Keto Chicken Inasal

Ingredients

• about 910 g Chicken thighs
• 1/4 cup Achiote oil
• 2 tbsp Ginger
• 4 cloves Garlic
• 1/4 cup Calamansi juice
• 2 tbsp Coconut aminos
• 1 tsp Black pepper

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 coconut aminos, and 1 teaspoon black pepper. Stir well to mix everything together.
2. 2Add the about 910 g chicken thighs to the bowl with the marinade. Turn the chicken pieces to coat them completely. Cover the bowl and place it in the refrigerator to marinate for at least 2 hours, or preferably overnight.
3. 3Prepare your grill for medium heat. This is typically around 176.7-204.4°C (175-200°C).
4. 4Remove the chicken thighs from the marinade, letting any excess drip off. Place the chicken on the preheated grill.
5. 5Grill the chicken thighs for 6 to 8 minutes on the first side. Flip the chicken and grill for another 6 to 8 minutes on the second side. The chicken is cooked through when it is no longer pink in the center and the juices run clear. For food safety, the internal temperature should reach 74°C.
6. 6Remove 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.

Substitutions

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