Chicken Inasal (Nut-Free)

Ingredients

• 2 lbs Chicken Thighs (boneless, skinless)
• 1/4 cup Achiote Oil
• 2 tbsp Ginger (minced)
• 4 cloves Garlic (minced)
• 1/4 cup Calamansi Juice
• 2 tbsp Soy Sauce (Wheat-Free Tamari)
• 1 tbsp Brown Sugar
• 1/2 tsp Black Pepper
• 1 tsp Salt

Instructions

1. 1In a medium bowl, combine the 1/4 cup achiote oil, 2 tablespoons minced ginger, 4 cloves minced garlic, 1/4 cup calamansi juice, 2 tablespoons soy sauce (wheat-free tamari), 1 tablespoon brown sugar, 1/2 teaspoon black pepper, and 1 teaspoon salt.
2. 2Add the 2 lbs chicken thighs to the bowl with the marinade. Toss to coat each piece evenly. 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, which is approximately 350°F to 400°F (175°C to 200°C).
4. 4Remove the chicken thighs from the marinade, letting any excess drip off. Place the chicken on the preheated grill grates.
5. 5Grill the chicken thighs for 6 to 8 minutes on the first side. Flip the chicken and grill for another 6 to 8 minutes on the second side. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) and has a slightly charred exterior.
6. 6Remove 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.
7. 7Serve the Chicken Inasal hot, ideally with rice and a dipping sauce if desired.

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