Pan-Seared Chicken Inasal with Annatto Marinade

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

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.

A Filipino-style grilled chicken marinated in an annatto and vinegar blend, pan-seared for a smoky, vibrant flavor. This Filipino-inspired chicken recipe, ready in about 30 minutes, pairs chicken thighs, annatto seeds, vegetable oil 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, bone-in, skin-on chicken thighs
2 tbsp annatto seeds
1/4 cup vegetable oil
1/4 cup vinegar
6, minced garlic cloves
1 inch piece, minced ginger
2 tbsp brown sugar
2 tbsp soy sauce
1 tsp, freshly ground black pepper
1 tsp salt

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Instructions

Step 1: In a small saucepan, combine 2 tbsp annatto seeds with 1/4 cup vegetable oil. Heat gently over low heat for 5 minutes until oil turns bright orange-red, then strain out seeds and cool oil.
Step 2: In a bowl, whisk together the annatto oil, 1/4 cup vinegar, 6 minced garlic cloves, 1 inch minced ginger, 2 tbsp brown sugar, 2 tbsp soy sauce, 1 tsp freshly ground black pepper, and 1 tsp salt to make the marinade.
Step 3: Place 4 bone-in, skin-on chicken thighs in a resealable plastic bag or shallow dish and pour marinade over. Marinate in refrigerator for at least 3 hours, preferably overnight.
Step 4: Heat a large skillet over medium-high heat. Add the marinated chicken thighs skin-side down and cook for 6-8 minutes until skin is golden and slightly charred.
Step 5: Flip chicken and cook another 6-8 minutes until internal temperature reaches 165°F and juices run clear. Rest 5 minutes before serving.