Spicy Chicken Inasal with Annatto Marinade

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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.

Grilled Filipino chicken marinated in tangy vinegar, garlic, and annatto oil, delivering smoky, spicy, and vibrant flavors. This Filipino-inspired chicken recipe, ready in about 30 minutes, pairs chicken thighs, bone-in and skin-on, white vinegar, annatto seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 420 cal/serving

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Ingredients

4 pieces chicken thighs, bone-in and skin-on
1/4 cup white vinegar
2 tbsp annatto seeds
1/4 cup canola oil
6 garlic cloves, minced
1 tbsp ginger, grated
1 tbsp brown sugar
1 tsp salt
1/2 tsp black pepper
1 tsp red chili flakes
2 lemongrass stalks, bruised

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Instructions

Step 1: To make annatto oil, heat 1/4 cup canola oil in a small saucepan over low heat. Add 2 tbsp annatto seeds and gently warm for 5 minutes until oil turns bright orange. Strain out seeds and set oil aside to cool.
Step 2: In a large bowl, combine 1/4 cup white vinegar, 6 minced garlic cloves, 1 tbsp grated ginger, 1 tbsp brown sugar, 1 tsp salt, 1/2 tsp black pepper, 1 tsp red chili flakes, and the cooled annatto oil. Whisk until sugar dissolves.
Step 3: Add 4 bone-in, skin-on chicken thighs and 2 bruised lemongrass stalks to the marinade, coating well. Cover and refrigerate for at least 4 hours or overnight for best flavor.
Step 4: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side until cooked through and charred in spots.
Step 5: Let chicken rest for 5 minutes before serving with steamed rice and dipping sauce.