Chicken Inasal with Achite Oil

Ingredients

• 8 Chicken thighs
• 1/2 cup Calamansi juice
• 2 tbsp Ginger
• 6 cloves Garlic
• 2 stalks Lemongrass
• 1/4 cup Achiote oil
• 1 tsp Black pepper
• 2 tsp Salt

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

Instructions

1. 1Place the 8 chicken thighs on a clean cutting board and gently pound them with a meat mallet or the bottom of a heavy pan until they are about 1.27 cm thick. This helps them cook more evenly.
2. 2In a large bowl, combine the 1/2 cup calamansi juice, 2 tablespoons ginger, 6 cloves garlic, 2 stalks lemongrass (bruised to release flavor), 1/4 cup achiote oil, 1 teaspoon black pepper, and 2 teaspoons salt. Stir everything together well.
3. 3Add the pounded 8 chicken thighs to the bowl with the marinade. Turn the chicken pieces to make sure they are fully coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to soak in.
4. 4Preheat your grill to medium-high heat. For gas grills, this is typically around 204.4-232.2°C (200-230°C). If using charcoal, aim for coals that are glowing red with a light ash coating.
5. 5Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the preheated grill grates. Grill for 8-10 minutes on the first side, until you see nice grill marks and the bottom is cooked.
6. 6Flip the chicken thighs and grill for another 8-10 minutes on the second side. Baste the chicken with some of the reserved marinade during the last few minutes of grilling. The chicken is done when it is cooked through and the internal temperature reaches 74°C on a meat thermometer, or when the juices run clear.
7. 7Remove 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 moist. Serve hot with rice.

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