Chicken Inasal with Annatto Oil

Ingredients

• about 910 g Chicken thighs
• 1/4 cup Annatto oil
• 2 tbsp Ginger
• 4 cloves Garlic
• 1/4 cup Calamansi juice
• 1 tsp Black pepper
• 1 tsp Salt
• 4 cups Rice

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

Instructions

1. 1In a medium bowl, combine the 1/4 cup annatto oil, 2 tablespoons ginger (minced), 4 cloves garlic (minced), 1/4 cup calamansi juice, 1 teaspoon black pepper, and 1 teaspoon salt.
2. 2Add the about 910 g chicken thighs to the bowl and turn them to coat evenly with the marinade. Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or for a deeper flavor, marinate it overnight in the refrigerator.
3. 3Preheat your grill to medium heat, aiming for a temperature between about 175°C and about 205°C (175°C to 200°C).
4. 4Place the marinated about 910 g chicken thighs onto the preheated grill grates. Grill for 6 to 8 minutes on each side. The chicken is cooked through when it reaches an internal temperature of 74°C and has developed some charred edges.
5. 5While the chicken is grilling, cook the 4 cups of rice according to your preferred method.
6. 6Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes before serving.

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