Chicken Inasal with Achyote Oil (Dairy & Egg Free)
Grilled chicken marinated in achiote oil, calamansi, ginger, and garlic. A Filipino favorite. This recipe is completely dairy and egg-free.
Ingredients
- 8 pieces Chicken Thighs
- 1/4 cup Achiote Oil
- 1/4 cup Calamansi Juice
- 2 tbsp Ginger
- 4 cloves Garlic
- 1 tbsp Brown Sugar
- 1 tsp Salt
- 1/2 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a medium bowl, combine the 1/4 cup achiote oil, 1/4 cup calamansi juice, 2 tablespoons ginger (grated), 4 cloves garlic (minced), 1 tablespoon brown sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir until the brown sugar, salt, and pepper are dissolved into the liquid.
- 2Add the 8 pieces of chicken thighs to the bowl with the marinade. Turn the chicken pieces to coat them completely. Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or for up to overnight in the refrigerator.
- 3Preheat your grill to medium-high heat. This is approximately 204.4-232.2°C (200-230°C).
- 4Place the marinated chicken thighs onto the preheated grill grates. Grill for 6 to 8 minutes on the first side, until you see nice char marks and the chicken is beginning to brown.
- 5Flip the chicken thighs over and grill for another 6 to 8 minutes on the second side. The chicken is cooked through when it reaches an internal temperature of 74°C on a meat thermometer, and the juices run clear.
- 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.
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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