Pan-Grilled Chicken Inasal with Annatto Marinade

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.

Juicy, smoky chicken thighs marinated in a bright annatto and citrus blend, grilled to perfection with a hint of lemongrass. This Filipino-inspired chicken recipe, ready in about 30 minutes, pairs bone-in chicken thighs, annatto oil, garlic cloves, minced 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.

Prep: 15 min Cook: 15 min Serves 4 Filipino cuisine 280 cal/serving

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Ingredients

4 pieces bone-in chicken thighs
3 tbsp annatto oil
4 garlic cloves, minced
1 lemongrass stalk, finely chopped
1/4 cup calamansi juice or lime juice
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 bowl, combine 3 tbsp annatto oil, 4 minced garlic cloves, 1 finely chopped lemongrass stalk, 1/4 cup calamansi 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 chicken thighs in a zip-top bag or shallow dish and pour the marinade over them, ensuring they are well coated. Marinate for at least 2 hours or preferably overnight in the refrigerator.
Step 3: Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for about 6-7 minutes per side, basting occasionally with remaining marinade, until the skin is charred slightly and internal temperature reaches 165°F.
Step 4: Let chicken rest for 5 minutes before serving with steamed rice and a side of pickled vegetables.