Chicken Inasal with Annatto Oil Substitute

Ingredients

• 2 lbs Chicken thighs
• 2 tbsp Ginger
• 4 cloves Garlic
• 1/4 cup Calamansi juice
• 2 tbsp Coconut vinegar
• 1 tbsp Brown sugar
• 1 tsp Black pepper
• 1 tsp Salt
• 1 tbsp Paprika
• 2 tbsp Cooking oil

Instructions

1. 1In a medium bowl, combine the 2 tbsp grated ginger, 4 cloves minced garlic, 1/4 cup calamansi juice, 2 tbsp coconut vinegar, 1 tbsp brown sugar, 1 tsp black pepper, and 1 tsp salt.
2. 2Add the 2 lbs chicken thighs to the bowl with the marinade. Turn the chicken pieces to coat them completely. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for a deeper flavor, marinate overnight in the refrigerator.
3. 3In a small bowl, mix together the 2 tbsp cooking oil and 1 tbsp paprika to create the basting oil.
4. 4Preheat your grill to medium heat. For gas grills, this is typically around 350-400°F (175-200°C). If using a charcoal grill, arrange the coals for medium heat.
5. 5Place the marinated chicken thighs on the preheated grill. Grill for 6-8 minutes per side. During grilling, frequently brush the chicken with the paprika-infused basting oil using a brush. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) on a meat thermometer, and the juices run clear.
6. 6Once cooked, remove 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.

Substitutions

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