Chicken Inasal is a gloriously smoky, tangy Filipino grilled chicken dish that’s completely irresistible thanks to its punchy marinade and sunset-orange annatto oil baste. Every bite bursts with lemongrass, zesty citrus, and that signature char only the grill can produce. If you’ve never tried Chicken Inasal, prepare to fall in love—this is comfort food with tropical soul!
Why You’ll Love This Recipe
- Authentic Flavor Bomb: All the vibrant, tangy, savory flavors that make Filipino Chicken Inasal so memorable are right here—straight from the streets of Bacolod, without the plane ticket.
- Super Juicy Chicken: The marinade and low-and-slow grilling deliver incredibly moist meat with crisp, golden skin every time.
- Easy to Make at Home: No specialty equipment or hard-to-find ingredients—just a handful of staples and a regular grill yield eye-popping results.
- Showstopper for Gatherings: Chicken Inasal’s festive color and aroma make it the centerpiece of any family dinner or backyard party!
Ingredients You’ll Need
Chicken Inasal comes together with a simple list of essentials, but there’s magic in how everything combines. Each ingredient brings its own punch—aromatics for brightness, a splash of soda for sugar and fizz, and annatto seeds for that signature golden hue.
- Chicken Marylands (whole leg + thigh quarters): This juicy, dark meat stands up perfectly to grilling and soaks up loads of flavor.
- Lemongrass stalks: The earthy, citrusy scent is the flavor backbone—use fresh if possible for maximum aroma.
- Ginger: Fresh ginger adds warmth and a subtle zing that’s uniquely Inasal.
- Garlic & onions: These create a bold, deep base for the marinade—don’t skimp!
- Lime juice (or calamansi if you have it): Gives a zippy, mouthwatering tang that makes the chicken so craveable.
- Coconut vinegar: Traditional Inasal tang—if unavailable, substitute with cane vinegar or white vinegar.
- Soy sauce: Savory depth and saltiness, pork-friendly or low-sodium both work.
- Sugar and salt: Balances the acidity, helps create crispy char on the grill.
- Sparkling lemon-lime soda (Lift or Sprite): Sounds quirky, tastes amazing—adds sweetness and helps tenderize the chicken.
- Black pepper: Just enough for gentle heat.
- Annatto seeds and oil: These give Chicken Inasal its sunset color and a whisper of earthiness. Don’t skip it!
Variations
One of the beauties of Chicken Inasal is just how flexible it is! You can easily tweak the marinade or swap out ingredients to fit your pantry or palate—don’t be afraid to make this Filipino classic your own.
- Chicken Cuts: Use boneless thighs, breasts, or even wings for picnic or party-friendly variations—just adjust grilling times as needed.
- Citrus Swap: Calamansi is traditional, but lemon, lime, or even orange juice brings plenty of zing if that’s what you have on hand.
- No Grill? No Worries: Chicken Inasal cooks up beautifully under a broiler or in a hot oven—still delivers big flavor and color.
- Make It Spicy: Add a minced Thai chili or a pinch of chili flakes to the marinade for an extra kick.
How to Make Chicken Inasal
Step 1: Make the Marinade & Marinate the Chicken
Start by blitzing your onions, lemongrass, ginger, and garlic in a food processor until they form a fine paste—this is your aromatic powerhouse. In a saucepan, heat the lemon-lime soda and dissolve the sugar and salt, then set aside to cool. Once cooled, whisk in vinegar, lime juice, and black pepper. Combine with the aromatic blend, pour over the chicken marylands, and let them soak up every bit of flavor for 1–3 hours. Pull the chicken from the fridge about 30 minutes before grilling for the juiciest results.
Step 2: Prepare the Annatto Oil
While the chicken marinates, gently heat the oil and annatto seeds together on low for 5–8 minutes, until the oil turns a stunning deep red. Strain out the seeds—this annatto oil is your secret weapon for that signature Chicken Inasal color and aroma. Don’t forget, the leftover oil in the pan is perfect for flavoring rice!
Step 3: Grill & Baste the Chicken
Fire up your grill to medium. Line it with two layers of foil and brush with a little oil. Shake off excess marinade and place chicken skin side down. Baste generously with annatto oil as it cooks—grill for about 45 minutes, turning halfway and continuing to baste until the chicken is caramelized and fully cooked. The aroma is half the magic of Chicken Inasal, so don’t rush!
Step 4: Make the Dipping Sauce
Quickly whisk together soy sauce, coconut vinegar, and more lime juice for a bright, punchy dipping sauce. This takes the flavor of the Chicken Inasal to the next level—absolutely essential for that classic Filipino flair.
Pro Tips for Making Chicken Inasal
- Lemongrass Prep: Smash the stalks before chopping to release maximum aroma and oils into your marinade.
- Grill Like a Pro: Medium heat (not high) is key—too hot and you’ll char the skin before the meat cooks through.
- Basting for Color: Keep brushing annatto oil every time you flip for that signature glossy, sunset-colored crust.
