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1
Make the dipping sauce In a small bowl, mix the coconut vinegar with the garlic and chiles.
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2
Cover and set aside.
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3
Make the chicken In a large bowl, whisk the coconut vinegar with two-thirds of the grated garlic, the lemongrass, lime juice, brown sugar and ginger.
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4
Put each quartered chicken in a large resealable plastic bag.
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5
Add the marinade and seal the bags.
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6
Refrigerate for 4 to 6 hours.
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7
Meanwhile, in a spice grinder or mortar, crush the annatto seeds to a fine powder.
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8
In a small saucepan, melt the butter with the annatto powder over very low heat and cook until fragrant and deep red, 25 to 30 minutes.
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9
Remove the saucepan from the heat and stir in 1 teaspoon each of salt and pepper along with the remaining grated garlic.
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10
Preheat the oven to 425.
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11
Heat a grill pan over moderately high heat.
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12
Scrape the marinade off the chicken; reserve the marinade.
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13
Transfer the chicken to a plate and season with salt and pepper.
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14
Grill the chicken in batches over moderately high heat, basting twice with the marinade, until lightly browned on all sides, 10 minutes.
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15
Transfer the chicken to a rimmed baking sheet and baste with the annatto butter.
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16
Roast, basting once more with the annatto butter, until an instant-read thermometer inserted into the thickest part registers 165, about 12 minutes for the breasts and 15 minutes for the legs.
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17
Transfer to a platter and serve with steamed rice, lime wedges and the coconut vinegar dipping sauce.
