Chicken Inasal Marinade with Lemongrass and Annatto Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Filipino grilled chicken marinade featuring tangy lemongrass and colorful annatto oil for smoky flavor and bright color. This filipino-inspired chicken 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.

★ 4.4 (13 ratings) Prep: 15 min Cook: 15 min Serves 4 Filipino cuisine 400 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Serve hot with steamed rice and a side of pickled vegetables if desired.

Frequently asked questions

How long does Chicken Inasal Marinade with Lemongrass and Annatto Oil take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Chicken Inasal Marinade with Lemongrass and Annatto Oil?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Chicken Inasal Marinade with Lemongrass and Annatto Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chicken Inasal Marinade with Lemongrass and Annatto Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chicken Inasal Marinade with Lemongrass and Annatto Oil?

Filipino chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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