Vinegar-Marinated Grilled Chicken Inasal

By AislePrompt Editorial · ·

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 developed and reviewed.

Juicy Filipino grilled chicken marinated in a fragrant blend of vinegar, garlic, and lemongrass for smoky, tangy flavors. This Filipino-inspired chicken recipe, ready in about 30 minutes, pairs chicken thighs, cane vinegar, garlic cloves 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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a large bowl, combine 1/3 cup cane vinegar, 6 minced garlic cloves, 2 bruised and chopped lemongrass stalks, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Whisk to blend.
  2. Step 2: Add 4 bone-in, skin-on chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 3 hours or overnight for best flavor.
  3. Step 3: Preheat grill to medium-high heat (about 375°F). Remove chicken from marinade, letting excess drip off. Reserve marinade for basting.
  4. Step 4: Grill chicken for 6-7 minutes per side, basting occasionally with reserved marinade or 3 tbsp annatto oil for color and flavor, until the internal temperature reaches 165°F and skin is charred in spots.
  5. Step 5: Remove from grill and let rest for 5 minutes before serving. Serve with steamed rice and pickled vegetables.

Related recipes