Tininon Mannok Yan Hineska' Agaga

Guam-Style Chicken with Red Rice

From Saveur Magazine:

Serves 8

Ingredients

3 cups soy sauce

1.5 cups cane vinegar

1 teaspoon freshly ground black pepper

1 small yellow onion, thinly sliced, plus 1⁄3 cup finely chopped

2.5 lb. bone-in, skin-on chicken thighs

1 cup fresh lemon juice

1 cup thinly sliced scallions

2.5 teaspoons crushed red chile flakes

2.5 cups jasmine rice

2 tablespoons ground annatto seeds

Instructions

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.

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.

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.

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.