Chicken Inasal Skewers with Chicken Oil Aioli

1 kilo boneless chicken thighs 1 tbsp grated ginger 1 tbsp grated garlic 1 cup chopped lemongrass ½ cup annatto oil ½ cup calamansi juice ½ cup light soy sauce ¼ cup dark soy sauce ¼ cup brown sugar

Chicken Oil Aioli

2 pcs egg yolks 1 tsp salt 1 tsp pepper 1 cup annatto oil 1 tbsp calamansi juice ½ cup spring onions, finely chopped

1. Slice the boneless chicken thighs into bite size pieces.
2. In a mixing bowl, prepare marinade by combining grated ginger, grated garlic, chopped lemongrass, annatto oil, calamansi juice, light soy sauce, dark soy sauce, brown sugar. Mix until sugar is dissolved.
3. Add the chicken thighs into the marinate mixture and place inside your SUB-ZERO Refrigerator. Marinate the chicken thighs for at least 2 hours.
4. Preheat the cast iron griddle on your WOLF Induction Cooktop until it’s piping hot.
5. Grill the chicken skewers then continue turning and basting the skewers with the marinate mixture until it's done.

Chicken Oil Aioli

1. Combine egg yolks, salt and pepper in a blender, mix on a blender on high level until well combined. While blending slowly drizzle annatto oil.
2. Add 1 tbsp calamansi juice and continue blending until well mixed and thick. Store this in your SUB-ZERO Refrigerator for up to a week until ready to serve.