Description

A paleo-friendly version of the beloved Filipino grilled chicken dish, Chicken Inasal, marinated in natural, gluten-free ingredients. Served with flavorful garlic cauliflower rice, this recipe is a clean, hearty meal that satisfies both tradition and healthconscious eating.

Ingredients

• 500g skinless chicken thighs or drumsticks
• 1/4 cup coconut vinegar
• 3 tbsp fresh calamansi juice (or lemon juice)
• 1/4 cup coconut oil (melted)
• 1 tsp turmeric powder
• 1 tsp paprika
• 1 tbsp garlic (minced)
• 1 tbsp ginger (grated)
• 1 tbsp coconut aminos
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 4 cups cauliflower (processed into rice-like texture)
• 3 Cloves garlic (minced)
• 2 tbsp coconut oil
• Pinch of sea salt
• Pinch of black pepper
• *Optional fresh calamansi halves and sliced green onions

Directions

1. 1
   Marinate the Chicken: In a bowl, mix coconut vinegar, calamansi juice, coconut oil, turmeric, paprika, garlic, ginger, coconut aminos, sea salt, and black pepper.
2. 2
   Add the chicken pieces and coat them evenly with the marinade. Cover and marinate for at least 2 hours (or overnight for best flavor).
3. 3
   Grill the Chicken: Preheat your grill or grill pan to medium heat.
4. 4
   Remove the chicken from the marinade and reserve the marinade for basting.
5. 5
   Grill the chicken for 5-7 minutes per side, basting occasionally with the reserved marinade, until fully cooked and slightly charred.
6. 6
   Prepare the Garlic Cauliflower Rice: Heat coconut oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant.
7. 7
   Stir in the cauliflower rice and season with sea salt and black pepper.
8. 8
   Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
9. 9
   Assemble and Serve: Plate a generous portion of garlic cauliflower rice.
10. 10
    Top with grilled Chicken Inasal.
11. 11
    Garnish with fresh calamansi halves and sliced green onions for an extra burst of flavor