Chicken Inasal Recipe: Grilled Filipino BBQ

Chicken Inasal is a beloved Filipino grilled chicken dish from Bacolod City, marinated in a tangy, sweet, and savory blend of calamansi, vinegar, soy sauce, and annatto oil, then grilled over hot coals. This recipe delivers that signature smoky, charred exterior and juicy, flavorful meat right in your own kitchen, using a simple grill or oven broiler. The key is the vibrant annatto oil, which gives the chicken its iconic orange-red color and rich, earthy flavor.

Ingredients

1 whole chicken (about 3 1/2 lb / 1.6 kg), cut into serving pieces
1/2 cup (120 ml) calamansi juice (or 1/4 cup lemon juice + 1/4 cup lime juice)
1/2 cup (120 ml) white vinegar
1/2 cup (120 ml) soy sauce
1/4 cup (50 g) brown sugar
6 cloves garlic, minced
1 tablespoon (15 g) grated fresh ginger
1 teaspoon black pepper
2 stalks lemongrass, white part only, smashed (optional)
1/4 cup (60 ml) annatto oil (see note)
1/4 cup (60 ml) melted butter or margarine, for basting

Note: Annatto oil is made by warming 1/4 cup oil with 2 tablespoons annatto seeds until the oil turns deep orange, then straining. If unavailable, substitute with 2 tablespoons paprika dissolved in 1/4 cup oil.

Instructions

Make the marinade: In a large bowl, combine calamansi juice, vinegar, soy sauce, brown sugar, garlic, ginger, black pepper, and lemongrass (if using). Stir until the sugar dissolves.
Marinate the chicken: Add the chicken pieces to the marinade, turning to coat well. Cover and refrigerate for at least 2 hours, or up to 4 hours for deeper flavor. Do not marinate longer than 4 hours, as the acid can make the meat mushy.
Prepare the basting oil: In a small bowl, mix the annatto oil and melted butter. Set aside.
Preheat the grill: Preheat a charcoal or gas grill to medium-high heat (about 375°F / 190°C). If using an oven broiler, place the rack about 6 inches from the heat source and preheat on high.
Grill the chicken: Remove chicken from marinade, letting excess drip off. Discard the marinade. Place chicken on the grill, skin side down. Grill for 5-7 minutes, until the skin is golden and slightly charred.
Flip and baste: Flip the chicken and brush generously with the annatto-butter mixture. Continue grilling for another 10-15 minutes, turning and basting every few minutes, until the chicken is cooked through. The internal temperature should reach 165°F (74°C) as measured by a food thermometer inserted into the thickest part of the meat, avoiding bone.
Rest and serve: Remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute.

Tips

Don’t skip the annatto oil: It’s essential for the characteristic color and flavor. If you can’t find annatto seeds, use achiote powder or paprika mixed with oil, but the taste will be slightly different.
Control the heat: If the chicken is browning too quickly, move it to a cooler part of the grill or reduce the heat. The sugar in the marinade can burn easily.
Use a thermometer: The only way to be sure the chicken is safe is to check the internal temperature. Insert the thermometer into the thickest part of the thigh, not touching bone.
Make it ahead: The chicken can be marinated for up to 4 hours, and the annatto oil can be made a day in advance and stored in the refrigerator.

Serving Suggestions

Serve Chicken Inasal hot off the grill with steamed jasmine rice, a side of garlic fried rice (sinangag), and a dipping sauce of soy sauce and calamansi with sliced chili. A fresh cucumber-tomato salad or pickled green papaya (atchara) also balance the rich, smoky flavor.

Variations

Oven-Baked: To bake, place marinated chicken in a baking dish and bake at 375°F (190°C) for 45-50 minutes, basting with annatto oil halfway through. Broil for the last 2-3 minutes to crisp the skin.
Spicy Inasal: Add 2-3 chopped bird’s eye chilies (siling labuyo) to the marinade for a spicy kick.
Pork Inasal: Substitute pork shoulder or pork chops for chicken, and cook to a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest.

Storage and Reheating

Refrigerate leftover chicken in an airtight container for up to 3 days. To reheat, place in a 350°F (175°C) oven for 10-15 minutes, or until heated through to 165°F (74°C). You can also reheat in a skillet over medium heat with a little oil. For longer storage, freeze the cooked chicken for up to 3 months; thaw overnight in the refrigerator before reheating.

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, grill breast pieces for a shorter time and baste generously. Always check the internal temperature.

What is annatto oil and where can I find it? Annatto oil is made by infusing oil with annatto seeds, which give it a red-orange color and a mild, earthy flavor. It’s available in Latin grocery stores or online. You can also make it at home by heating oil with the seeds for a few minutes.

Can I use a grill pan instead of an outdoor grill? Absolutely. Heat a grill pan over medium-high heat and cook the chicken in batches to avoid overcrowding. The result will be similar, though you won’t get the smoky charcoal flavor.

Why is my chicken burning on the outside but raw inside? This usually happens when the grill is too hot. Lower the heat and move the chicken to a cooler part of the grill. Also, make sure the chicken is at room temperature before grilling (but don’t leave it out for more than 30 minutes).

Can I skip the lemongrass? Yes, lemongrass adds a subtle citrus note, but the dish is still delicious without it. You can also use a strip of lemon zest as a substitute.

Is it necessary to rest the chicken after grilling? Yes, resting allows the juices to redistribute throughout the meat, making it more tender and flavorful. A 5-minute rest is sufficient.

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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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