This Filipino approach to grilled chicken packed with flavor is courtesy of Papa Urb's Grill in Stockton, California. Serve on a bed of rice with a fried egg, on a skewer, or in a taco. —Sara Washington
For the marinade:
thumb-sized knobs of ginger
calamansi juice (use 1/2 cup lemon juice if no calamansi juice available)
lemon-lime soda (or use lemon or calamansi juice and 1 tablespoon of brown sugar)
boneless skinless chicken thighs
For the baste:
achuete powder (found in Asian grocery stores or some the Asian food section of major retailers)
Jufran banana ketchup (also found in Asian grocery stores)
Marinade: Mince garlic and ginger, and mix with all liquid ingredients, brown sugar, and chicken. Pound lemongrass stalks on chopping board until they open, then chop so you have about 1/2 cup. Add to marinade and let the chicken marinade for at least an hour and up to overnight.
Baste: Mix margarine, achuete packet, a few dollops of banana ketchup, and cooking oil.
Grill thighs on both sides until grill marks form. Turn over twice, basting each side until you see char and a reddish-orange coloration on the meat for "inihaw" (barbecue) flavor. Make sure thickest part of meat is cooked. Slice the chicken and enjoy on a skewer, plate of rice, or in fresh grilled tortillas. Kain Na!!