Chicken Inasal (Grilled Chicken)
Filipino-style grilled chicken marinated in achiote oil, ginger, and calamansi. This is a nut-free version.
Ingredients
- 8 Chicken Thighs
- 1/4 cup Achiote Oil
- 2 tbsp Ginger (Grated)
- 4 cloves Garlic (Minced)
- 2 tbsp Calamansi Juice
- 1 tbsp Soy Sauce (Wheat-Free Tamari)
- 1 tbsp Brown Sugar
- 1 tsp Salt
- 1/2 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine the 1/4 cup of achiote oil, the 2 tablespoons of grated ginger, the 4 cloves of minced garlic, the 2 tablespoons of calamansi juice, the 1 tablespoon of wheat-free tamari soy sauce, the 1 tablespoon of brown sugar, the 1 teaspoon of salt, and the 1/2 teaspoon of black pepper. Stir these ingredients together until they are well combined.
- 2Add the 8 chicken thighs to the bowl with the marinade, ensuring each thigh is fully coated. Cover the bowl and let the chicken marinate at room temperature for at least 30 minutes, or refrigerate it for up to 12 hours to allow the flavors to deepen.
- 3Preheat an outdoor grill to medium-high heat, aiming for a temperature range of 190.6-232.2°C (190-230°C).
- 4Place the marinated 8 chicken thighs directly on the preheated grill. Grill the chicken for 6 to 8 minutes per side, turning only once, until the chicken is cooked through, shows slight char marks, and an instant-read thermometer inserted into the thickest part of a thigh (avoiding the bone) registers 80°C.
- 5Carefully remove the cooked chicken thighs from the grill and serve them immediately while hot, accompanied by rice.
Substitutions
Soy Sauce → (avoids Wheat)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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