Guam-Style Chicken With Red Rice (Tininon Mannok Yan Hineska' Ag

1. 1

   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.

2. 2

   Refrigerate for at least 8 hours or overnight to marinate.

3. 3

   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.

4. 4

   To make the red rice, combine rice, annatto, and 5 cups water in a 4-qt.

5. 5

   saucepan over medium-high heat; reduce heat to medium-low and cook, covered, until rice is tender, about 10 to 12 minutes.

6. 6

   Remove from the heat and keep rice warm.

7. 7

   Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high.

8. 8

   (Alternatively, heat a cast-iron grill pan over medium-high heat.)

9. 9

   Cook chicken, turning, until well-browned and cooked through.

10. 10

    Serve with rice and dipping sauce, on the side.

* Per serving · 4 servings · Values may vary.