JT Chicken Inasal Recipe: Grilled Filipino Chicken

JT Chicken Inasal is a beloved Filipino grilled chicken dish known for its vibrant orange color and tangy, savory flavor. Originating from Bacolod City in the Philippines, this version uses a marinade of calamansi, vinegar, and annatto oil, which gives the chicken its signature hue and keeps it moist during grilling. It’s a fantastic dish for home cooks because it’s straightforward, uses accessible ingredients, and delivers a restaurant-quality result that’s perfect for any barbecue or weeknight dinner.

Ingredients

1 whole chicken (about 3 lb / 1.4 kg), cut into serving pieces
1/2 cup (120 ml) calamansi juice (or 1/4 cup / 60 ml lemon juice + 1/4 cup / 60 ml lime juice)
1/2 cup (120 ml) cane vinegar (or white vinegar)
1/4 cup (60 ml) soy sauce
1 head garlic, peeled and minced (about 2 tablespoons)
2 stalks lemongrass, white parts only, bruised and chopped
1 tablespoon (15 g) brown sugar
1 teaspoon (5 g) ground black pepper
1 teaspoon (5 g) salt
1/2 cup (120 ml) annatto oil (see Tips for substitute)
For basting: 1/4 cup (60 ml) annatto oil mixed with 2 tablespoons (30 ml) calamansi juice

Instructions

In a large bowl, combine calamansi juice, vinegar, soy sauce, garlic, lemongrass, brown sugar, black pepper, and salt. Stir until the sugar and salt dissolve.
Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 3 hours, or up to overnight for deeper flavor.
While the chicken marinates, prepare the annatto oil. In a small saucepan, heat 1/2 cup (120 ml) of oil with 2 tablespoons of annatto seeds over low heat for 5 minutes, until the oil turns deep orange. Strain and discard the seeds. Let the oil cool.
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.
In a small bowl, mix the reserved marinade with 1/4 cup (60 ml) of annatto oil to create the basting sauce.
Place the chicken on the grill, skin-side down. Grill for 10-12 minutes, basting frequently with the annatto-oil marinade mixture.
Flip the chicken and continue grilling for another 10-12 minutes, basting often, until the juices run clear and the thickest part of the chicken reaches an internal temperature of 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum).
Remove the chicken from the grill and let it rest for 5 minutes before serving. Serve with steamed rice and a side of sinamak (vinegar dipping sauce) if desired.

Tips

Annatto oil substitute: If you can’t find annatto seeds, mix 1 tablespoon of paprika with 1/2 cup (120 ml) of oil and let it sit for 10 minutes. The color will be less vibrant, but the flavor will be similar.
Don’t skip the basting: Basting with the annatto oil keeps the chicken moist and adds a beautiful glaze. Be generous and frequent.
Marinating time: For the best flavor, marinate overnight. If you’re short on time, 3 hours is the minimum to get a good taste.
Grill temperature: Avoid cooking over too high heat, as the sugar in the marinade can burn. Medium-high heat is ideal for even cooking without charring.

Serving Suggestions

Serve JT Chicken Inasal hot off the grill with steamed jasmine rice, a side of pickled papaya (atchara), and a dipping sauce made of vinegar, chili, and garlic. For a complete meal, add a simple salad of sliced tomatoes and cucumbers. This dish is also great with garlic fried rice for breakfast.

Variations

Chicken Thighs: Use boneless, skinless chicken thighs for a quicker cooking time (about 8-10 minutes per side). Adjust the internal temperature to 165°F (74°C).
Spicy Inasal: Add 2-3 chopped bird’s eye chilies (siling labuyo) to the marinade for a spicy kick.
Oven-Baked: If you don’t have a grill, bake the chicken in a preheated oven at 425°F (220°C) for 25-30 minutes, basting halfway through, until the internal temperature reaches 165°F (74°C).

Storage and Reheating

Store leftover chicken 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 microwave, but the skin will lose its crispness. For best results, reheat on a grill or under a broiler for a few minutes per side.

Frequently Asked Questions

Can I use chicken breast instead of a whole chicken? Yes, you can use bone-in chicken breasts. They will take about the same time as dark meat, but be careful not to overcook them. Check the internal temperature at 165°F (74°C) to avoid dryness.

What is annatto oil and where can I find it? Annatto oil is made by steeping annatto seeds in oil, giving it a reddish-orange color and a slightly earthy flavor. It’s available in Asian grocery stores or online. You can also make it at home as described in the recipe.

Can I make this in advance? Yes, you can marinate the chicken up to 24 hours in advance. Grilled chicken is best served fresh, but leftovers are great cold or reheated.

Is it necessary to use calamansi juice? Calamansi is a citrus fruit that gives inasal its distinct tangy flavor. If unavailable, a mix of lemon and lime juice works well as a substitute, though the flavor will be slightly different.

Why is my chicken burning on the grill? The sugar in the marinade can cause burning if the heat is too high or if you don’t baste enough. Keep the heat at medium and baste frequently to prevent charring.

Can I use the leftover marinade as a sauce? Yes, but you must boil it first for at least 5 minutes to kill any bacteria from the raw chicken. Use it as a dipping sauce or pour it over the cooked chicken.

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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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