Keto Chicken Inasal with Zucchini Noodles

Ingredients

• about 680 g Chicken thighs
• 1/4 cup Achiote oil
• 2 tbsp Ginger
• 4 cloves Garlic
• 4 tbsp Calamansi juice
• 2 tbsp Coconut aminos
• 4 medium Zucchini
• 2 tbsp Olive oil

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

Instructions

1. 1In a large bowl, combine the 1/4 cup Achiote oil, 2 tbsp grated Ginger, 4 cloves minced Garlic, 4 tbsp Calamansi juice, and 2 tbsp Coconut aminos. Add the about 680 g Chicken thighs to the bowl, ensuring they are fully coated, then marinate for at least 1 hour in the refrigerator.
2. 2Preheat your grill to medium-high heat, aiming for a temperature between 190.6-232.2°C (190-230°C).
3. 3Place the marinated about 680 g Chicken thighs directly on the preheated grill. Grill for 6-8 minutes per side, until the chicken is no longer pink in the center and reaches an internal temperature of 80°C when measured with a meat thermometer in the thickest part.
4. 4While the chicken is grilling, use a spiralizer to transform the 4 medium Zucchini into noodles.
5. 5Heat a large 30.48 cm skillet over medium heat, approximately 148.9-176.7°C (150-175°C). Add the 2 tbsp Olive oil to the hot skillet, then add the spiralized 4 medium Zucchini noodles and sauté for 3-5 minutes until they are tender-crisp, meaning they are softened but still retain a slight bite.
6. 6Serve the grilled about 680 g Chicken thighs immediately, placed directly over the sautéed 4 medium Zucchini noodles.

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