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Chicken Inasal Recipe

Chicken Inasal (Filipino Grilled Chicken)

This Chicken Inasal is a famous Filipino grilled chicken dish marinated in a zesty, aromatic blend of calamansi, vinegar, lemongrass, garlic, and annatto oil. Whether grilled or oven-baked, it’s tender, juicy, and bursting with bold flavor, perfect with garlic rice and dipping sauce for an authentic taste of Bacolod at home.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: chicken
Cuisine: Filipino Cuisine
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • Main Ingredients
  • 2 lbs bone-in skin-on chicken thighs or legs
  • 1/4 cup calamansi juice or substitute lemon/lime juice
  • 1/4 cup white vinegar
  • 1/4 cup soy sauce
  • 4 cloves garlic minced
  • 1 stalk lemongrass minced (white part only)
  • 1 thumb-sized piece of ginger grated
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • Annatto Oil for basting
  • 1/4 cup cooking oil
  • 1 tbsp annatto seeds or 1 tsp annatto powder
  • 1 clove garlic optional, smashed

Equipment

  • 1 × Grill or Oven
  • 1 × Blender or Food Processor
  • 1 × Bowl or Zip-top Bag
  • 1 × Basting Brush
  • 1 × Tongs

Method
 

  1. Make the Annatto Oil: In a small saucepan, heat oil with annatto seeds and smashed garlic over medium-low heat for 2–3 minutes, until oil turns orange. Strain and set aside.
  2. Prepare the Marinade: In a bowl or blender, mix calamansi juice, vinegar, soy sauce, garlic, lemongrass, ginger, brown sugar, salt, and pepper. Blend if desired for a smoother marinade.
  3. Marinate the Chicken: Place chicken in a bowl or zip-top bag and pour marinade over it. Marinate in the fridge for at least 2 hours, preferably overnight.
Grill or Bake:
  1. Grill Method: Preheat grill to medium heat. Cook chicken for 35–40 minutes, basting occasionally with annatto oil, until juices run clear and skin is slightly charred.
  2. Oven Method: Preheat oven to 400°F (200°C). Arrange chicken on a baking tray and bake for 35–40 minutes. Broil for the last 3–5 minutes to get a grilled finish. Baste with annatto oil halfway through.
Rest and Serve: Let chicken rest for 10 minutes before serving. Serve with garlic rice, dipping sauce (vinegar, soy sauce, chili), and pickled papaya if desired.

    Notes

    • For a spicier version, add chopped chili to the marinade or dipping sauce.
    • Don’t skip the resting time,it helps keep the chicken juicy.
    • Annatto oil can be made ahead and stored in the fridge for up to 1 week.
    Chicken Inasal Recipe
    Chicken Inasal Recipe