Dairy-Free Chicken Inasal (Grilled Filipino Chicken)

Ingredients

• 2 lbs Chicken Thighs
• 1/4 cup Achiote Oil
• 2 tbsp Ginger
• 4 cloves Garlic
• 2 stalks Lemongrass
• 1/4 cup Calamansi Juice
• 1 tsp Black Pepper
• 1 tsp Salt
• 1 tbsp Annatto Powder

Instructions

1. 1Grate the 2 tablespoons of ginger and mince the 4 cloves of garlic. Gently bruise the 2 stalks of lemongrass by smashing them with the back of a knife or a rolling pin.
2. 2In a medium bowl, combine the 1/4 cup of achiote oil, the grated 2 tablespoons of ginger, the minced 4 cloves of garlic, the bruised 2 stalks of lemongrass, the 1/4 cup of calamansi juice, the 1 teaspoon of black pepper, the 1 teaspoon of salt, and the 1 tablespoon of annatto powder. Whisk these ingredients together until they are well combined.
3. 3Add the 2 lbs of chicken thighs to the bowl with the marinade. Turn the chicken thighs to ensure they are evenly coated. Cover the bowl tightly and place it in the refrigerator to marinate for a minimum of 30 minutes, or for up to overnight, to allow the flavors to develop.
4. 4Preheat your grill to a medium-high heat setting, aiming for an internal temperature of approximately 400°F (200°C).
5. 5Carefully remove the chicken thighs from the marinade, allowing any excess marinade to drip back into the bowl. Discard the remaining marinade. Place the marinated chicken thighs directly onto the preheated grill.
6. 6Grill the chicken thighs for 6 to 8 minutes on the first side, then flip them over and grill for another 6 to 8 minutes on the second side. The chicken is fully cooked when it is no longer pink in the center and reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer.
7. 7Once cooked, carefully remove the grilled chicken from the grill and place it on a clean plate or cutting board. Let the chicken rest for 5 minutes; this allows the juices to redistribute, ensuring the chicken remains tender and moist. Serve the chicken hot with rice.

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