Chicken inasal is a flavor-packed Filipino grilled dish known for its tangy marinade and smooth, charred finish. This dish gets its distinct taste from a marinade made with coconut vinegar, calamansi juice, lemongrass, garlic, and ginger, giving the chicken a rich flavor.
What makes Chicken Inasal even more irresistible is the basting sauce, made with annatto oil and butter, which gives the chicken a beautiful golden-orange color. The grilling process locks in the juices, making the chicken tender, smoky, and mouthwatering. Serve it with steamed rice, sinamay (spiced vinegar), and a dipping sauce for a restaurant-quality meal at home.
Why You’ll Love This Chicken Inasal Recipe
Chicken inasal is more than grilled chicken—it’s a flavorful experience. The marinade, infused with garlic, ginger, lemongrass, and calamansi, profoundly penetrates the chicken, creating a balance of tangy, savory, and slightly sweet flavors.
The smoky aroma and vibrant golden color from the annatto oil-basting sauce make it special as it cooks over medium-high heat. Unlike regular grilled chicken, inasal is uniquely Filipino, loved for its juiciness and caramelized, charred finish. This dish is always a hit for weeknight dinners, BBQ parties, or special occasions.
Ingredients for Chicken Inasal
For the Chicken and Marinade:
- 2 lbs. chicken (cut into serving pieces)
- 1 cup coconut vinegar
- ½ cup calamansi or lemon juice
- ¼ cup brown sugar
- 2 tbsp minced ginger
- 1 tablespoon salt
- ¾ cup lemongrass (chopped)
- 2 cloves garlic (minced)
- Ground black pepper (to taste)
For the basting sauce:
- 3 tbsp annatto oil
- ½ cup softened margarine or butter
- 1 tsp. calamansi or lemon juice
- ¼ teaspoon salt
For the Annatto Oil:
- ¼ cup annatto seeds
- 2 cloves garlic (pounded)
- 1 bay leaf
- ¼ cup vegetable oil
For the Dipping Sauce:
- ¼ cup soy sauce
- ¼ cup coconut vinegar
- 2 tbsp calamansi juice
Additional Ingredients:
- 1 cup lemon soda (or substitute with water + 1 tbsp sugar and 1 tbsp lemon juice)
- ½ cup palm vinegar
- 2 whole chickens (quartered)
- 1 ½ tsp salt
- Black pepper (to taste)
How to Make the Perfect Chicken Inasal—Step-by-Step Guide
Step 1: Prepare the Marinade
Combine lemongrass, salt, black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and calamansi juice in a large bowl or ziplock bag. Stir until well mixed. Add the chicken pieces and coat them thoroughly. Marinate for at least 1-3 hours in the refrigerator (for best results, marinate overnight for deeper flavor).
Step 2: Make the Annatto Oil
In a small saucepan, heat ¼ cup vegetable oil over low heat. Add annatto seeds, pounded garlic, and a bay leaf. Stir continuously until the oil turns deep orange-red. Remove from heat, strain out the seeds, and set the oil aside.
Step 3: Prepare the Basting Sauce
Mix annatto oil, softened margarine, salt, and calamansi juice in a bowl. Stir until well combined. This will be used to bast the chicken as it grills.
Step 4: Grill the Chicken
Preheat a charcoal grill or gas grill to medium-high heat (375-400°F). Remove the chicken from the marinade, letting excess drip off. Grill skin-side down first, turning occasionally. While grilling, baste generously with the annatto butter mixture to keep the chicken juicy and enhance the caramelized flavor.
Grill for 30 to 40 minutes, or until a thermometer reads 160°F in the thickest part of the chicken.
Step 5: Prepare the Dipping Sauce
Adjust to taste while the chicken grills make a simple dipping sauce by mixing soy sauce, coconut vinegar, and calamansi juice.
Step 6: Rest and Serve
Once the chicken is fully cooked, remove it from the grill and let it rest for 3 to 5 minutes before serving. This helps retain the juices.
Serve hot with steamed rice, a side of sinamak (spiced vinegar), and your homemade dipping sauce for the ultimate authentic Chicken Inasal experience!
How to Store and Reheat Chicken Inasal
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
To reheat:
- Oven method: Wrap in foil and bake at 350°F for 15-20 minutes.
- Grill method: Reheat over low heat while basting with annatto oil to keep it juicy.
Try This Authentic Chicken Inasal Recipe Today! 🍗🔥
Now that you know how to make the best chicken inasal at home, fire up your grill and enjoy this flavor-packed Filipino dish! For the whole experience, serve it with rice and dipping sauce.
Have you tried this recipe? Let us know in the comments! 👇
Chicken Inasal Recipe
Equipment
- Large bowl or freezer bag (for marinating)
- Grill (over hot coals)
- Food processor (optional for finely chopping onions and lemongrass)
- Thermometer (to check internal temperature of chicken)
- Aluminum foil (for reheating leftovers)
- Fine-mesh sieve (for straining the oil)
Ingredients
- Main Ingredients
- 2 lbs of chicken cut into serving pieces
- 1 cup of coconut vinegar
- ½ cup of lemon or calamansi juice
- ¼ cup of brown sugar
- 2 tablespoons of minced ginger
- 1 tablespoon of salt
- ¾ cup of lemongrass chopped
- 2 stalks of garlic minced
- Ground black pepper to taste
- Basting Sauce
- 3 tablespoons of annatto oil atsuete oil
- ½ cup of margarine softened
- 1 teaspoon of lemon or calamansi juice
- ¼ teaspoon of salt
- Annatto Oil
- ¼ cup of annatto seeds
- 2 garlic cloves pounded
- 1 bay leaf
- Additional Ingredients
- 1 cup of lemon soda or substitute with water
- 1 tablespoon of sugar if substituting with water
- 1 tablespoon of lemon juice if substituting with water
- ½ cup of palm vinegar
- 2 whole chickens quartered
- 1 ½ teaspoons of salt
- Black pepper to taste
Instructions
- Marinade Preparation
- Combine lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice.
- Stir and marinate chicken for 1 to 3 hours (or up to 1-2 days).
- Basting Sauce
- Mix margarine, annatto oil, salt, and lemon juice.
- Set aside.
- Grilling
- Grill chicken on hot coals, skin side down.
- Baste with the sauce until caramelised, cook for 30-40 minutes (internal temp: 160 F).
- Dipping Sauce
- Mix soy sauce, coconut vinegar, and calamansi juice.
- Resting and Serving
- Let chicken rest for 3 to 5 minutes.
- Serve with steamed rice and sinamak.
- Storing Leftovers
- Store in a tight-fitting lid container, refrigerate for 3 days or freeze for 2 months.
- Reheat in aluminum foil at 350 F for 15 to 20 minutes.
