Chicken inasal is a Filipino grilled chicken dish from Bacolod City, known for its bright orange-red color and tangy, savory flavor. The marinade combines calamansi (or lime), vinegar, lemongrass, ginger, and annatto oil, which gives the meat its signature hue. This guide walks you through making the marinade, marinating the chicken properly, and grilling it so the meat stays juicy and the skin gets charred and crisp.
What You’ll Need
- 2 lbs (900 g) bone-in chicken pieces (thighs and drumsticks work best)
- 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
- 2 stalks lemongrass, bottom 4 inches only, smashed and chopped
- 1 thumb-sized piece ginger (about 1 inch / 2.5 cm), peeled and minced
- 6 cloves garlic, minced
- 2 tablespoons (25 g) brown sugar
- 1 teaspoon black pepper
- 1 teaspoon salt (plus more for seasoning)
- 3 tablespoons (45 ml) annatto oil (or 2 tablespoons neutral oil + 1 teaspoon annatto seeds, heated until oil turns orange, then strained)
- Basting brush
- Large bowl or resealable bag
- Grill or grill pan
Step-by-Step
- Make the annatto oil (if using seeds): Heat 2 tablespoons (30 ml) neutral oil in a small pan over medium heat. Add 1 teaspoon annatto seeds and cook for 1–2 minutes until the oil turns deep orange. Strain and discard the seeds. Set aside to cool.
- Combine the marinade ingredients: In a large bowl, mix the calamansi juice, vinegar, soy sauce, lemongrass, ginger, garlic, brown sugar, black pepper, salt, and the annatto oil. Stir until the sugar and salt dissolve.
- Prepare the chicken: Pat the chicken pieces dry with paper towels. If using whole thighs or drumsticks, make two or three shallow slashes into the flesh (not through the bone) to help the marinade penetrate.
- Marinate the chicken: Place the chicken in the bowl with the marinade, turning each piece to coat completely. Cover the bowl with plastic wrap or transfer everything to a resealable bag. Refrigerate for at least 4 hours, but ideally 8–12 hours for deeper flavor. Do not marinate longer than 24 hours, as the acid will start to break down the meat’s texture.
- Remove chicken and reserve marinade: Take the chicken out of the marinade and let it sit at room temperature for 20–30 minutes while you preheat the grill. Pour the leftover marinade into a small saucepan and bring it to a rolling boil for 2 minutes. This boiled marinade will be used for basting.
- Preheat the grill: Heat a charcoal or gas grill to medium-high heat, about 375–400°F (190–205°C). If using a grill pan, heat it over medium-high on the stove.
- Grill the chicken: Place the chicken skin-side down on the grill. Cook for 6–8 minutes, then flip. Continue grilling, flipping every 4–5 minutes, and basting with the boiled marinade each time you flip. Cook until the internal temperature reaches 165°F (74°C) for poultry, checked with a food thermometer inserted into the thickest part of the meat without touching bone. This usually takes 20–30 minutes total.
- Rest and serve: Transfer the grilled chicken to a clean plate and let it rest for 5 minutes. Serve hot with steamed rice and a dipping sauce of vinegar, minced garlic, and chili (optional).
Common Mistakes
- Skipping the boil on the basting marinade: Using raw marinade to baste cooked chicken can transfer bacteria from the raw chicken. Always boil it first.
- Marinating too long: Leaving chicken in the acid-heavy marinade for more than 24 hours turns the meat mushy and stringy.
- Grilling over too-high heat: High heat burns the sugar in the marinade before the chicken cooks through. Medium-high is the sweet spot.
- Not patting the chicken dry: Excess marinade drips and causes flare-ups, leading to charred, bitter skin.
- Using only breast meat: Chicken breasts dry out quickly on the grill. Thighs and drumsticks stay moist.
Tips
- If you can’t find calamansi, use equal parts lime and lemon juice — it gets close to the same tartness.
- For extra smoky flavor, add a handful of soaked mesquite or hickory chips to the coals.
- Baste the chicken during the last 5 minutes of grilling only, so the sugar doesn’t burn.
- Let the chicken rest after grilling — this lets the juices redistribute, so the meat is more tender.
- Double the marinade and freeze half with the chicken for a quick future meal. Thaw in the refrigerator overnight before grilling.
Troubleshooting
- Chicken skin is burning but inside is raw: Move the chicken to a cooler part of the grill or lower the heat. Finish cooking covered, away from direct flame, until it reaches 165°F (74°C).
- Chicken tastes too sour: The marinade was too acid-heavy or marinated too long. Add a little more sugar to the marinade next time, or reduce marinating time to 4–6 hours.
- No annatto oil available: Use regular oil and add 1/2 teaspoon paprika to the marinade for color. The flavor will be slightly different but still good.
- Chicken is dry: This usually happens with breast meat or overcooking. Use thighs next time, or pull the chicken off the grill as soon as it hits 165°F (74°C).
- Marinade didn’t penetrate: The slashes were too shallow or the marinating time too short. Cut deeper slashes and marinate overnight.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but breast meat will cook faster and dry out more easily. Grill it for about 15–18 minutes, flipping once, and remove it at 165°F (74°C). Consider pounding the breast to an even thickness first.
What is annatto oil and where can I buy it? Annatto oil is oil infused with annatto seeds, which give a reddish-orange color and a mild, earthy flavor. It’s sold in Asian grocery stores or online. You can make it at home by heating oil with annatto seeds for a few minutes, then straining.
Can I bake the chicken instead of grilling? Yes. Bake at 425°F (220°C) for 30–35 minutes, basting twice with the boiled marinade. For a charred finish, broil for 2–3 minutes at the end.
How long should I marinate for the best flavor? At least 4 hours, but 8–12 hours is ideal. Beyond 24 hours, the acid will break down the meat’s texture and make it mealy.
Is the boiled marinade safe to use as a dipping sauce too? Yes, after boiling for 2 minutes, it’s safe. You can also add fresh minced garlic and chili to it for a spicier dip.
Can I freeze marinated chicken? Yes. Place the chicken and marinade in a freezer-safe bag, press out the air, and freeze for up to 3 months. Thaw in the refrigerator overnight before grilling.
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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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