Chicken Inasal Recipe: Filipino Grilled Chicken

Chicken inasal is a Filipino grilled chicken dish associated with Bacolod in the Western Visayas, marinated with calamansi, vinegar, garlic, ginger, and lemongrass, then basted with annatto oil. The citrusy, savory marinade and smoky grill give the chicken its distinctive flavor; regional and family versions vary in their seasoning and cut of chicken.

Ingredients

3 lb (1.36 kg) bone-in, skin-on chicken thighs and drumsticks, about 8 pieces
½ cup (120 ml) calamansi juice, freshly squeezed; substitute lime juice, which is a little less floral
¼ cup (60 ml) cane vinegar or rice vinegar
¼ cup (60 ml) soy sauce
¼ cup (60 ml) neutral oil, such as canola
2 tbsp (30 g) brown sugar
1 tbsp (15 g) finely grated fresh ginger
6 garlic cloves (about 18 g), finely grated or minced
2 stalks lemongrass (about 40 g), tender inner parts finely chopped or bruised
1 tsp (2 g) freshly ground black pepper
1 tsp (6 g) fine salt
2 tbsp (30 ml) annatto (achuete) oil, for basting; or make it as directed below
Steamed rice and spiced vinegar, for serving

Instructions

In a large bowl, whisk together the calamansi juice, vinegar, soy sauce, neutral oil, brown sugar, ginger, garlic, lemongrass, pepper, and salt until the sugar dissolves. Add the chicken and turn each piece to coat. Cover and refrigerate for 3 to 4 hours, turning once halfway through. Do not marinate longer than overnight, as the acidic juice can make the surface of the meat soft.
For homemade annatto oil, warm ¼ cup (60 ml) neutral oil with 1 tbsp (8 g) annatto seeds over low heat for 3 to 5 minutes, stirring, until the oil turns orange-red. Do not let the seeds burn. Strain into a heatproof bowl and discard the seeds. Measure out 2 tbsp (30 ml) for basting; refrigerate any extra in a covered container and use within a week.
Take the chicken out of the refrigerator about 20 minutes before grilling. Heat a gas or charcoal grill to medium, about 375–400°F (190–205°C), and oil the grates lightly. Remove the chicken from the marinade and let excess drip off; discard the used marinade because it has touched raw chicken. Keep the annatto oil separate for basting.
Place the chicken skin-side down over direct heat. Grill for 5 to 7 minutes, turning as needed to prevent flare-ups, until the skin is lightly browned. Move the pieces to a cooler part of the grill if they are browning too quickly. Close the lid and continue cooking over medium or indirect heat, turning every 5 to 7 minutes. Brush with annatto oil during the final 10 to 15 minutes, rather than continually basting from the start, to reduce scorching.
Check the thickest part of each piece with an instant-read food thermometer, avoiding the bone. USDA FSIS gives poultry a safe minimum internal temperature of 165°F (74°C); cook any pieces that have not reached it longer, checking again. Cooking time is usually 25 to 35 minutes total, but piece size and grill heat affect timing. Rest the chicken for 5 minutes before serving.

Tips

Use calamansi when available. Bottled calamansi juice is convenient; lime juice is an easy substitute. Lemon works too, but gives a different, less distinctly Filipino citrus note.
Keep the fire controlled. Sugar and skin fat can cause flare-ups. Move chicken to indirect heat if flames appear, and close the lid between turns.
Protect the basting oil. Do not put a brush that has touched raw chicken into the annatto oil. Use a clean brush and discard any oil that becomes contaminated.
For a grill-free option, roast on a foil-lined rack at 400°F (200°C), turning once, until the thickest pieces reach 165°F (74°C). The flavor will be less smoky, but the annatto oil still adds color.

Serving Suggestions

Serve the chicken hot with steamed white rice, which catches the savory juices, and a small bowl of spiced vinegar for dipping. A simple sawsawan can be made by combining ¼ cup (60 ml) cane vinegar with 1 minced shallot (about 25 g), 1 small chopped chili, and a pinch of salt. At the table, add sliced cucumber, tomato, or pickled vegetables for a fresh contrast. Traditionally, chicken inasal is often served with rice and a tangy dipping sauce; exact accompaniments vary.

Variations

Use bone-in chicken leg quarters instead of individual thighs and drumsticks; they take longer, so rely on the thermometer rather than the clock. Boneless thighs are quicker to grill and stay juicy, but check each piece early because they can reach temperature before the marinade darkens. For a punchier marinade, add 1 tbsp (15 ml) fish sauce and reduce the salt to ½ tsp (3 g). Annatto oil is traditional for its warm color and mild flavor; if you cannot find annatto seeds or oil, use plain neutral oil, understanding the chicken will lack its characteristic orange-red hue. Avoid adding extra sugar if your grill runs hot, since it can char before the chicken cooks through.

Storage and Reheating

Refrigerate cooked chicken within 2 hours of grilling, in a covered shallow container. It keeps for 3 to 4 days in the refrigerator at 40°F (4°C) or colder. For longer storage, freeze it in an airtight container for up to 3 months for best quality, then thaw overnight in the refrigerator. Reheat portions covered in a 325°F (165°C) oven with a spoonful of water or broth until the center reaches 165°F (74°C); a microwave also works, with pieces turned partway through. Do not leave cooked chicken at room temperature for more than 2 hours, or 1 hour when the air is above 90°F (32°C).

Frequently Asked Questions

What does chicken inasal taste like?
It is savory and tangy, with citrus, garlic, ginger, and lemongrass in the marinade. Grilling adds a smoky edge, while annatto oil gives the skin its familiar color without making it hot or spicy.

Can I marinate the chicken overnight?
Yes, but keep it refrigerated and limit the time to about 12 hours. The citrus and vinegar can soften the surface if left too long, so a 3- to 4-hour marinade is a good balance.

Can I make chicken inasal without a grill?
Yes. Roast the chicken on a rack at 400°F (200°C), turning once and brushing with annatto oil near the end. It will not have the same charcoal aroma, but the marinade and basting still provide the main flavors.

Is chicken inasal very spicy?
The chicken in this recipe is not spicy. Serve chopped chili in the vinegar dip so each person can adjust the heat.

Why use annatto oil?
Annatto oil gives inasal its characteristic reddish-gold color and a gentle, earthy note. It is not essential for cooking the chicken, so plain neutral oil can be used if needed.

Can I use the leftover marinade as a sauce?
Not as it is, because it has been in contact with raw poultry. The safest choice is to discard it. If you want extra sauce, set some marinade aside before adding the chicken and bring it to a full boil before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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