Entree: Northern Mariana Islands – Red Rice with Barbecued Chicken

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Additional 2 hrs

Total 3 hrs 10 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each (about 1.5 lb / 680 g total)
- 1/3 cup (80 ml) soy sauce
- 1/4 cup (60 ml) white vinegar
- 2 tbsp (30 ml) brown sugar
- 4 cloves garlic, minced — about 1.5 oz (45 g)
- 1 tbsp (15 ml) grated fresh ginger (optional)
- 2 tbsp (30 ml) vegetable oil (for marinade)
- 1 tbsp (15 ml) fresh lemon or lime juice
- 1/2 tsp (2.5 g) black pepper
- 2 cups (400 g) long-grain white rice, rinsed until water runs clear
- 3 tbsp (45 ml) annatto/achiote seeds
- 3 tbsp (45 ml) vegetable oil or butter
- 1 medium yellow onion, finely chopped — about 6 oz (170 g)
- 3 cloves garlic, minced — about 1 oz (30 g)
- 3 1/2 cups (830 ml) chicken stock (use low-sodium if possible)
- 1 tsp (5 g) salt (adjust to taste)
- 2 green onions, sliced thinly for garnish — about 1 oz (30 g)
- Optional: lime wedges for serving

Instructions

1. Step 1: Make the marinade: whisk together soy sauce, vinegar, brown sugar, minced garlic, ginger (if using), vegetable oil, lemon juice, and black pepper. Place the chicken thighs in a large dish or zip-top bag, pour over the marinade, and refrigerate at least 2 hours or overnight for best flavor.
2. Step 2: Prepare annatto oil for the rice: heat 3 tbsp (45 ml) vegetable oil or butter in a small saucepan over low heat. Add annatto/achiote seeds and warm gently for 3–5 minutes until the oil turns a deep orange-red, being careful not to burn the seeds. Strain out and discard the seeds; reserve the colored oil.
3. Step 3: For the rice, heat 1 tbsp (15 ml) of the annatto oil in a medium saucepan over medium heat. Add chopped onion and 3 cloves minced garlic and sauté until soft and translucent, about 5 minutes.
4. Step 4: Add the rinsed rice to the saucepan and stir to coat grains in the annatto oil and aromatics, toasting gently for 1–2 minutes.
5. Step 5: Pour in 3 1/2 cups (830 ml) chicken stock and add 1 tsp (5 g) salt. Bring to a boil, then reduce heat to low, cover, and simmer 18–20 minutes until rice is tender and liquid is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork and keep warm.
6. Step 6: Barbecue the chicken: preheat a grill to medium-high (around 375–425°F / 190–220°C). Remove chicken from marinade, letting excess drip off. Grill skin-side down first 6–8 minutes until nicely charred, flip and grill another 8–12 minutes, or until an instant-read thermometer in the thickest part reads 165°F (74°C). Baste occasionally with reserved marinade boiled for 2 minutes to kill bacteria, if you like extra glaze.
7. Step 7: If you don't have a grill, roast the chicken in a 400°F (200°C) oven on a rack for 30–40 minutes until skin is browned and internal temp reaches 165°F (74°C).
8. Step 8: To serve, mound red rice on plates, top with barbecued chicken, and garnish with sliced green onions and lime wedges. The bright, slightly smoky rice complements the savory-sweet barbecued chicken in true island style.