Chicken Inasal (Grilled Chicken)

Instructions

1. 1In a medium bowl, combine the 1/4 cup achiote oil, 2 tablespoons ginger (grated), 4 cloves garlic (minced), 2 stalks lemongrass (minced), 2 tablespoons coconut vinegar, 1 tablespoon brown sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir everything together until well combined.
2. 2Add the about 680 g chicken thighs to the bowl with the marinade. Turn the chicken pieces to coat them completely. Cover the bowl and place it in the refrigerator to marinate for at least 2 hours, or preferably overnight.
3. 3Preheat your grill to medium heat. For gas grills, this is typically around 176.7-204.4°C (175-200°C). For charcoal grills, arrange the coals so you can cook over medium-hot coals.
4. 4Remove the chicken thighs from the marinade, letting any excess drip off. Place the chicken on the preheated grill.
5. 5Grill the chicken thighs for 6 to 8 minutes on each side. The chicken is cooked through when it reaches an internal temperature of 74°C on a meat thermometer, and the juices run clear. You are looking for the chicken to be slightly charred in places.
6. 6Once cooked, remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, making the chicken more tender and flavorful.
7. 7Serve the Chicken Inasal hot, ideally with rice.

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