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Chicken Inasal Recipe

Chicken Inasal Recipe

Chicken Inasal is a flavorful grilled chicken dish marinated in vinegar, calamansi, lime juice, garlic, ginger, and lemongrass, with a special basting sauce. It’s easy to prepare, juicy, and pairs perfectly with rice, making it a guaranteed crowd-pleaser.
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Prep Time 3 hours
Cook Time 40 minutes
Total Time 3 hours 40 minutes
Course Main Course
Cuisine Filipino Cuisine, Barbecue/Grilled Dishes
Servings 4 people
Calories 1500 kcal

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.

Video

Notes

Marinating time can be adjusted based on how much time you have.
Leftovers can be stored for up to 3 days in the refrigerator or up to 2 months in the freezer.
Grilling time may vary based on the size of the chicken pieces.

Nutrition Value (Approximate per serving)

Calories: ~250-350 calories per serving
Fat: 15-25g
Protein: 20-30g
Carbohydrates: 10-15g
Fiber: 1-2g
Sodium: 500-600mg

Chicken Inasal Recipe (FAQs)

Q: What makes Chicken Inasal different from other grilled chicken?

Chicken inasal is unique because of its tangy marinade, annatto oil basting sauce, and slow grilling process. Vinegar, calamansi, lemongrass, and garlic combine to create a flavor-packed, juicy, smoky, and slightly sweet dish.

Q: Can I use fresh calamansi instead of lemon juice?

Yes! Calamansi is the best option for an authentic taste. If you can’t find it, lemon or lime juice is a good substitute.

Q: What’s the best way to make chicken inasal juicy?

For extra juicy chicken inasal, marinate for at least 3 hours (overnight is even better). Basting regularly with annatto butter while grilling also keeps the meat moist.

Q: Can I cook chicken inasal without a grill?

Yes! You can bake it in an oven at 375°F (190°C) for 40-45 minutes, basting every 15 minutes. For a grilled effect, broil for the last 5 minutes.

Q: What can I serve with chicken inasal?

Traditionally, it’s served with steamed rice, atchara (pickled papaya), and sinamak (spiced vinegar). A cold glass of calamansi juice or iced tea pairs well, too!
 
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