I got this recipe from hubby. A friend emailed it to him and he forwarded it to me so that we can try making it at home. We've already tried the recipe twice and both were a huge success despite the frightening image you see below :-)
1 whole dressed chicken, sliced into quarters, or 8 pieces chicken drumsticks or thighs (I used whole butterflied chicken)
1 c native cane vinegar
1 bottle (about 1 1/3 cups) 7-up
1 thumb-sized ginger, minced
6 pcs calamansi
2 tbsp rock salt
2 tsp pepper
For basting sauce:
1/4 c cooking oil
2 tbsp margarine (I used butter)
2 tsp salt
2 tbsp achuete seeds
2 pcs calamansi
Marinate chicken in mixture of vinegar, 7-Up, ginger, calamansi juice, salt and pepper for at least one hour, or overnight in refrigerator.
When ready to cook, heat an indoor grill or charcoal in an outdoor grill to medium. If desired, thread chicken into barbecue sticks. Cook chicken over grill until done, basting frequently with the basting sauce.
To prepare basting sauce:
Heat oil in a saucepan then add margarine (I used butter) and salt. Drop in achuete seeds and stir until color is extracted. Remove from heat and add calamansi juice. Use to baste chicken.
This recipe is from Chef Pauline Banusig. A guest chef at the Hotel Intercontinental Iloilo Food Festval held last September. You can find a write-up at Inquirer.net
Based on personal experience, chicken thighs grill the best.