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Pan-Seared Annatto Lemongrass Chicken (Inasal Style)

Name: Pan-Seared Annatto Lemongrass Chicken (Inasal Style)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 600 g Boneless skinless chicken thighs; 2 stalk Lemongrass, tender white part, finely chopped; 3 tbsp Calamansi juice, or fresh lime juice; 1 tbsp Fresh ginger, finely minced; 4 clove Garlic, minced; 2 tbsp Annatto oil, achiote-infused oil; 1 tbsp Brown sugar; 1 tsp Salt; 1 tbsp Vegetable oil

Juicy chicken thighs infused with lemongrass, garlic, and citrus, pan-seared with vibrant annatto oil for smoky caramelized depth.

Prep: 20 min
Cook: 20 min
Total: 40 min

AI-generated illustration of Pan-Seared Annatto Lemongrass Chicken (Inasal Style)

AI illustration

Technique to learn

Annatto Basting

Brushing aromatic achiote-infused oil onto pan-seared meat to build rich color and moist caramelization.

Instructions

Step 1: Mix lemongrass, calamansi juice, ginger, garlic, brown sugar, salt, and 1 tablespoon annatto oil in a non-reactive bowl.
Step 2: Add chicken thighs, coating thoroughly, and marinate for at least 20 minutes.
Step 3: Heat vegetable oil in a heavy cast-iron skillet over medium-high heat.

Step 4: Place marinated chicken thighs flat in the hot skillet, keeping remaining marinade aside.

Step 5: Cook chicken for 6-7 minutes per side, basting with reserved marinade mixed with remaining annatto oil.

Step 6: Ensure chicken reaches an internal temperature of 74°C (165°F), rest for 3 minutes, then serve.

Cooking tips

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.

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