Yana Gilbuena has traveled the world, celebrating the cuisine of her Filipino heritage with pop-up kamayan dinners.
Her hometown of Bacolod City is known for this dish.
Reserve 1/2 cup of the marinade for basting.
Photo: Jenny Huang
Add chicken to the bowl and massage the marinade into it.
Cover the chicken and the reserved marinade and refrigerate separately for 8 hours.
When ready to cook, preheat half the grill to medium-high; leave the other half unheated.
Whisk atsuete oil into the reserved basting marinade.
Remove the chicken from its marinade (discard that marinade).
Cook the chicken on the unheated part of the grill for 20 minutes.
Serve the chicken with the sauce.
It’s a staple throughout Southeast Asia and parts of India.
Use it in marinades and dressings or to make pickled vegetables.
A tart and floral relative of the kumquat, calamansi is the predominant citrus used in Filipino cooking.
Look for the juice bottled or frozen.
Lime or lemon juice can be substituted.
Also called annatto or achiote oil, atsuete oil adds red color and nutty flavor to recipes.
To make your own, steep 2 Tbsp.
annatto seeds in 1/4 cup hot canola or coconut oil for 30 minutes.
Strain and discard the seeds.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
