Gluten-Free Chicken Inasal with Annatto Oil

Grilled chicken marinated in achiote (annatto) oil, ginger, and lemongrass. Served with rice, this gluten-free version skips soy sauce for a bright, flavorful taste of the Philippines.

45m4 servings

520 cal|40g protein|30g carbs|25g fat|2g fiber

Ingredients

8 Chicken thighs
1/4 cup Annatto oil
2 tbsp Ginger
2 stalks Lemongrass
4 cloves Garlic
4 tbsp Calamansi juice
2 tbsp Coconut aminos
1 tbsp Brown sugar
to taste Salt and pepper
4 cups Cooked rice

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

Instructions

1In a large bowl, combine the 1/4 cup annatto oil with the 2 tablespoons grated ginger, the 2 minced lemongrass stalks, the 4 minced cloves garlic, the 4 tablespoons calamansi juice, the 2 tablespoons coconut aminos, the 1 tablespoon brown sugar, and salt and pepper to taste.
2Add the 8 chicken thighs to the bowl with the marinade. Turn the chicken to coat all sides. Cover the bowl and let it marinate for at least 1 hour at room temperature, or for longer in the refrigerator.
3Preheat your grill to medium-high heat. This is about 204.4-232.2°C (200-230°C).
4Place the marinated chicken thighs on 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 reaches an internal temperature of 74°C and the juices run clear.
5Remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, making the chicken more tender.
6Serve the grilled chicken hot alongside the 4 cups of cooked rice.

Substitutions

Soy sauce → Coconut aminos

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