Making (probably) The Most Flavorful Chicken in the World

By Chef Billy Parisi · 120 min

Ingredients

Instructions

1. Combine all the marinade ingredients (everything except the chicken) in a large bowl and mix until blended.
2. Make 3 to 4 cuts about ¼ inch deep on each side of the chicken legs and breasts, then put the chicken in the marinade. Massage for 1 to 2 minutes, cover and refrigerate for 4 to 24 hours.
3. Take the chicken out and let it sit at room temperature briefly to take the chill off.
4. While the chicken rests, warm the annatto oil, soy sauce, liquid seasoning, calamansi juice, brown sugar and salt in a small pot over low to medium heat until just warm. Stir in the butter at the end and set aside.
5. Grill over a hot grill at 450–550°F, or bake at 425°F.
6. On the grill, cook the chicken for about 4 to 6 minutes per side, until light charring starts. Flip, then brush generously with basting sauce.
7. After 4 to 6 minutes, flip again and baste. Flip and baste two more times, each after a flip. Total cooking time is 16 to 24 minutes. Cook until the legs reach 170°F and the breasts reach 160°F inside. Rest for 4 to 5 minutes before serving.
8. For the oven: place the chicken on a rack over a sheet pan on the middle rack. Roast at 425°F for 30 to 35 minutes, basting every 10 minutes, until browned and fully cooked. Rest for a few minutes.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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