Chicken Inasal Recipe (Dom's Style)

Chicken Inasal is a beloved Filipino grilled chicken dish from Bacolod City, known for its vibrant orange-red color and tangy, savory flavor. It gets its signature taste from a marinade of calamansi (or lemon), vinegar, and annatto oil, which also gives the chicken its appetizing hue. This recipe recreates the classic “Dom’s” house style, delivering juicy, smoky chicken that’s perfect for a weekend cookout.

Ingredients

1 whole chicken (about 3-4 lbs / 1.4-1.8 kg), cut into serving pieces
1 cup (240 ml) cane vinegar (or white vinegar)
1/2 cup (120 ml) calamansi juice (or lemon juice)
1/4 cup (60 ml) soy sauce
1 head garlic, peeled and minced (about 10 cloves)
2 stalks lemongrass, bottom 4 inches bruised and chopped
1 tablespoon (15 g) brown sugar
1 teaspoon (2 g) ground black pepper
1 teaspoon (5 g) salt
1/4 cup (60 ml) annatto oil (see note)
For basting: 1/2 cup (120 ml) annatto oil mixed with 2 tablespoons (30 ml) of the marinade

Note: Annatto oil is made by warming 1/4 cup (60 ml) neutral oil with 2 tablespoons annatto seeds until the oil turns deep orange, then straining. If unavailable, mix 1 tablespoon paprika with 1/4 cup (60 ml) oil.

Instructions

In a large bowl, combine vinegar, calamansi juice, soy sauce, garlic, lemongrass, brown sugar, pepper, and salt. Whisk until the sugar dissolves.
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 more flavor.
While the chicken marinates, prepare the annatto oil (if making from scratch) and set aside.
Remove the chicken from the marinade, letting excess drip off. Reserve the marinade for basting (do not use the marinade that touched raw chicken without boiling it first).
Preheat a grill to medium-high heat (about 375°F / 190°C). If using charcoal, wait until the coals are glowing and covered with white ash.
Brush the grill grates with oil to prevent sticking. Place the chicken skin-side down on the grill.
Grill for 10-12 minutes, then turn and brush generously with the basting mixture. Continue grilling, turning every 5-7 minutes and basting each time, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C) as measured by a food thermometer, the USDA FSIS safe minimum for poultry.
Total grilling time is typically 25-30 minutes, depending on the size of the pieces.
Once cooked, remove from the grill and let rest for 5 minutes before serving.

Tips

Don’t over-marinate: The acid in the vinegar and citrus can make the chicken mushy if left for more than 4 hours. Stick to the recommended time.
Basting is key: The annatto oil keeps the meat moist and builds that characteristic glossy, orange crust. Be generous with each baste.
Use a thermometer: Chicken can look done on the outside while still raw near the bone. Always check the thickest part of the thigh for 165°F (74°C).
Substitutions: If you can’t find calamansi, use equal parts lemon and lime juice. Cane vinegar can be swapped with apple cider vinegar for a slightly fruitier tang.

Serving Suggestions

Serve Chicken Inasal hot off the grill with steamed jasmine rice, garlic rice, or the classic Filipino favorite, chicken inasal with sinangag (garlic fried rice). Add a side of pickled papaya (atchara) or fresh cucumber slices to cut through the richness. A dipping sauce of soy sauce, calamansi, and chopped bird’s eye chili is essential for an authentic experience.

Variations

Oven-Baked Inasal: If you don’t have a grill, bake the chicken in a preheated 400°F (200°C) oven on a wire rack over a baking sheet for 30-35 minutes, basting twice with the annatto oil mixture, until the internal temperature reaches 165°F (74°C).
Spicier Version: Add 2-3 chopped bird’s eye chilies (siling labuyo) to the marinade for a fiery kick.
Pork Inasal: Use pork belly or pork chops instead of chicken. For pork, the safe minimum internal temperature is 145°F (63°C) with a 3-minute rest, per USDA FSIS guidelines.

Storage and Reheating

Refrigerate any leftovers in an airtight container within 2 hours of cooking. They will keep 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 with a little oil. Microwaving is possible but will make the skin soggy. For best results, reheat to an internal temperature of 165°F (74°C) for leftovers.

Frequently Asked Questions

Can I use boneless, skinless chicken thighs? Yes, boneless thighs work well, but reduce the grilling time to about 15-20 minutes, and always check for 165°F (74°C).

What if I don’t have annatto seeds? You can substitute with paprika mixed into the oil, but the color will be less vibrant and the flavor slightly different. Alternatively, you can skip the annatto oil and just use neutral oil for basting, though you’ll lose the signature orange hue.

Can I make the marinade ahead of time? Absolutely. The marinade (without the chicken) can be made up to 2 days in advance and stored in the refrigerator. Add the chicken when you’re ready to marinate.

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 part of the grill if needed. Basting with oil can also cause flare-ups, so keep a spray bottle of water handy.

Is it safe to use the leftover marinade as a sauce? No, the marinade that has been in contact with raw chicken must be boiled for at least 2 minutes before using as a dipping sauce. It’s safer to set aside a portion of the marinade before adding the chicken, or make a fresh dipping sauce.

Can I cook this in a pan instead of a grill? Yes, use a cast-iron skillet over medium-high heat. Cook the chicken in batches, turning and basting frequently, until cooked through. You may need to add a little oil to the pan.

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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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Chicken Inasal Recipe (Dom’s Style)