Vinegar-Marinated Grilled Chicken Inasal

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

Juicy Filipino grilled chicken marinated in a fragrant blend of vinegar, garlic, and lemongrass for smoky, tangy flavors. This filipino-inspired chicken ready in about 30 minutes pairs bone-in, skin-on chicken thighs, cane vinegar, minced 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
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Ingredients

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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.

Frequently asked questions

How long does Vinegar-Marinated Grilled Chicken Inasal take to make?

Total time is about 30 minutes (15 min prep + 15 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 Vinegar-Marinated Grilled Chicken Inasal?

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 cane vinegar from drying out.

Can I substitute ingredients in Vinegar-Marinated Grilled Chicken Inasal?

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 Vinegar-Marinated Grilled Chicken Inasal 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 Vinegar-Marinated Grilled Chicken Inasal?

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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