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Guam-style grilled chicken
Guam-style grilled chicken is traditionally served with rice cooked in water where annatto seeds had been soaked. Depending on the amount of annatto seeds used, the color of the rice ranges from yellow-orange to bright red.
Course
Main Course
Cuisine
Guam
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Marinating time
8
hours
hours
Total Time
8
hours
hours
30
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
1
kilogram
chicken drumsticks and thighs
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 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.