Chicken Inasal is a beloved Filipino grilled chicken dish from Bacolod City, known for its vibrant orange-red color and tangy, savory-sweet flavor. The chicken is marinated in a mixture of calamansi (or lime), vinegar, annatto oil, and spices, then grilled over hot coals while being basted with more annatto oil. This recipe brings the smoky, juicy, and slightly charred goodness of street-side inasal to your home grill, delivering a truly memorable meal that’s perfect for any barbecue.
Ingredients
- 8 bone-in, skin-on chicken thighs (about 2.5 lbs / 1.1 kg)
- 1/2 cup (120 ml) calamansi juice (or 1/4 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
- 1/4 cup (50 g) brown sugar
- 6 cloves garlic, minced
- 2 stalks lemongrass, white parts only, smashed and chopped (about 2 tbsp)
- 1 tablespoon ginger, grated
- 1 teaspoon black pepper
- 1 teaspoon salt
- For the annatto oil:
- 1/2 cup (120 ml) vegetable oil
- 2 tablespoons annatto seeds (achiote)
- For basting: extra annatto oil (from above)
Instructions
- Make the annatto oil: In a small saucepan, heat the vegetable oil over medium-low heat. Add the annatto seeds and cook for 2-3 minutes, until the oil turns a deep orange-red. Do not let the seeds burn. Remove from heat and let cool completely. Strain the oil through a fine-mesh sieve, discarding the seeds. Set aside.
- Prepare the marinade: In a large bowl, combine the calamansi juice, vinegar, soy sauce, brown sugar, garlic, lemongrass, ginger, black pepper, and salt. Whisk until the sugar is dissolved.
- Marinate the chicken: Add the chicken thighs to the marinade, turning to coat each piece thoroughly. Cover the bowl and refrigerate for at least 4 hours, or up to 8 hours for deeper flavor.
- Preheat the grill: When ready to cook, preheat your grill to medium-high heat (about 375-400°F / 190-205°C). If using charcoal, arrange the coals for direct grilling.
- Grill the chicken: Remove the chicken from the marinade, letting any excess drip off. Reserve the marinade for basting if you wish (see tip). Place the chicken skin-side down on the grill grates. Cook for 5-7 minutes, until the skin is golden and has nice grill marks.
- Flip and baste: Flip the chicken and brush the cooked side with annatto oil. Continue grilling, turning and basting every 3-4 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) as measured by a food thermometer (USDA FSIS safe minimum for poultry). This should take about 15-18 minutes total.
- Rest and serve: Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes. Serve hot with rice and dipping sauce.
Tips
- Don’t skip the annatto oil: This is what gives inasal its signature color and flavor. If you can’t find annatto seeds, you can substitute with 1 tablespoon paprika mixed with 1/4 cup oil, but the color will be less vibrant.
- Marinating time: The longer you marinate, the more flavorful the chicken. However, do not exceed 8 hours, as the acid from the citrus and vinegar can start to break down the meat’s texture, making it mushy.
- Basting is key: Basting with annatto oil keeps the chicken moist and adds layers of flavor. If you use the reserved marinade for basting, boil it first for at least 5 minutes to kill any bacteria from the raw chicken.
- Grill temperature: If the chicken is browning too quickly, move it to a cooler part of the grill or lower the heat. The sugar in the marinade can burn easily, so keep an eye on it.
Serving Suggestions
Serve chicken inasal hot off the grill with steamed jasmine rice or garlic fried rice. A side of pickled green papaya (atchara) or a simple cucumber salad cuts through the richness perfectly. For dipping, mix 1/4 cup vinegar with 1 minced bird’s eye chili and a pinch of salt. This is a complete meal that’s sure to satisfy.
Variations
- Spicy Inasal: Add 2-3 chopped bird’s eye chilies (siling labuyo) to the marinade for a spicy kick.
- Oven-Baked Inasal: If you don’t have a grill, bake the chicken on a wire rack over a baking sheet at 425°F (220°C) for 25-30 minutes, basting with annatto oil halfway through. Broil for the last 2 minutes to get charred edges.
- Chicken Inasal Skewers: Cut the chicken into bite-sized pieces and thread onto skewers before grilling. Reduce grilling time to about 10-12 minutes.
Storage and Reheating
Store leftover chicken inasl in an airtight container in the refrigerator 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. You can also reheat in a skillet over medium heat, turning occasionally, until hot. The microwave works, but the skin will lose its crispness.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, you can, but thighs are preferred because they stay juicy and flavorful during grilling. If using breasts, reduce grilling time to about 10-12 minutes and watch carefully to avoid drying out.
What is calamansi and where can I find it? Calamansi is a small, sour citrus fruit common in the Philippines. It’s available in Asian grocery stores or online. If you can’t find it, a 50/50 mix of lime and lemon juice is a good substitute.
Can I make this ahead of time? Yes, you can marinate the chicken up to 8 hours in advance. You can also grill the chicken fully, then refrigerate and reheat later. It’s best to grill fresh for optimal texture.
Why is my chicken burning on the outside but raw inside? This usually happens when the grill is too hot. Lower the heat to medium and move the chicken to a cooler zone. Also, ensure you’re flipping and basting regularly to promote even cooking.
Is it necessary to use annatto seeds? Annatto seeds give the dish its characteristic color and a subtle earthy flavor. If you skip them, you’ll still have tasty grilled chicken, but it won’t be authentic inasal.
Can I use the leftover marinade as a sauce? Yes, but you must boil it for at least 5 minutes to make it safe, as it has been in contact with raw chicken. After boiling, you can reduce it slightly to thicken and serve as a sauce.
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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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