Chicken Thighs Inasal Rice Bowl
Equipment
- Mixing bowls
- Grill Pan or Outdoor Grill
- Tongs
- saucepan for garlic rice
Ingredients
For the Chicken Marinade
- 1 ½ lbs boneless skinless chicken thighs
- 4 cloves garlic minced
- 1 stalk lemongrass finely chopped
- 1- inch piece ginger grated
- ¼ cup calamansi juice or substitute with lime juice
- ¼ cup soy sauce
- 2 tbsp coconut vinegar or white vinegar
- 2 tbsp annatto oil or substitute with paprika-infused oil
- 1 tbsp brown sugar
- ½ tsp salt
- ½ tsp black pepper
For the Garlic Rice
- 3 cups cooked jasmine rice
- 4 cloves garlic minced
- 2 tbsp butter or oil
- ½ tsp salt
For Serving
- Vinegar dipping sauce mix coconut vinegar, minced garlic, chili, and a pinch of salt
- Sliced cucumbers and tomatoes
- Fried egg optional
Instructions
Step 1: Marinate the Chicken
- In a bowl, combine all the marinade ingredients and mix well. Add the boneless, skinless chicken thighs, ensuring they’re well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Step 2: Make the Garlic Rice
- In a saucepan, heat butter or oil over medium heat. Add minced garlic and sauté until golden brown. Stir in the cooked rice and salt, mixing until evenly coated. Set aside.
Step 3: Grill the Chicken
- Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and let excess liquid drip off. Grill for 6-7 minutes per side, brushing with extra annatto oil for color and flavor. The chicken should have a nice char while staying juicy.
Step 4: Assemble the Bowl
- Scoop garlic rice into a bowl, slice the grilled chicken, and place it on top. Add cucumber and tomato slices on the side. Serve with a fried egg and vinegar dipping sauce.