Chicken Inasal with Atchara

Instructions

1. 1In a medium bowl, combine the 1/4 cup achiote oil, 2 tablespoons ginger (grated), 4 cloves garlic (minced), 2 stalks lemongrass (finely chopped), 2 tablespoons vinegar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the about 680 g chicken thighs to this bowl and turn to coat them evenly. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes.
2. 2While the chicken marinates, prepare the atchara. Use a grater or a julienne peeler to shred the 1 medium green papaya and the 1 medium carrot. Thinly slice the 1/2 medium bell pepper and the 1/4 medium onion.
3. 3In a separate medium bowl, combine the shredded green papaya, shredded carrot, sliced bell pepper, and sliced onion. Add the 1/4 cup sugar and the remaining 2 tablespoons vinegar. Stir everything together well, then cover the bowl and let it sit at room temperature for at least 30 minutes.
4. 4Preheat your grill to medium heat, aiming for a temperature of 175°C.
5. 5Place the marinated chicken thighs onto the preheated grill. Grill for 6 to 8 minutes on the first side, then flip and grill for another 6 to 8 minutes on the second side. The chicken is cooked through when it is no longer pink in the center and the juices run clear. For precise cooking, the internal temperature should reach 74°C.
6. 6Remove the grilled chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, making the chicken more tender.
7. 7Serve the grilled chicken inasal alongside the prepared atchara. Rice is a traditional accompaniment.

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