Pan-Seared Chicken Inasal with Calamansi and Annatto

Chicken inasal is usually grilled. This home-stove version uses a heavy pan so you can get browned edges and a calamansi-garlic aroma without a charcoal grill. It serves four with rice. Allow 30 minutes for marinating, about 10 minutes to prepare, and 15–20 minutes to cook, depending on the thickness of the chicken.

Ingredients

• 800 g boneless chicken thighs, patted dry
• 3 tablespoons calamansi juice, plus wedges for serving
• 2 tablespoons soy sauce
• 1 tablespoon cane vinegar
• 4 garlic cloves, finely minced
• 1 tablespoon grated ginger
• 1 teaspoon brown sugar and ½ teaspoon freshly ground black pepper
• 2 tablespoons neutral oil and 1 teaspoon annatto seeds, or 2 tablespoons prepared annatto oil
• Cooked rice and a little sliced cucumber, to serve

How to cook it

1. Mix calamansi juice, soy sauce, vinegar, garlic, ginger, sugar and pepper. Coat the chicken in a covered container and refrigerate for 30 minutes to 2 hours. Do not leave raw chicken on the counter.
2. If using seeds, warm the oil with annatto over low heat for 3–4 minutes, just until the oil turns orange. Strain out the seeds. Do not let them scorch.
3. Lift the chicken from the marinade and let the excess drip off. Discard the used marinade. Heat a heavy skillet over medium heat with the annatto oil. Add chicken in one layer, leaving space between pieces; cook in two batches if needed.
4. Cook for roughly 6–8 minutes per side, adjusting the heat so the garlic does not burn. Thick pieces may need a covered minute or two at the end. Check the thickest part with a food thermometer: chicken should reach 74°C/165°F. Rest for 5 minutes before slicing.
5. Serve with rice, cucumber and fresh calamansi. A separate vinegar-chili dip adds brightness without using the raw marinade.

The FoodSafety.gov temperature chart gives 74°C/165°F for poultry. For another chicken dish with a different flavor and cooking method, see our chicken afritada with potatoes and carrots.

Useful adjustments

No annatto seeds? Use prepared annatto oil if you have it; plain oil still cooks the chicken but gives less of the familiar color. Chicken browning too fast? Lower the heat and give the center time to cook. Want more char? Use a ridged pan, but still check the internal temperature rather than judging from the surface color.