- Make-Ahead Marinade: Prepping the marinade 1–2 days ahead deepens flavor and lets you get dinner on the table faster!
How to Serve Chicken Inasal
Garnishes
Keep things vibrant and fresh by topping your Chicken Inasal with a scattering of chopped spring onions, extra grilled lemongrass, or even a wedge of lime or calamansi for that pop of color and brightness. Showering with a little chopped chili is a must if you love a bit of a heat kick!
Side Dishes
You can’t go wrong with a steaming bowl of garlic rice, especially if it’s colored golden with leftover annatto oil—pure bliss! For a full Filipino spread, add pickled papaya (atchara), a simple cucumber salad, or grilled corn brushed with extra annatto oil. And don’t forget, that tangy dipping sauce is non-negotiable!
Creative Ways to Present
For summer parties or picnics, serve Chicken Inasal on skewers with rice wrapped in banana leaves for an authentic touch! Or, slice it into strips and pile on top of salads, in sandwiches with slaw, or tucked into soft rolls for amazing sliders. The stunning annatto color guarantees a wow moment however you serve it.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Inasal keeps beautifully! Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually develop, making leftovers extra tasty for lunch the next day.
Freezing
You can freeze cooked Chicken Inasal pieces in a freezer-safe bag or container for up to 2 months. For best results, wrap the chicken tightly so it doesn’t dry out. Thaw overnight in the fridge before reheating.
Reheating
Reheat Chicken Inasal gently in the oven, covered, at 325°F (160°C) until warmed through, or in a hot skillet with a splash of water to keep it moist. Drizzle on any extra annatto oil you saved for fresh, fragrant color!
FAQs
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Can I make Chicken Inasal without a grill?
Absolutely! If you don’t have a grill, broil the marinated chicken pieces on a foil-lined baking tray, basting with annatto oil every few minutes. You’ll still get gorgeous color and delicious flavor—the oven’s high heat mimics the grill’s char beautifully.
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Is there a substitute for annatto seeds?
If you can’t find annatto seeds, use paprika (for color) mixed with a touch of turmeric. The flavor isn’t an exact match but it will still give your Chicken Inasal that beautiful golden hue and appetizing glaze.
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How long does the chicken need to marinate?
You’ll get delicious results with just a 1-hour marinade, but 3 hours gives you maximum flavor. If you need to prep ahead, make the marinade 1–2 days in advance and marinate the chicken for up to 8 hours for even deeper flavor.
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What’s the difference between Chicken Inasal and regular grilled chicken?
The unique marinade, zingy vinegar, and annatto oil basting are what make Chicken Inasal stand out! It’s tangier, more aromatic, and sports an irresistible orange-red glaze—plus, there’s always a zippy dipping sauce on the side.
Final Thoughts
If you’re craving smoky, zesty, utterly festive grilled chicken, Chicken Inasal belongs at the top of your must-make list. Gather your loved ones, fire up the grill, and let this Filipino classic dazzle your dinner table—trust me, everyone will want seconds!
Print
Chicken Inasal Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Filipino
- Diet: Gluten Free
Description
Chicken Inasal is a Filipino grilled chicken dish marinated in a flavorful blend of ingredients and served with a tangy dipping sauce. This recipe yields succulent and aromatic chicken with a vibrant red hue from annatto oil, perfect for a delicious meal with a taste of the Philippines.
Ingredients
For Annatto oil
- 1/2 cup/125ml/4flozs oil
- 2 tablespoons annatto seeds
Dipping sauce
- 3 tablespoons soy sauce
- 3 tablespoons coconut vinegar
- 1.5 tablespoons lime juice
Instructions
- Step 1 – Place the onions, lemon grass stalks, ginger, and garlic into a food processor and blend until fine. Heat the Lift or soda in a small saucepan and dissolve the sugar and salt into it. Cool and stir in the vinegar, lime juice, and black pepper. Mix with the lemongrass and onion mixture. Marinade the chicken marylands in this mixture for 1-3 hours. Make sure to take the chicken out of the fridge 30 minutes before you grill it (if you cook it straight from the fridge, add another 10-15 minutes to the grilling time).
- Step 2 – Make the annatto oil by gently heating up the oil and annatto seeds and cook gently on low heat for 5-8 minutes. The oil should be a dark red shade. Strain the seeds and keep aside. I also make some annatto rice with the oil leftover in the pot to serve with it.
- Step 3 – Heat a grill on medium heat (not high) and line with two layers of foil. Brush off the extra lemongrass and marinade and add some oil to the foil so that the chicken doesn’t stick to it. Grill the chicken skin side down first, basting in the annatto oil. Grilling the chicken will take about 45 minutes total. Halfway through, when the bottom of the chicken looks to be cooked, turn the chicken over and baste with annatto oil and grill on top. Baste 1-2 more times until the chicken is caramelized and cooked through.
Nutrition
- Serving Size: 1 serving
