Chicken Inasal (Peanut-Free)

Ingredients

• about 910 g Chicken thighs
• 1/4 cup Achiote oil
• 2 tbsp Ginger
• 2 stalks Lemongrass
• 4 cloves Garlic
• 2 tbsp Cane vinegar
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Annatto Seeds
• 1/2 cup Vegetable oil

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

Instructions

1. 1Prepare the achiote oil: In a small saucepan, gently heat the 1/2 cup vegetable oil and 2 tbsp annatto seeds over low heat for about 5 minutes. The oil should become a rich red color. Carefully strain the oil through a fine-mesh sieve into a bowl, discarding the seeds.
2. 2In the bowl with the strained achiote oil, combine the 2 tbsp grated ginger, 2 stalks lemongrass (finely minced), 4 cloves garlic (minced), 2 tbsp cane vinegar, 1 tsp salt, and 1/2 tsp black pepper. Stir everything together until well combined.
3. 3Add the about 910 g chicken thighs to the bowl with the marinade. Ensure all the chicken pieces are fully coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the chicken to marinate.
4. 4Preheat your grill to medium heat. If using a charcoal grill, aim for coals that are glowing red with a light dusting of ash. If using a gas grill, set the temperature to approximately 190.6-204.4°C (190-200°C).
5. 5Place the marinated chicken thighs on the preheated grill. Grill for 6-8 minutes per side. The chicken is cooked through when it has a light char and the internal temperature reaches 74°C when checked with a meat thermometer.
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.

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