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 1/2 cup water; set aside.
To make the red rice, combine rice, annatto, and 5 cups water in a 4-qt. 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 well-browned and cooked through. Serve with rice and dipping sauce, on the side.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	974.01 Kcal (4078 kJ)
Calories from fat	569.33 Kcal
		% Daily Value*
Total Fat	63.26g	97%
Cholesterol	148.64mg	50%
Sodium	6103.44mg	254%
Potassium	480.17mg	10%
Total Carbs	72.46g	24%
Sugars	3.35g	13%
Dietary Fiber	1.71g	7%
Protein	29.36g	59%
Vitamin C	15.1mg	25%
Iron	2.3mg	13%
Calcium	44mg	4%

Amount Per 100 g
Calories	258.46 Kcal (1082 kJ)
Calories from fat	151.07 Kcal
		% Daily Value*
Total Fat	16.79g	97%
Cholesterol	39.44mg	50%
Sodium	1619.56mg	254%
Potassium	127.41mg	10%
Total Carbs	19.23g	24%
Sugars	0.89g	13%
Dietary Fiber	0.45g	7%
Protein	7.79g	59%
Vitamin C	4mg	25%
Iron	0.6mg	13%
Calcium	11.7mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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