Chicken Inasal (Grilled Chicken) with Annatto Oil - Peanut-Free

Instructions

1. 1Trim the ends off the 1 stalk of lemongrass, remove any tough outer layers, and roughly chop the tender inner part. In a blender or food processor, combine the 1/4 cup calamansi juice (or lemon juice), 2 tbsp ginger, 4 cloves garlic, the prepared 1 stalk lemongrass, 2 tbsp soy sauce (wheat-free Tamari), 1 tsp black pepper, and 1 tsp salt. Blend until the mixture is smooth and well combined.
2. 2Place the about 910 g chicken thighs in a large bowl or a resealable plastic bag. Pour the blended marinade over the chicken, ensuring all pieces are thoroughly coated. Cover the bowl or seal the bag and refrigerate for at least 2 hours, or up to 24 hours.
3. 3Preheat your grill to medium heat, aiming for a temperature between 176.7-204.4°C (175-200°C).
4. 4Remove the chicken thighs from the marinade, allowing any excess marinade to drip off. Place the chicken thighs directly onto the preheated grill grates. Grill for 6 to 8 minutes, until the chicken has developed distinct grill marks and easily releases from the grates.
5. 5Flip the chicken thighs to the other side and continue grilling for another 6 to 8 minutes. During this second grilling phase, brush the tops of the chicken thighs evenly with the 2 tbsp annatto oil. The chicken should be cooked through, with an internal temperature of 74°C when measured with a meat thermometer in the thickest part of the thigh, and have some charred marks on both sides.
6. 6Carefully remove the cooked chicken from the grill and transfer it to a clean plate or cutting board. Let the chicken rest for 5 minutes; this allows the juices to redistribute, making the chicken more tender and flavorful. Serve the Chicken Inasal hot.

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