Pan-Grilled Chicken Inasal with Lemongrass Marinade

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

Juicy chicken marinated in a fragrant blend of lemongrass, calamansi, and annatto oil, then grilled to smoky perfection. This filipino-inspired chicken ready in about 30 minutes blends bone-in chicken thighs, calamansi juice (or lime juice), 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 350 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.

Prep: 15 min Cook: 15 min Serves 4 Filipino cuisine 350 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: Marinate 4 bone-in chicken thighs in the lemongrass-annatto mixture for at least 3 hours, preferably overnight, refrigerated.
  4. 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.

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Frequently asked questions

How long does Pan-Grilled Chicken Inasal with Lemongrass Marinade 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 Pan-Grilled Chicken Inasal with Lemongrass Marinade?

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 Pan-Grilled Chicken Inasal with Lemongrass Marinade?

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 Pan-Grilled Chicken Inasal with Lemongrass Marinade 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 Pan-Grilled Chicken Inasal with Lemongrass Marinade?

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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