The famous Visayan barbecue is grilled to perfection—right in your own home! Grab a couple of beers or ice-cold soda for a Pinoy-perfect backyard bash.
Yield 2 chicken halves (serves 5)
Prep Time 1 hour and 15 minutes,
including refrigeration time
Cooking Time 25 to 30 minutes
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
1 In a bowl, mix vinegar, soda, ginger, calamansi juice, brown sugar, onion powder, salt, and pepper.
2 Add the chicken pieces. Rub marinade into chicken; let stand for 1 hour at room temperature before refrigerating. Chill overnight.
3 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.
4 When ready, grill and baste marinated chicken with annatto oil for at least 20 minutes.
Grilling tip: Stay safe and grill at least two inches away from your heat source. If flames emerge (due to the oil of the chicken), spray flames with some water.
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Photography by At Maculangan | Styling by Elaine P. Lim | Props from Rustan’s Department Store
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