Chicken Inasal
Chicken Inasal is a popular Filipino grilled chicken dish originating from Bacolod. Chicken pieces are marinated in a mixture of vinegar, calamansi juice, ginger, garlic, and lemongrass, then grilled to perfection and basted with annatto oil.
An original recipe by Forkin
- Total time
- 2 hr 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 643 kcal
Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
marinade
- 4 pcschicken thigh, bone-in, skin-on
- 0.5 cupcane vinegar
- 0.25 cupcalamansi juice
- 1 pcsginger, peeled and grated
- 6 clovegarlic, minced
- 30 glemongrass, white part, crushed and chopped
- 2 tbspbrown sugar
- 2 tbspsoy sauce
- 1 tspblack pepper, freshly ground
- 1 tspsalt
annatto oil
- 2 tbspannatto seeds
- 0.5 cupvegetable oil
Equipment
fine-mesh sieve · grill · tongs · large bowl · small saucepan · basting brush
The method
Step by step
- 1
Prepare the marinade by combining the cane vinegar, calamansi juice, grated ginger, minced garlic, chopped lemongrass, brown sugar, soy sauce, black pepper, and salt in a large bowl.
About 5 min
Cook’s note: Ensure the lemongrass is well-crushed to release its aroma.
- 2
Add the chicken thighs to the marinade, ensuring each piece is fully coated.
About 2 min
Cook’s note: You can make small slits in the chicken to help the marinade penetrate deeper.
- 3
Cover the bowl and refrigerate the chicken to marinate for at least 2 hours, or preferably overnight, turning occasionally.
About 2 hr
Cook’s note: Longer marination time results in more flavorful chicken.
- 4
While the chicken marinates, prepare the annatto oil. Heat the vegetable oil in a small saucepan over low heat.
About 3 min
- 5
Add the annatto seeds to the warm oil and let them infuse for about 5-7 minutes, until the oil turns a vibrant orange-red color.
About 7 min
Cook’s note: Do not overheat the oil, as it can burn the seeds and create a bitter taste.
- 6
Remove the annatto seeds from the oil using a fine-mesh sieve or strainer and discard them.
About 1 min
Cook’s note: The annatto oil can be made ahead of time and stored in an airtight container.
- 7
Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
About 10 min
Cook’s note: If using a charcoal grill, ensure the coals are ash gray and hot.
- 8
Remove the chicken from the marinade, shaking off any excess. Reserve the marinade for basting.
About 1 min
- 9
Place the chicken on the preheated grill, skin-side down first.
- 10
Grill for 5-7 minutes per side, basting frequently with the reserved marinade and annatto oil, until the chicken is cooked through and has nice char marks.
About 20 min
Cook’s note: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- 11
Serve the Chicken Inasal hot, typically with steamed rice and a dipping sauce made from soy sauce, calamansi, and chili.
Per serving
Nutrition
- Calories
- 643.3kcal
- Protein
- 41.2g
- Carbs
- 16g
- Fat
- 45.7g
- Fibre
- 2.4g
- Sugar
- 7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Chicken Inasal in an airtight container in the refrigerator.
Reheat in a microwave or oven until warmed through.
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