- Prepare annatto oil – in a small saucepan over low heat, warm vegetable oil with garlic, annatto seeds and bay leaf. When it begins to warm, turn off the heat and add annatto seeds, bay leaf and garlic and steep for 15-30 minutes. Strain the oil, let cool and keep in a jar with a lid. Keep aside.
- Prepare the marinade – in a large bowl combine all the ingredients, add ½ tbsp annatto oil and marinate chicken fillet for at least 2 hours or overnight. Cover and keep in the fridge.
- Grill the chicken and cook it over charcoal, basting occasionally with the reserved marinade. Brush it with annatto oil 1 minute before it is fully cooked.
- Serve with steam rice, atchara, and spiced vinegar.
Serves 3-4.
