Chicken Inasal with Annatto Oil

Instructions

1. 1In a small saucepan, heat the 1/2 cup of vegetable oil over low heat. Add the 2 tablespoons of annatto seeds and cook, stirring occasionally, for 5-7 minutes, or until the oil turns a deep red color. Carefully strain the oil through a fine-mesh sieve into a heatproof bowl, discarding the seeds, and set the annatto oil aside.
2. 2In a blender, combine the 5.08 cm of ginger (peeled and roughly chopped), 6 cloves of garlic (peeled), 2 stalks of lemongrass (trimmed and cut into 2.54 cm pieces), 1/4 cup of vinegar, 1 tablespoon of brown sugar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Blend on high speed until the mixture is a smooth paste.
3. 3Place the about 910 g of chicken thighs in a large bowl. Pour the blended marinade over the chicken and use your hands to ensure each piece is thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate.
4. 4Preheat your grill to medium heat (approximately 176.7-204.4°C or 175-200°C).
5. 5Remove the chicken from the marinade, letting any excess drip off. Place the chicken thighs on the preheated grill grates. Grill for 6-8 minutes per side, basting with the reserved annatto oil during the last few minutes of cooking. The chicken is cooked through when it reaches an internal temperature of 74°C and the juices run clear.
6. 6Remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender chicken.

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