Chicken Inasal Recipe with Garlic Rice

Chicken Inasal is a beloved Filipino grilled chicken dish from Bacolod City, marinated in a tangy blend of calamansi (or lime), vinegar, and annatto oil, then basted with the same oil while grilling. It’s known for its vibrant orange-red color, smoky char, and savory-sour flavor that pairs perfectly with garlic rice. This recipe delivers juicy, flavorful chicken with a beautiful char, just like the ones sold at roadside stalls in the Philippines.

Ingredients

1 whole chicken (about 3.5 lb / 1.6 kg), cut into serving pieces (or 8 chicken thighs/legs)
1 cup (240 ml) calamansi juice (or 3/4 cup lime juice + 1/4 cup lemon juice)
1/2 cup (120 ml) cane vinegar (or white vinegar)
1/4 cup (60 ml) soy sauce
2 tablespoons (30 g) brown sugar
1 head garlic, minced (about 2 tablespoons)
2 stalks lemongrass, bottom part only, smashed and chopped
1 tablespoon (15 g) grated ginger
1 teaspoon black pepper
1 teaspoon salt
For the annatto oil:
- 1/2 cup (120 ml) canola or vegetable oil
- 3 tablespoons annatto seeds (achiote)
For serving: garlic rice, calamansi or lime wedges, and soy sauce with vinegar dip

Instructions

Make the annatto oil: In a small saucepan, heat the oil over medium-low heat. Add the annatto seeds and cook for 3-5 minutes, stirring occasionally, until the oil turns deep orange. Do not let the seeds burn. Remove from heat, let cool, then strain and discard the seeds. Set aside.
In a large bowl, combine the calamansi juice, vinegar, soy sauce, brown sugar, garlic, lemongrass, ginger, black pepper, and salt. Whisk until the sugar dissolves.
Add the chicken pieces to the marinade, making sure they are fully coated. Cover and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor.
Preheat your grill to medium-high heat (about 375°F / 190°C). If using charcoal, wait until the coals are glowing and covered with white ash.
Remove the chicken from the marinade, letting excess drip off. Reserve the marinade for basting.
Grill the chicken skin-side down for 5-7 minutes, until the skin is golden and slightly charred. Flip and grill for another 5-7 minutes.
Continue grilling, turning every few minutes, and basting generously with the annatto oil (using a brush or a bundled lemongrass stalk) after each turn. Cook until the chicken is no longer pink near the bone and the juices run clear. The safe minimum internal temperature for poultry is 165°F (74°C), as per USDA FSIS, checked with a food thermometer in the thickest part of the meat.
Remove the chicken from the grill and let it rest for 5 minutes before serving.

Tips

Substitutions: If calamansi isn’t available, use a mix of lime and lemon juice. Cane vinegar can be replaced with white vinegar or apple cider vinegar. Annatto seeds can be substituted with paprika (use 1 tablespoon) mixed into the oil, though the color will be less vibrant.
Marinating time: Don’t marinate for more than 8 hours, as the acid can make the chicken mushy. For a quicker version, 30 minutes will still add flavor, but the full 2 hours is recommended.
Grilling on a stove: If you don’t have a grill, use a grill pan or a cast-iron skillet over high heat. You won’t get the smoky char, but it will still taste delicious.
Basting is key: The annatto oil keeps the chicken moist and adds the signature color. Don’t skip it, and baste often.

Serving Suggestions

Serve the chicken inasal hot off the grill with a generous portion of garlic rice (sinangag), a side of achara (pickled papaya) or fresh cucumber salad, and a dipping sauce made of soy sauce, vinegar, and a little calamansi juice. This is the classic Bacolod-style pairing.

Variations

Chicken Inasal with Coconut Milk: Add 1/2 cup (120 ml) coconut milk to the marinade for a richer, creamier flavor. This is a common variation in some regions.
Spicy Inasal: Add 2-3 chopped bird’s eye chilies (siling labuyo) to the marinade for a spicy kick.
Inasal Pork (Inihaw na Liempo): Use pork belly slices instead of chicken. Cook to a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest, per USDA FSIS guidelines.

Storage and Reheating

Refrigerate leftover chicken in an airtight container for up to 3-4 days. To reheat, place the chicken on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through to 165°F (74°C) for leftovers. You can also reheat in a microwave, but the skin will lose its crispness.

Frequently Asked Questions

Can I use chicken breast instead of thighs? Yes, but breast meat is leaner and can dry out on the grill. To prevent this, reduce grilling time and baste more frequently. Cook until the internal temperature reaches 165°F (74°C).

What is annatto oil and where can I find it? Annatto oil is oil infused with annatto seeds, which give a reddish-orange color and a mild, earthy flavor. You can find annatto seeds in Latin or Asian grocery stores, or online. If you can’t find them, use a pinch of paprika mixed with oil.

Can I bake the chicken instead of grilling? Yes, you can bake it in a 400°F (200°C) oven for 35-45 minutes, basting with annatto oil halfway through. For a charred effect, broil for the last 2-3 minutes.

Why is my chicken not getting charred? Your grill might not be hot enough, or the chicken is too wet. Pat the chicken dry with paper towels before grilling, and make sure the grill is preheated properly.

Can I freeze the marinated chicken? Yes, you can freeze the chicken in the marinade for up to 3 months. Thaw overnight in the refrigerator before grilling.

What is the best way to squeeze calamansi? Cut the calamansi in half and squeeze with your fingers, catching the seeds with your other hand. Or use a citrus reamer. The juice is quite tart, so adjust to taste.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).