Grilled Chicken Inasal: Filipino BBQ Recipe

Grilled chicken inasal is a beloved Filipino street food from Bacolod City, known for its vibrant orange-red color and tangy, savory, slightly sweet flavor. The chicken is marinated in a blend of calamansi (or lemon), vinegar, soy sauce, and annatto oil, then grilled over hot coals for a smoky, caramelized char. This recipe delivers that authentic inasal experience at home, using accessible ingredients and clear steps for juicy, flavorful results every time.

Ingredients

4 bone-in, skin-on chicken leg quarters (about 2.5 lbs / 1.1 kg total)
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 (or cane vinegar)
1/4 cup (60 ml) soy sauce
1 tablespoon (15 g) brown sugar
6 cloves garlic, minced
1 tablespoon (15 g) grated ginger
1 teaspoon (5 g) black pepper
1/2 cup (120 ml) annatto oil (see note) or vegetable oil
2 tablespoons (30 g) annatto seeds (achiote) for oil (if making your own)
Salt, to taste
For basting: 1/4 cup (60 ml) annatto oil or melted butter

Instructions

Make the annatto oil (if using seeds): In a small saucepan, heat 1/2 cup (120 ml) vegetable oil over low heat. Add annatto seeds and cook for 3–5 minutes until the oil turns deep orange. Do not let it smoke. Strain and discard seeds. Cool completely.
Prepare the marinade: In a large bowl, whisk together calamansi juice, vinegar, soy sauce, brown sugar, garlic, ginger, black pepper, and 1/4 cup (60 ml) of the annatto oil (or plain oil). Reserve 1/4 cup (60 ml) of this marinade separately for basting; keep it in the refrigerator.
Marinate the chicken: Place chicken in a large resealable bag or shallow dish. Pour the marinade over, turning to coat. Cover and refrigerate for at least 4 hours, or up to 24 hours for deeper flavor.
Preheat the grill: When ready to cook, preheat a charcoal or gas grill to medium-high heat (about 375°F / 190°C). For charcoal, set up for two-zone cooking: coals on one side, leaving the other side cooler.
Grill the chicken: Remove chicken from marinade, letting excess drip off. Pat dry with paper towels (this helps browning). Season lightly with salt.
Place chicken skin-side down over direct heat. Grill for 5–6 minutes, until the skin is golden and crispy. Flip and cook for another 5–6 minutes.
Move to indirect heat: Move chicken to the cooler side of the grill (or reduce gas to medium). Cover and cook for 10–15 minutes more, turning occasionally, until the internal temperature reaches 165°F (74°C) (USDA FSIS safe minimum for poultry).
Baste and finish: During the last 5 minutes, brush the chicken with the reserved basting marinade or melted butter. Flip and baste the other side. Cook for 1–2 minutes more to set the glaze.
Rest and serve: Remove from grill and let rest for 5 minutes. Serve hot with rice and dipping sauce.

Tips

Don’t skip the annatto oil: It gives inasal its signature color and subtle earthy flavor. If you can’t find annatto seeds, use a pinch of paprika in the marinade for color, though the flavor will be slightly different.
Use bone-in, skin-on chicken: The skin protects the meat from drying out and the bone adds flavor. Boneless thighs will work but cook faster—check temperature at 12–15 minutes.
Pat dry before grilling: Excess marinade causes steaming, not charring. Dry the surface for that desirable caramelized crust.
Don’t baste too early: Basting with the marinade (which contains sugar) too soon can cause burning. Wait until the last 5 minutes.

Serving Suggestions

Serve grilled chicken inasal with steamed jasmine rice or garlic fried rice, and a side of sinamak (vinegar with chili and garlic) or a simple dipping sauce of soy sauce, calamansi, and chopped chili. Add grilled vegetables like eggplant or okra for a complete meal. A cold glass of calamansi juice or iced tea complements the smoky flavors.

Variations

Chicken thighs vs. quarters: Use boneless, skinless thighs for a quicker cook (about 8–10 minutes total). Adjust grilling time and check temperature.
Spicy inasal: Add 2–3 chopped bird’s eye chilies (siling labuyo) to the marinade for heat.
Oven-baked version: If you don’t have a grill, broil the chicken in the oven on a rack set 6 inches from the heat source. Broil each side for 8–10 minutes, then finish at 375°F (190°C) until cooked through.
Use lime instead of calamansi: If calamansi is unavailable, use equal parts lime and lemon juice. The flavor will be a bit more tart, but still delicious.

Storage and Reheating

Refrigerate leftover inasal in an airtight container within 2 hours of cooking. It will keep for 3–4 days. To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 10–12 minutes, or until heated through (165°F / 74°C). You can also reheat in a skillet over medium heat with a splash of water, covering to steam. Avoid microwaving, as it makes the skin soggy.

Frequently Asked Questions

Can I use chicken breast instead of thighs? Yes, but breast meat is leaner and dries out faster. Marinate for only 2–3 hours, and grill over medium heat, pulling at 160°F (71°C) and resting to reach 165°F (74°C).

What is annatto oil, and can I skip it? Annatto oil is made by infusing oil with annatto seeds, giving a red-orange color and mild, earthy flavor. It’s essential for authentic inasal, but if you can’t find it, use regular oil and add a pinch of paprika for color. The flavor will be less complex.

How long should I marinate the chicken? At least 4 hours is recommended for the flavors to penetrate. Overnight (up to 24 hours) is even better. Marinating longer than 24 hours may make the chicken mushy due to the acid.

Can I grill inasal on a gas grill? Absolutely. Preheat your gas grill to medium-high, then after searing, turn one burner off and place the chicken over the unlit side for indirect cooking. This prevents burning.

Why is my chicken skin burning? Likely the sugar in the marinade is caramelizing too quickly over direct high heat. Move the chicken to indirect heat sooner, and baste only at the end. Also, pat the chicken dry before grilling.

Is it safe to use the leftover marinade for basting? Yes, but only if you reserved some before adding raw chicken. If you’ve already used it, boil it for at least 1 minute before using as a glaze, or make a fresh batch.

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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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