Dairy-Free Chicken Inasal

Ingredients

• 1.5 lbs Chicken thighs
• 1/4 cup Achiote oil
• 2 tbsp Ginger
• 4 cloves Garlic
• 1/4 cup Calamansi juice
• 2 tbsp Soy sauce
• 1 tbsp Brown sugar
• 1/2 tsp Black pepper
• 1/2 tsp Salt

Instructions

1. 1In a medium bowl, combine the 1/4 cup achiote oil, 2 tablespoons ginger, 4 cloves garlic, 1/4 cup calamansi juice, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Stir everything together until well combined.
2. 2Add the 1.5 lbs chicken thighs to the bowl with the marinade. Turn the chicken pieces to coat them evenly. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to soak in.
3. 3Preheat your grill to medium heat. This is typically around 375°F to 400°F (190°C to 205°C). Make sure the grill grates are clean.
4. 4Remove the chicken from the marinade, letting any excess drip off. Place the chicken thighs on the preheated grill. Grill for 20-25 minutes, turning the pieces every 5-7 minutes, until the chicken is cooked through and has a nice char. The internal temperature should reach 165°F (74°C).
5. 5Once cooked, remove the chicken from the grill. Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, making the chicken more tender.
6. 6Serve the Dairy-Free Chicken Inasal hot, ideally with rice.

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