Filipino · intermediate
Pan-Seared Annatto Lemongrass Chicken (Inasal Style)
Juicy chicken thighs infused with lemongrass, garlic, and citrus, pan-seared with vibrant annatto oil for smoky caramelized depth.
- PREP TIME
- 20 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Mix lemongrass, calamansi juice, ginger, garlic, brown sugar, salt, and 1 tablespoon annatto oil in a non-reactive bowl.
- 02
Add chicken thighs, coating thoroughly, and marinate for at least 20 minutes.
- 03
Heat vegetable oil in a heavy cast-iron skillet over medium-high heat.
- 04
Place marinated chicken thighs flat in the hot skillet, keeping remaining marinade aside.
- 05
Cook chicken for 6-7 minutes per side, basting with reserved marinade mixed with remaining annatto oil.
- 06
Ensure chicken reaches an internal temperature of 74°C (165°F), rest for 3 minutes, then serve.
A LITTLE KITCHEN KNOW-HOW
Annatto Basting
Brushing aromatic achiote-infused oil onto pan-seared meat to build rich color and moist caramelization.
Notes from the kitchen
- Annatto oil provides the signature reddish hue and mild earthy aroma characteristic of regional grilled chicken dishes.
- Bruise lemongrass with the back of a knife before chopping to release essential oils.
- Original home-cooking adaptation inspired by Filipino; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
