Guam-Style Chicken with Red Rice

In Portland, Oregon, hungry diners can order up Guamanian food from the PDX 671 food truck. The truck combines Guam’s unique cuisine with influences from the Philippines, China, Spain, Japan, the U.S., and other countries for meals that are guaranteed to fill you up. If you can’t make it to Portland to try the truck’s flavorful dishes for yourself, you can try making this filling Guam-style chicken, which is marinated with soy sauce and cane vinegar and served with traditional red rice, at home.


   3 cups soy sauce

   1½ cups cane vinegar

   1 teaspoon freshly ground black pepper

   1 small yellow onion, thinly sliced, plus 1/3 cup finely chopped

   2½ pounds bone-in, skin-on chicken thighs

   1 cup fresh lemon juice

   1 cup thinly sliced scallions

   2½ teaspoons crushed red chile flakes

   2½ cups jasmine rice

   2 tablespoons ground annatto seeds

 Directions: 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. Refrigerate for at least 8 hours or overnight to marinate.

Meanwhile, make the dipping sauce: Stir together remaining soy sauce and chopped onion with lemon juice, scallions, chile flakes, and ½ cup water; set aside.

To make the red rice, combine rice, annatto, and 5 cups water in a 4-quart saucepan over medium-high heat; reduce heat to medium-low and cook, covered, until rice is tender, about 10 to 12 minutes. Remove from the heat and keep rice warm.

Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Cook chicken, turning, until browned, about 8 minutes. Serve with rice and dipping sauce on the side.