Grilled Filipino Chicken Inasal with Annatto Marinade

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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.

Juicy chicken marinated in a vibrant annatto and citrus mixture, then grilled to smoky perfection, capturing the essence of Filipino Inasal. This Filipino-inspired chicken recipe, ready in about 30 minutes, pairs chicken thighs, bone-in and skin-on, annatto oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 15 min Serves 4 Filipino cuisine 450 cal/serving

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Ingredients

4 pieces chicken thighs, bone-in and skin-on
3 tbsp annatto oil
4 garlic cloves, minced
1 tbsp ginger, grated
1/4 cup calamansi juice or fresh lime juice
2 tbsp soy sauce
1 tbsp brown sugar
1 tsp salt
1/2 tsp black pepper
1 tbsp for basting vegetable oil

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Instructions

Step 1: In a bowl, combine 3 tbsp annatto oil, 4 minced garlic cloves, 1 tbsp grated ginger, 1/4 cup calamansi or lime juice, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
Step 2: Place 4 bone-in, skin-on chicken thighs in a large resealable bag or shallow dish and pour the marinade over them, massaging to coat evenly. Marinate in the refrigerator for at least 2 hours or overnight for best flavor.
Step 3: Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side, basting occasionally with 1 tbsp vegetable oil, until cooked through and slightly charred.
Step 4: Let the chicken rest for 5 minutes before serving with steamed rice and a side of pickled vegetables.