| Prep Time | 3-4 hours |
| Cook Time | 30-60 minutes |
| Servings |
people
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Ingredients
- 1 kg chicken cut into serving pieces
Marinade
- 2 tbsp ginger minced
- 2 tbsp garlic minced
- 3/4 cup lemongrass chopped
- 1/2 cup coconut vinegar
- 1/2 cup lemon or calamansi juice
- 1 tbsp salt
- 1/4 cup brown sugar
- 1 cup lemon soda
- 1/2 tbsp black pepper ground
Basting Sauce
- 3 tbsp annatto oil (atsuete oil)
- 1/2 cup margarine softened
- 1/4 tsp salt
- 1 tsp calamansi juice
Ingredients
Marinade
Basting Sauce
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Instructions
- In a freezer bag or large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice.
- Stir or shake the mixture until every ingredient is well incorporated.
- Marinade for 1 to 3 hours.
- In a bowl, combine margarine, annatto oil (atsuete oil), salt, and calamansi juice then stir. Set aside.
- Set the Oster Function to Broil for 180C for 25 minutes.
- Place the marinated chicken on the tray and baste with the sauce. Broil in the oven for 25 minutes. (Note: check for doneness by checking if internal temperature of the chicken has reached 165F)
- Transfer the grilled chicken to a serving plate. Serve with sili and calamansi. Share and enjoy!