Filipino Chicken Inasal – A Grilled Favorite with Bold Flavors

When it comes to grilled dishes that pack a punch of flavor, Filipino Chicken Inasal is a standout favorite. This dish, originating from the Visayan region of the Philippines, has gained widespread popularity for its incredible marinade and smoky, charred perfection. Unlike your typical grilled chicken, Inasal boasts a vibrant, golden hue thanks to annatto oil, along with a deeply satisfying blend of tangy, savory, and slightly sweet flavors. The first bite delivers a burst of umami goodness, followed by a citrusy kick that keeps you coming back for more. Whether you’re hosting a backyard barbecue or simply craving a taste of Filipino comfort food, this recipe promises to be a showstopper.

Why You Will Love This Recipe

Chicken Inasal isn’t just another grilled chicken dish—it’s an explosion of flavors in every bite. The marinade, rich in calamansi, vinegar, garlic, and lemongrass, ensures the chicken is juicy and packed with bold, aromatic goodness. Meanwhile, the basting sauce made with annatto-infused oil gives it that signature golden color and a deliciously smoky finish. The best part? It’s surprisingly easy to make, and you can cook it over charcoal for an authentic smoky taste or on a stovetop grill if you prefer convenience. This dish is perfect for home cooks looking to impress their family or for party hosts aiming to serve something unique yet incredibly satisfying.

Ingredients

For the marinade:

• 2 lbs (about 1 kg) chicken leg quarters or thighs, bone-in and skin-on
• 5 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated
• 3 stalks lemongrass, white parts finely chopped
• 1/3 cup calamansi juice (or substitute with a mix of lime and lemon juice)
• 1/4 cup cane vinegar (or apple cider vinegar)
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1 teaspoon ground black pepper

For the annatto oil basting sauce:

• 1/3 cup annatto (achuete) seeds
• 1/2 cup vegetable oil or lard
• 2 tablespoons butter (optional, for extra richness)
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon calamansi juice
• 1/2 teaspoon salt

For serving:

• Steamed rice
• Chicken oil (reserved annatto oil)
• Toyo-mansi dipping sauce (soy sauce and calamansi mix)
• Sliced red chilies (optional)

Step-by-Step Instructions

Step-1 Prepare the Marinade:

• In a large bowl, mix the minced garlic, grated ginger, chopped lemongrass, calamansi juice, vinegar, soy sauce, brown sugar, salt, and pepper.Add the chicken leg quarters and massage the marinade into the meat. Make sure each piece is well-coated.Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to let the flavors fully absorb.

Step-2 Make the Annatto Oil Basting Sauce:

• Heat the vegetable oil in a small pan over low heat.Add the annatto seeds and let them steep until the oil turns a vibrant orange-red color (about 3-5 minutes). Strain the oil to remove the seeds.Return the infused oil to the pan and add minced garlic, butter, soy sauce, calamansi juice, and salt. Stir well and cook for another 2 minutes. Remove from heat.

Step-3 Grill the Chicken:

• Preheat your grill to medium heat. If using charcoal, let the coals turn white-hot for even cooking.Remove the chicken from the marinade and let excess liquid drip off.Place the chicken on the grill and cook for about 6-8 minutes per side, basting frequently with the annatto oil mixture for color and flavor.Continue grilling until the chicken is fully cooked (internal temperature of 165°F or 75°C) and has a slightly charred, golden appearance.

Step-4 Serve and Enjoy:

• Transfer the grilled chicken to a plate and let it rest for a few minutes.Serve with steaming hot rice and extra annatto oil drizzled on top.Offer a side of toyomansi dipping sauce and sliced chilies for an extra punch of flavor.

Tips for the Best Chicken Inasal

• Marinate Longer for Maximum Flavor: Let the chicken marinate overnight for the best taste.
• Use Charcoal for Authentic Smokiness: If possible, grilling over charcoal enhances the flavor and gives the dish its signature aroma.
• Baste Frequently: Regularly brushing the chicken with annatto oil while grilling keeps it moist and enhances its rich color.
• Don’t Skip the Lemongrass: It adds a distinct citrusy fragrance that makes Inasal stand out from other grilled chicken recipes.

Creative Variations

• Boneless Inasal: Use boneless chicken thighs for easier eating, perfect for sandwiches or wraps.
• Spicy Inasal: Add chopped red chilies or a dash of chili powder to the marinade for extra heat.
• Inasal Skewers: Cut the chicken into chunks and skewer them for a fun, party-friendly version.
• Air Fryer Inasal: If you don’t have a grill, cook marinated chicken in an air fryer at 375°F (190°C) for 20-25 minutes, flipping halfway and basting with annatto oil.

The Bottom Line:

Filipino Chicken Inasal is a must-try dish that captures the heart of Filipino grilling culture. With its bold, tangy, smoky flavors and irresistible golden glow, it’s the perfect recipe to elevate your next cookout or family meal. Whether you grill it over charcoal for authenticity or opt for an easy stovetop version, the result is guaranteed to be delicious. So fire up that grill, gather your ingredients, and get ready to enjoy a dish that’s bursting with flavor and Filipino pride!

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