CHICKEN INASAL (LEMONGRASS CHICKEN)

Prep time: 20 minutes
Grlling time: 10 minutes per batch
Yields: 6 pcs

MARINADE:
5 to 10 cloves garlic
4 oz ginger, peeled and chopped or sliced thinly
salt and pepper
1 tbsp annato/achuete powder
1/4 cup palm vinegar
1 tbsp brown sugar
2 stalks lemon grass (white part only and chopped or pounded to release flavor)
1/4 cup coconut oil or olive oil
1 tbsp chicken seasoning
6 large pcs boneless, skinless, chicken thighs

Combine all the ingredients and add
6 pcs large boneless, skinless, chicken thighs.
Keep in a. container and chill in the refrigerator over night or longer (2 days) to develop flavor.
To grill - pre heat a grill pan.
Coat a grill with cooking spray or brush with oil
Grill between 8 to 10 minutes until inside is cooked.
Continue until all pcs are cooked.

Serve with steamed rice.

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