Pan-Grilled Chicken Inasal with Lemongrass Marinade

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

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 developed and reviewed.

Juicy chicken marinated in a fragrant blend of lemongrass, calamansi, and annatto oil, then grilled to smoky perfection. This Filipino-inspired chicken recipe, ready in about 30 minutes, pairs bone-in chicken thighs, lemongrass stalks, finely chopped, calamansi juice (or lime juice) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving

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Ingredients

4 pieces bone-in chicken thighs
2 lemongrass stalks, finely chopped
1/4 cup calamansi juice (or lime juice)
4 garlic cloves, minced
1 tbsp annatto seeds
3 tbsp vegetable oil
2 tsp brown sugar
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: In a small saucepan, heat 3 tbsp vegetable oil over low heat. Add 1 tbsp annatto seeds and simmer for 5 minutes until the oil turns bright orange. Strain and let cool.
Step 2: In a bowl, combine 2 finely chopped lemongrass stalks, 1/4 cup calamansi juice, 4 minced garlic cloves, 2 tsp brown sugar, 1 tsp salt, 1/2 tsp black pepper, and the cooled annatto oil. Mix thoroughly.
Step 3: Marinate 4 bone-in chicken thighs in the lemongrass-annatto mixture for at least 3 hours, preferably overnight, refrigerated.
Step 4: Preheat grill or grill pan over medium-high heat. Grill the marinated chicken thighs for 6-7 minutes per side until cooked through and charred at the edges. Serve with steamed rice.