Chicken Inasal (Dairy-Free)

Ingredients

• about 910 g Chicken thighs
• 1/4 cup Achiote oil
• 2 tbsp Ginger (minced)
• 4 cloves Garlic (minced)
• 2 stalks Lemongrass (minced)
• 2 tbsp Calamansi juice (or lemon juice)
• 2 tbsp Soy sauce
• 1/2 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 1/4 cup achiote oil, 2 tbsp minced ginger, 4 cloves minced garlic, 2 stalks minced lemongrass, 2 tbsp calamansi juice (or lemon juice), 2 tbsp soy sauce, and 1/2 tsp black pepper.
2. 2Add the about 910 g chicken thighs to the bowl with the marinade. Toss to ensure all pieces are evenly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
3. 3Preheat your grill to medium-high heat. For gas grills, this is typically around 204.4-232.2°C (200-230°C). If using a charcoal grill, arrange coals for direct medium-high heat.
4. 4Remove the chicken thighs from the marinade, letting any excess drip off. Place the chicken on the preheated grill.
5. 5Grill the chicken for 6-8 minutes per side. The chicken is cooked through when it has a golden-brown color, is slightly charred in places, and an instant-read thermometer inserted into the thickest part registers 74°C.
6. 6Remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.

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