Whisk together calamansi juice, vinegar, soy sauce, brown sugar, garlic, ginger, and black pepper until sugar dissolves. Lightly score chicken skin; place chicken in resealable bag or shallow dish. Pour marinade over and massage each piece. Seal and refrigerate 4-6 hours, flipping halfway through.
0.25 cup calamansi juice, 0.25 cup vinegar, 2 tbsp soy sauce, 2 tbsp brown sugar, 6 cloves garlic, 1 inch ginger, 1 tsp black pepper, 2 lbs chicken thighs or drumsticks
Heat ¼ cup neutral oil in a small pan over medium heat until shimmering. Add 2 tablespoons annatto seeds and steep for 10 minutes, stirring occasionally until oil turns golden-orange. Strain out seeds and set aside oil for basting.
0.25 cup annatto oil
Preheat grill to medium heat (350-400°F). Clean and oil grates with a paper towel dipped in vegetable oil. Medium heat prevents burning sugar and cooks chicken evenly.
Remove chicken from marinade, shaking off excess. Place skin-side down on grill and cook 8-10 minutes without moving. Flip and baste with annatto oil. Continue grilling 7-10 minutes more, basting every 5 minutes and flipping once more. Cook until internal temperature reaches 165°F and juices run clear.
2 lbs chicken thighs or drumsticks, 0.25 cup annatto oil
Transfer grilled chicken to a plate and tent loosely with foil. Rest for 5-10 minutes to redistribute juices. Serve with extra annatto oil drizzled on top and toyomansi dipping sauce on the side.
0.25 cup annatto oil
