Step 1

Dissolve sugar and salt in vinegar. Combine vinegar and all other ingredients for the marinade in a blender and pulse for 2-3 minutes until all are cut into tiny pieces.

Step 2

Place chicken pieces in a ziplock or any food-grade plastic. Pour in the marinade into the plastic with the chicken and seal. Refrigerate for at least an hour but overnight will be better.

Step 3

Take out from the fridge when ready to cook.

Step 4

Prepare the basting sauce by simply combining all the ingredients in a bowl.

Step 5

Grill the chicken pieces until cooked through while basting both sides with the annatto oil from time to time.

Step 6

Transfer grilled chicken on a serving dish and let rest for 3-5 minutes. Serve with rice and chicken Annato oil sauce.

Step 7

Boil chicken skin in water for 15 minutes until almost dry and oil is rendered.

Step 8

Pour in oil and cook for 10 minutes until crispy.

Step 9

Remove chicken skin and add the Annatto seeds. Cook for 1-2 minutes.

Step 10

Remove from heat and run the oil through a strainer to remove leftover bits and pieces. Transfer the chicken annato oil in a jar.