• 1 kilogram chicken (we used four chicken leg quarters) wiped dry with a kitchen towel

Marinade

• 6 stalks lemongrass (light colored portions of the stalks only)
• 1 head garlic peeled
• 2 thumb-sized knobs ginger peeled and cut into thin slices
• 1 half-inch knob turmeric peeled
• 2 tablespoons rock salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon annatto powder
• ¼ cup white vinegar (cane vinegar was used here)

Basting oil

• ½ cup palm oil
• 3 tablespoons annatto seeds dried
• 4 cloves garlic lightly pounded

Side salad

• 2 large tomatoes deseeded and cut into ¼-inch cubes
• 1 small cucumber deseeded and cut into ¼-inch cubes
• 1 ripe mango cut into ¼-inch cubes
• 2 shallots peeled and roughly chopped
• 1 pinch salt

Dipping sauce

• ¼ cup rice vinegar (milder and a bit sweet)
• ¼ cup soy sauce
• 2 tablespoons kalamansi juice (for a fruity brightness and better aroma)
• 2 shallots peeled and thinly sliced
• 2 cloves garlic peeled and pounded
• 2 bird's eye chilies thinly sliced