Sautéed Chicken Inasal with Lemongrass and Annatto Oil

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

Grilled-flavored Filipino chicken marinated in lemongrass and spices, pan-seared in vibrant annatto oil for a smoky aroma and tender bite. This filipino-inspired chicken ready in about 35 minutes pairs bone-in chicken thighs, garlic cloves, minced, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 20 min Serves 4 Filipino cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, mix 1/4 cup soy sauce, 1/4 cup calamansi juice, 4 minced garlic cloves, 2 bruised and chopped lemongrass stalks, 1 tbsp brown sugar, 1 tsp salt, and 1/2 tsp black pepper. Add 4 bone-in chicken thighs and marinate for 2 hours.
  2. Step 2: To make annatto oil, heat 1/2 cup vegetable oil in a small saucepan over medium heat. Add 2 tbsp annatto seeds and cook for 5 minutes until oil turns bright orange and fragrant. Strain seeds and reserve oil.
  3. Step 3: Heat a large skillet over medium-high heat. Remove chicken from marinade and sear in 2 tbsp of the annatto oil for 5-6 minutes per side until golden and cooked through.
  4. Step 4: Lower heat to medium, pour remaining annatto oil over chicken, and baste for 2 minutes to infuse color and flavor. Remove and rest 5 minutes before serving.

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Frequently asked questions

How long does Sautéed Chicken Inasal with Lemongrass and Annatto Oil take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Chicken Inasal with Lemongrass and Annatto Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Sautéed Chicken Inasal with Lemongrass and Annatto Oil?

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 Sautéed Chicken Inasal with Lemongrass and Annatto Oil 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 Sautéed Chicken Inasal with Lemongrass and Annatto Oil?

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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