Chicken Inasal Rice Bowl

Instructions

1. Prepare the marinade
   In a large bowl, combine lemongrass, half the minced garlic, half the grated ginger, calamansi or lime juice, soy sauce, vinegar, brown sugar, and annatto oil. Mix well until sugar is dissolved.
2. Marinate the chicken
   Add chicken thighs to the marinade, ensuring they're well coated. Cover and refrigerate for at least 1 hour, preferably overnight for more flavor penetration.
3. Cook the garlic rice
   In a medium pot, heat 1 tablespoon oil over medium heat. Sauté remaining garlic and ginger until fragrant, about 1 minute. Add rice and stir to coat with oil. Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
4. Grill the chicken
   Remove chicken from marinade, reserving the liquid. Heat a grill pan or outdoor grill to medium-high heat. Grill chicken for 5-7 minutes per side until charred and fully cooked (internal temperature of 165°F/74°C).
5. Make the basting sauce
   While chicken is grilling, pour reserved marinade into a small saucepan. Bring to a boil and simmer for 5 minutes until slightly reduced. Use this to baste the chicken during the last few minutes of grilling.
6. Slice the chicken
   Let the chicken rest for 5 minutes after grilling, then slice into thin strips against the grain for maximum tenderness.
7. Assemble the bowls
   Divide garlic rice among four bowls. Top with sliced chicken, fresh vegetables, and green onions. Drizzle with additional basting sauce if desired.