INGREDIENTS

1. 1 kg  chicken thigh and legs

MARINADE

1. 4 cloves garlic, crushed
2. 1 Tbsp brown sugar
3.  1 tsp grated ginger
4. 1 tsp calamansi juice
5. 2 Tbsp DATU PUTI Soy Sauce
6. ¼ cup  DATU PUTI  BBQ-rrific Barbecue  Marinade
7. 1 tsp UFC Whole Pepper, cracked
8. 2 cloves garlic, minced
9. 4 stalks tanglad, pounded(white part)
10. ½ cup clear soda
11. 1 pack  (4 g)WOW Sarap All-in-One  Seasonings Granules

BASTING SAUCE

1. ¼ cup GOLDEN FIESTA  Palm/Corn Oil
2. 1 Tbsp atsuete seeds
3. 2 Tbsp butter / margarine

PREPARATION

• 1 Make two slits on surface of each chicken . Cover and marinate chicken overnight in the refrigerator, turning meat after 1 hour.
• 2 Atsuete Oil: Heat Golden Fiesta Oil  and atsuete for 1 minute( just to extract color ).  Discard atsuete seeds.  Add butter to melt.  Set aside.
• 3 Drain chicken. Brush with atsuete oil .  Pan or charcoal- grill until chicken is  cooked , basting and turning occasionally.