Filipino BBQ Chicken

5 from 1 vote

The bold flavor profile is what makes this Philipines inspired chicken dish a winner for dinner.

Course: Dinner

Cuisine: Philippines

Keyword: Diabetic-Friendly, Gluten-Free, Low-Carb, Paleo

Servings: people

Calories: 315kcal

1/2 lemongrass stalk trimmed and finely chopped
2 garlic cloves finely chopped
2 tablespoons apple cider vinegar
3 tablespoons lime juice freshly squeezed
2 1/4 teaspoons salt
1/4 teaspoon black pepper
1/4 cup plus 2 tablespoons annatto oil if you don't have this, replace with 5 tablespoons olive oil whisked with 1/2 teaspoon paprika
4 chicken thighs or drumsticks (or combination)

Pound the lemongrass and garlic in a mortar and pestle When it reaches a pasty consistency, add the vinegar, lime juice, 2 teaspoons salt and 1/4 teaspoon pepper. Mix well.
Pour the liquid in a small bowl then whisk it with 1/4 cup annatto oil.
Put the chicken in a Ziploc bag then pour the marinade in it. Make sure the chicken are covered with the marinade. Refrigerate between 2 - 6 hours. For best results, marinate them for 6 hours.
For the basting sauce, combine 2 tablespoons of annatto oil, 1/4 teaspoon salt, and a 1/4 teaspoon pepper in a small bowl. Mix well.
Brown both sides of the chicken on a grill, basting with the sauce occasionally, between 30 - 45 minutes.
Best served with mixed fried rice like java rice. You can also accompany it with a simple tomato salad tossed with extra virgin olive oil, dried oregano and salt.

SmartPoints (Freestyle): 6