Pan-Seared Chicken Inasal with Annatto and Lemongrass Marinade

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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 blend of annatto, lemongrass, and vinegar, then pan-seared to a smoky finish, inspired by Filipino Inasal. This Filipino-inspired chicken recipe, ready in about 45 minutes, pairs bone-in chicken thighs, skin on, annatto powder, coconut vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 30 min Serves 4 Filipino cuisine 380 cal/serving

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Ingredients

4 pieces bone-in chicken thighs, skin on
2 tsp annatto powder
1/4 cup coconut vinegar
2 lemongrass stalks, minced
4 garlic cloves, minced
1 tbsp brown sugar
2 tbsp soy sauce
1 tsp salt
1/2 tsp black pepper
2 tbsp vegetable oil
2 tbsp water

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Instructions

Step 1: In a bowl, whisk together 2 tsp annatto powder, 1/4 cup coconut vinegar, 2 minced lemongrass stalks, 4 minced garlic cloves, 1 tbsp brown sugar, 2 tbsp soy sauce, 1 tsp salt, and 1/2 tsp black pepper until well combined.
Step 2: Add 4 bone-in chicken thighs with skin on to the marinade, turning to coat fully. Cover and refrigerate for at least 3 hours or overnight for best flavor.
Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade, reserving the marinade, and sear chicken skin-side down first for 5-6 minutes until golden and crisp.
Step 4: Flip chicken and pour in 2 tbsp water along with reserved marinade. Reduce heat to medium-low, cover, and cook for 15-20 minutes until chicken is cooked through and sauce slightly thickens.
Step 5: Remove lid and cook uncovered for 3-4 minutes to reduce sauce further and caramelize the chicken skin. Serve hot with steamed rice.