Cooking Instructions
01
Pound lemongrass to release flavor. Mix with calamansi, garlic, ginger, soy sauce, and brown sugar for the marinade.
02
Score the chicken pieces and marinate for at least 2 hours, ideally overnight.
03
Grill over medium heat, basting with atsuete oil every few minutes.
04
Cook for about 20 minutes total, turning and basting frequently until charred and cooked through.
05
Serve with garlic rice, atchara, and soy sauce with calamansi for dipping.