Chicken Inasal (Soy-Free)
Grilled Filipino chicken marinated in achiote oil, ginger, garlic, and calamansi.
Ingredients
- about 910 g Chicken Thighs
- 1/4 cup Achiote Oil
- 2 tbsp Ginger
- 4 cloves Garlic
- 1/4 cup Calamansi Juice
- 1/2 tsp Black Pepper
- 1 tsp Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a medium bowl, combine the 1/4 cup achiote oil, 2 tablespoons ginger, 4 cloves garlic, 1/4 cup calamansi juice, 1/2 teaspoon black pepper, and 1 teaspoon salt. Stir everything together until well mixed.
- 2Add the about 910 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 4 hours, or preferably overnight.
- 3Preheat your grill to medium-high heat. This is about 204.4-232.2°C (200-230°C).
- 4Remove the chicken thighs from the marinade, letting any excess drip off. Place the chicken on the preheated grill grates.
- 5Grill the chicken for about 6 to 8 minutes per side. The chicken is cooked through when it reaches an internal temperature of 74°C and has a slightly charred exterior.
- 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.
- 7Serve the Chicken Inasal hot, ideally with rice and atchara (pickled papaya).
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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