Ingredients (Serves 4)

For the Chicken & Marinade

• 2 lbs chicken thigh fillets (skin-on recommended)

• ½ cup cane vinegar (or white vinegar)

• ¼ cup calamansi juice (or lemon juice)

• ¼ cup soy sauce

• 6 cloves garlic, minced

• 1 thumb ginger, finely grated

• 2 stalks lemongrass, minced (white part only)

• 2 tbsp brown sugar

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp annatto powder (atsuete)

For the Basting Sauce (Atsuete Oil)

• ¼ cup melted butter or oil

• 1 tbsp annatto oil or 1 tsp annatto powder

• 1 tbsp calamansi juice

• 1 tbsp brown sugar

• Pinch of salt

For Serving

• Steamed garlic rice

• Pickled papaya (atchara)

• Extra calamansi

Instructions

1. Marinate the Chicken

1. In a bowl, combine vinegar, calamansi juice, soy sauce, garlic, ginger, lemongrass, sugar, salt, pepper, and annatto powder.

2. Mix well and add the chicken.

3. Marinate at least 2 hours, but overnight gives the best flavor.

2. Prepare the Grill Pan

1. Heat the Platinum Grill Pan over medium heat for 2–3 minutes.

2. Lightly brush with oil if needed (optional; the pan’s surface usually doesn’t require it).

3. Grill the Chicken

1. Shake excess marinade off the chicken.

2. Place chicken skin-side down on the hot grill pan.

3. Cover with the lid to trap heat and replicate charcoal-style cooking.

4. Grill for 6–7 minutes per side, basting with the atsuete oil after flipping.

5. Continue grilling until:

   • Chicken has deep grill marks

   • Exterior is lightly charred

   • Internal temperature reaches 165°F (74°C)

4. Finish with Glaze

Brush remaining atsuete oil over the chicken just before removing from the pan for a glossy, vibrant finish.