Brining and Marinating the Chicken:

In a large pot, add in 4 cups of warm/hot water (hot water from the tap is fine), 3 tbsp of table salt and 3 tbsp of granulated sugar. Stir vigorously to dissolve the salt and sugar completely. Cool this brine mixture by adding 4 cups of ice. When the brine mixture is cool, immerse 5 lbs. of bone-in, skin-on chicken leg quarters (about 8 leg quarters) and let it brine for 2 hours in the fridge.

In a small bowl, add 1/2 cup of annatto seeds and 1/2 cup of boiling water. Mix it with a spoon to help extract the color. Place a lid on top and let this soak for 2 hours at room temperature while the chicken is brining.

In a large bowl, add in 3/4 cup of soy sauce, 1 cup of white vinegar, 1 stalk of lemongrass, minced, 8 cloves of garlic, minced, 4-inch knob of ginger, minced, 2 bay leaves, 1/4 cup of dark brown sugar, 1 tbsp of ground black pepper, juice from 1 lime, and juice from 1 mandarin orange. Mix all of this together till the sugar is dissolved and everything is well combined. Cover with plastic wrap, and let this sit at room temperature for 2 hours so flavors from the lemongrass, ginger, and garlic begin to get extracted.

After 2 hours, drain the 1/2 cup of annatto water into the marinade, leaving out the seeds in the strainer. Mix in the annatto water.

Take chicken pieces out of the brine, and cut deep gashes (about 3 gashes) on the skin-side of the chicken thigh. Place the chicken pieces in the marinade, and massage the marinade into the gashes, as well as all over the chicken.

Re-cover the bowl with plastic wrap, and let the chicken marinate in the fridge for 4 hours.

Basting Oil:
In a small saucepan, add in 1/2 cup of canola oil and 2 tbsp of annatto seeds. Heat it over medium-low heat for about 10 minutes, until the oil turns an orange-red color.

Strain the oil into a heatproof bowl, leaving the annatto seeds on the strainer. Let this annatto oil cool completely to room temperature.

When the annatto oil has cooled to room temperature, squeeze the juice of 1 lime into it, add 1 tsp of paprika and 1/2 tsp of kosher salt. Mix this together until well combined.

Baking:

Cover a baking pan with foil (to prevent burnt pieces from sticking to the pan), and place a wire rack on top of this foiled-covered pan. Spray the wire rack with nonstick cooking spray to prevent the chicken pieces from sticking to it during baking. Take the chicken out of the marinade and arrange the chicken pieces skin side down on the wire rack, and let them air dry and come to room temperature (about 1 hour).

Put the oven rack in the middle position, and preheat the oven to 475 F (245 C) for 15 to 20 minutes.

Using a brush, baste the top of the chicken pieces (the non-skin side) pieces with half of the basting oil. Bake in the preheated oven at 475 F (245 C) for 25 minutes.

Take the chicken out of the oven and turn the chicken pieces over so the skin side is up. Again, brush the top of the chicken pieces (skin side) with the remaining basting oil. Return to the oven and bake for another 25 minutes, or until the thickest part of the thighs reach an internal temperature of 165 F (75 C) or above.

Garnish with lime wedges, and serve with garlic soaked in vinegar. Enjoy!