Filipino Chicken Inasal – A Grilled Favorite with Bold Flavors

There’s something truly special about the scent of smoky, charred chicken infused with tangy, citrusy, and aromatic flavors sizzling over a hot grill. This is Chicken Inasal – a beloved Filipino grilled dish that has won the hearts and taste buds of food lovers worldwide. Unlike your usual grilled chicken, Chicken Inasal boasts a unique combination of ingredients that create a bold, savory, and slightly tangy taste with a distinct aroma from lemongrass, calamansi, and annatto oil. The vibrant golden-orange hue and the juicy, tender meat make this dish stand out at any feast, barbecue, or family gathering. Whether you’re a fan of Filipino cuisine or a newcomer to its wonders, Chicken Inasal is a must-try that will leave you craving for more.

Why You Will Love This Recipe

This recipe brings the authentic flavors of Bacolod-style Chicken Inasal to your kitchen. Not only is it bursting with flavor, but it is also simple to make, requiring easily accessible ingredients. The marinade does all the magic, tenderizing the chicken while infusing it with an irresistible blend of aromatics. Unlike other grilled chicken recipes, Inasal has a distinct charred yet juicy texture that pairs perfectly with garlic rice and a side of dipping sauce. Once you take your first bite, the explosion of flavors will make you understand why this dish is a Filipino treasure. Whether you’re cooking for yourself, your family, or a gathering of friends, this Chicken Inasal recipe is guaranteed to impress.

Ingredients

For the Marinade:

• 4 bone-in, skin-on chicken leg quarters (or chicken thighs and drumsticks)
• 3 tablespoons calamansi juice (or substitute with lemon or lime juice)
• 3 tablespoons white vinegar
• 4 cloves garlic, minced
• 1 stalk lemongrass, finely chopped
• 1 thumb-sized piece of ginger, grated
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon turmeric powder (for added color)
• 3 tablespoons soy sauce

For the Basting Sauce:

• 1/4 cup melted butter or oil
• 2 tablespoons annatto oil (made by infusing annatto seeds in hot oil)
• 1 tablespoon calamansi juice
• 1/2 teaspoon salt
• 1/2 teaspoon sugar

For the Dipping Sauce:

• 3 tablespoons white vinegar
• 2 cloves garlic, minced
• 1 red chili, chopped (optional for heat)
• 1 teaspoon soy sauce
• 1 teaspoon brown sugar

Step-by-Step Instructions

Step-1 Prepare the Marinade
In a bowl, combine calamansi juice, vinegar, garlic, lemongrass, ginger, brown sugar, salt, pepper, turmeric powder, and soy sauce. Mix well.

Step-2 Marinate the Chicken
Place the chicken pieces in a large ziplock bag or bowl. Pour the marinade over the chicken and massage it thoroughly to ensure every part is coated. Cover and refrigerate for at least 4 hours, preferably overnight for deeper flavor.

Step-3 Prepare the Basting Sauce
In a small saucepan, combine melted butter or oil with annatto oil, calamansi juice, salt, and sugar. Stir well and keep warm.

Step-4 Grill the Chicken
Preheat your grill to medium heat. Place the marinated chicken skin-side down and cook for about 5-7 minutes per side, basting generously with the annatto oil mixture. Continue grilling and basting every few minutes until the chicken is fully cooked and has a beautifully charred exterior.

Step-5 Make the Dipping Sauce
Mix vinegar, minced garlic, chopped chili, soy sauce, and brown sugar in a small bowl. Adjust seasoning to taste.

Step-6 Serve and Enjoy
Transfer the grilled chicken to a plate and let it rest for a few minutes before serving. Pair with steamed garlic rice and dipping sauce.

Tips for the Best Chicken Inasal

• Use bone-in, skin-on chicken for the juiciest results.
• Marinate overnight to allow the flavors to fully penetrate the meat.
• Grill over charcoal for an authentic smoky flavor, but a stovetop grill pan works well too.
• Baste frequently while grilling to keep the chicken moist and enhance the color.
• If you can’t find calamansi, substitute with a mix of lemon and lime juice.
• Rest the chicken before serving to keep the juices intact.

Creative Variations

• Spicy Chicken Inasal: Add extra chili flakes or bird’s eye chili to the marinade for a spicy kick.
• Boneless Chicken Inasal: Use boneless chicken thighs for quicker cooking and easier eating.
• Oven-Baked Chicken Inasal: If you don’t have a grill, bake the marinated chicken at 375°F (190°C) for 30-35 minutes, basting occasionally.
• Vegetarian Inasal: Try marinating tofu or mushrooms in the same flavorful mixture and grilling them.

Serving Suggestions

• Serve with steamed garlic rice and a side of grilled vegetables.
• Garnish with grilled calamansi or lemon wedges for an extra citrusy zing.
• Pair with atchara (Filipino pickled papaya) to balance the flavors.
• A cold drink like calamansi juice or iced tea makes the perfect refreshing pairing.

Storage Tips

• Refrigeration: Store leftover Chicken Inasal in an airtight container in the fridge for up to 3 days.
• Freezing: Marinated raw chicken can be frozen for up to a month. Thaw before grilling.
• Reheating: Warm leftovers in an oven at 350°F (175°C) for 10-15 minutes, or microwave for a quick fix.

The Bottom Line:

Now that you have everything you need to create the perfect Filipino Chicken Inasal, it’s time to fire up your grill and experience this mouthwatering dish for yourself! The combination of tangy, savory, and smoky flavors makes it a favorite for all occasions. Whether you’re hosting a backyard barbecue, preparing a family dinner, or simply craving a delicious grilled meal, this Chicken Inasal recipe will not disappoint. Try it today, and let the bold flavors transport you straight to the heart of the Philippines!

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Also Read:

23 Irresistible Chicken Recipes for Dinner – Light, Healthy, and Delicious