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Guam Style Chicken With Red Rice

A recipe from Guam.

Prep
Cook
Serves 8people
Ingredients
3
cups soy sauce
1
1⁄2 cups cane vinegar
1
tsp freshly ground black pepper
1
small yellow onion, thinly sliced, plus 1/3 cup finely chopped
2
1⁄2 lb. bone-in, skin-on chicken thighs
1
cup fresh lemon juice
1
cup thinly sliced scallions
2
1⁄2 tsp. crushed red chile flakes
2
1⁄2 cups jasmine rice
2
tbsp ground annatto seeds
Directions
1.
To make the marinade, combine 2 cups soy sauce, vinegar, pepper, sliced onion, and 1 cup water in a large bowl; add chicken and cover bowl with plastic wrap. Refrigerate for at least 8 hours or overnight to marinate.
2.
Meanwhile, make the dipping sauce: Stir together remaining soy sauce and chopped onion with lemon juice, scallions, chile flakes, and 1⁄2 cup water; set aside.
3.
To make the red rice, combine rice, annatto, and 5 cups water in a 4-qt. saucepan over medium-high heat; reduce heat to medium-low and cook, covered, until rice is tender, about 10 to 12 minutes. Remove from the heat and keep rice warm.
4.
Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Cook chicken, turning, until browned, about 8 minutes. Serve with rice and dipping sauce, on the side.

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