Chicken Inasal Marinade with Lemongrass and Annatto Oil

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant Filipino grilled chicken marinade featuring tangy lemongrass and colorful annatto oil for smoky flavor and bright color. This Filipino-inspired chicken recipe, ready in about 30 minutes, blends chicken thighs, bone-in and skin-on, lemongrass stalks, finely chopped, garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Filipino cuisine 400 cal/serving

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Ingredients

4 pieces chicken thighs, bone-in and skin-on
2 lemongrass stalks, finely chopped
4 garlic cloves, minced
1 tbsp ginger, grated
2 tbsp annatto seeds
1/4 cup vegetable oil
1/4 cup vinegar
2 tbsp soy sauce
1 tbsp brown sugar
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: In a small saucepan, heat 1/4 cup vegetable oil over medium heat. Add 2 tbsp annatto seeds and cook for 3 minutes until oil turns bright orange-red. Remove from heat and strain out seeds, reserving the annatto oil.
Step 2: In a large bowl, combine 2 finely chopped lemongrass stalks, 4 minced garlic cloves, 1 tbsp grated ginger, 1/4 cup vinegar, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp salt, and 1/2 tsp black pepper. Whisk in the strained annatto oil.
Step 3: Add 4 bone-in, skin-on chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours or overnight for best flavor.
Step 4: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side until cooked through and skin is slightly charred and crispy.
Step 5: Serve hot with steamed rice and a side of pickled vegetables if desired.