Wash the chicken thoroughly and pat it completely dry using paper towels.

Carefully separate the skin from the meat using your fingers without tearing it. This creates space for the dry rub underneath the skin, allowing the seasoning to flavor the meat directly.

In a small bowl, combine: Salt, Garlic powder, and Ground black pepper.

Mix well until evenly combined.

Rub the dry seasoning generously all over the chicken, including: Underneath the skin, Inside the cavity, and Both sides of the chicken

Allow it to rest for 30 minutes.

In a bowl, combine: Soy sauce, Brown sugar, Calamansi juice, Cooking oil, Minced garlic, Minced ginger, Garlic powder, Ground black pepper, Salt, and Wright's Liquid Smoke.

Mix until the salt and sugar dissolve completely.

Pour the marinade over the chicken and coat every part evenly.

Cover and refrigerate.

Minimum: 4 hours, Maximum: 24 hours

Flip the chicken every few hours for even marination.

Line a baking tray with aluminum foil. The foil catches the chicken drippings, making cleanup much easier.

Place a wire rack over the tray.

Arrange the chicken on top of the rack so hot air circulates underneath while baking.

Preheat the oven to 180°C (356°F).

Bake the chicken for 50 minutes to 1 hour.

After about 20 minutes, check the chicken. If certain areas are browning too quickly, loosely cover the chicken with aluminum foil.

At around 45 minutes, remove the chicken from the oven.

Brush the surface generously using the flavorful oil and juices collected in the baking tray.

Return the chicken to the oven for another 5-15 minutes, or until fully cooked.

The chicken is fully cooked when the thickest part reaches an internal temperature of 74°C (165°F) using a meat thermometer. If you don't have one, cut into the thickest part of the thigh or breast - the meat should be opaque (not pink), and the juices should run clear.

Serve with hot rice, pickled vegetables, or your favorite dipping sauce.