
- Place the chicken on a rack positioned over a tray.
- Oven-grill for 20 to 30 minutes.
- Serve the Guam-style grilled chicken with the reserved fina’denne’ on the side for dipping.
