Vinegar-Marinated Grilled Chicken Inasal with Annatto Oil

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

Juicy Filipino grilled chicken marinated in a tangy, garlicky vinegar mixture and basted with fragrant annatto oil for vibrant color and flavor. This filipino-inspired chicken ready in about 35 minutes pairs bone-in chicken thighs, white vinegar, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1/2 cup white vinegar, 6 minced garlic cloves, 1 bruised lemongrass stalk, 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Whisk to mix.
  2. Step 2: Place 4 bone-in chicken thighs in a resealable plastic bag and pour marinade over them. Seal and refrigerate for at least 4 hours or overnight for best flavor.
  3. Step 3: To prepare annatto oil, heat 1/4 cup vegetable oil in a small saucepan over medium-low heat. Add 2 tbsp annatto seeds and cook, stirring occasionally, for 3 minutes until oil turns bright orange. Strain seeds and reserve oil.
  4. Step 4: Preheat grill to medium-high heat (about 375°F). Remove chicken from marinade and grill for 6-8 minutes per side until cooked through and slightly charred.
  5. Step 5: During grilling, baste chicken frequently with reserved annatto oil using a brush to enhance color and flavor. Serve hot with steamed rice.

Frequently asked questions

How long does Vinegar-Marinated Grilled Chicken Inasal with 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 Vinegar-Marinated Grilled Chicken Inasal with 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 Vinegar-Marinated Grilled Chicken Inasal with 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 Vinegar-Marinated Grilled Chicken Inasal with 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 Vinegar-Marinated Grilled Chicken Inasal with 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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