Keto Chicken Inasal

Ingredients

• about 910 g Chicken Thighs
• 1/4 cup Coconut Aminos
• 2 tbsp Ginger
• 4 cloves Garlic
• 2 stalks Lemongrass
• 1 tbsp Achiote Powder
• 2 tbsp Lime Juice
• 2 tbsp Coconut Oil

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

Instructions

1. 1In a medium bowl, combine the 1/4 cup coconut aminos, 2 tbsp ginger (grated), 4 cloves garlic (minced), 2 stalks lemongrass (minced), 1 tbsp achiote powder, 2 tbsp lime juice, and 2 tbsp coconut oil. Stir until well combined.
2. 2Add the about 910 g chicken thighs to the bowl with the marinade. Turn the chicken pieces to ensure they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
3. 3Preheat your grill to medium-high heat. This is approximately 204.4-232.2°C (200-230°C).
4. 4Place the marinated chicken thighs on the preheated grill. Grill for 6 to 8 minutes per side. The chicken is cooked through when it is no longer pink inside and the juices run clear. For food safety, the internal temperature should reach 74°C.
5. 5Remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.

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