I thought calamansi juice and sinamak might be difficult to find around here, but I found them both at my Asian market. Calamansi is a citrus from the Philippines and sinamak is a spiced vinegar. I love grilled chicken and had high hopes for this recipe. My hopes were not crushed but let down a bit. It was good, but not great. I was hoping for a deeper flavor from all the ingredients the chicken had marinated in. Maybe fresh calamansi juice is the key. I could only find canned. Maybe I could have marinated it overnight instead of the 3 hours in the recipe.
2 lbs chicken cut into serving pieces
2 tablespoons ginger minced
2 tablespoons garlic minced
3/4 cup lemongrass chopped
1 cup coconut vinegar
1/2 cup lemon or calamansi juice
1 tablespoon salt
1/4 cup brown sugar
1 cup lemon soda softdrink
1/2 tablespoon ground black pepper
3 tablespoons annatto oil, atsuete oil
1/2 cup margarine softened
1/4 teaspoon salt
1 teaspoon lemon or calamansi juice
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, salt, and lemon juice then stir. Set aside.
Grill the chicken while basting generous amount of the margarine mixture.
Transfer the grilled chicken to a serving plate.
Serve with sinamak. Share and enjoy!