Chicken Inasal with Turmeric Cauliflower Rice

Instructions

1. 1In a blender or food processor, combine the 2 tablespoons of achiote powder, 5.08 cm of ginger (peeled and roughly chopped), 2 stalks of lemongrass (trimmed and roughly chopped), 4 cloves of garlic (peeled), 3 tablespoons of calamansi juice, and 2 tablespoons of coconut vinegar. Blend until you have a smooth marinade.
2. 2Place the about 680 g of chicken thighs in a bowl or a resealable bag. Pour the marinade over the chicken, ensuring each piece is well-coated. Cover the bowl or seal the bag and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
3. 3Preheat your grill to medium heat, approximately 176.7-204.4°C (175-200°C).
4. 4While the grill is preheating, prepare the cauliflower rice. Cut the 1 head of cauliflower into florets. Place the florets in a food processor and pulse until they have a texture resembling rice grains. Be careful not to over-process into a paste.
5. 5Heat the 2 tablespoons of olive oil in a 25.4 cm skillet over medium heat, approximately 150°C. Add the cauliflower rice and 1 teaspoon of turmeric powder. Sauté, stirring occasionally, for 5-7 minutes, or until the cauliflower is tender but not mushy.
6. 6Remove the cauliflower rice from the skillet and set aside, keeping it warm.
7. 7Place the marinated chicken thighs on the preheated grill. Grill for 6-8 minutes per side. The chicken is cooked through when it has an internal temperature of 74°C and the juices run clear.
8. 8Serve the grilled chicken inasal immediately over the warm turmeric cauliflower rice.