Ingredients

• 2 Whole Chickens
• 3/4 cup Cane vinegar
• ¼ cup Garlic finely minced
• 2 stalks Lemongrass
• Salt
• atsuete oil (see notes below)
• Wooden skewers
• Spicy vinegar or Pinakurat

Method

1. Cut chicken in larger squares. Soak in vinegar to marinate with garlic and salt. Leave refrigerated overnight, turning pieces over from time to time.
2. Preheat grill to 350 degrees. Cook over indirect heat for 20 minutes, basting with the achuete oil.
3. Flip and cook for another 15 minutes or until the meatiest parts of the chicken is tenderly cooked. You can also grill in a grill pan when you do not have an outside barbecue.
4. Beware, it is easy to overcook a chicken – so keep an eye on your dish and make sure it’s cooked just right.
5. Serve immediately with the spicy vinegar. You can also serve it with soy sauce or patis with minced ginger.