Dairy-Free Chicken Inasal

Ingredients

• about 680 g 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

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

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 about 680 g 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 190.6°C to 204.4°C (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 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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