Garlic-Lemongrass Chicken Inasal with Annatto Oil

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

Juicy chicken marinated in lemongrass and garlic, grilled over annatto oil for a smoky, vibrant Filipino inasal flavor. This filipino-inspired chicken ready in about 30 minutes pairs chicken thighs, lemongrass stalks, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 (14 ratings) Prep: 15 min Cook: 15 min Serves 4 Filipino cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 2 tablespoons annatto seeds with 1/4 cup vegetable oil in a small saucepan. Heat over low heat for 5 minutes until oil turns bright orange. Strain seeds and reserve annatto oil to cool.
  2. Step 2: In a bowl, mix 4 chicken thighs with 2 finely chopped lemongrass stalks, 5 minced garlic cloves, 3 tablespoons calamansi or lime juice, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Marinate for at least 2 hours or overnight.
  3. Step 3: Preheat grill to medium heat. Brush chicken with reserved annatto oil and grill for 6-7 minutes per side until cooked through and slightly charred.
  4. Step 4: During grilling, baste chicken occasionally with annatto oil to enhance color and flavor. Serve hot with steamed rice and a side of pickled vegetables.

Frequently asked questions

How long does Garlic-Lemongrass Chicken Inasal with Annatto Oil take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Garlic-Lemongrass Chicken Inasal with Annatto Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Garlic-Lemongrass Chicken Inasal with 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 Garlic-Lemongrass Chicken Inasal with 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 Garlic-Lemongrass Chicken Inasal with 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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