A juicy and flavorful Filipino grilled chicken dish, Chicken Inasal is marinated in aromatic spices and citrus, then basted until golden and smoky—perfect for a hearty meal with rice. This iconic dish from the Visayas region delivers a distinct blend of savory, tangy, and slightly sweet flavors, all thanks to its vibrant marinade and rich basting sauce. Whether you cook it over a grill or in the oven, Chicken Inasal is a guaranteed crowd-pleaser.
Ingredient Breakdown
Every element in Chicken Inasal plays a purposeful role in building its bold taste. At the heart of the marinade is calamansi juice, a native citrus fruit that brings a sharp brightness and slightly floral tang. If calamansi is unavailable, lime or lemon juice makes a suitable substitute without compromising the intended acidity.
The use of cane vinegar adds depth and a clean tang, while brown sugar gently rounds out the acidity with a hint of molasses-like sweetness. Liquid seasoning, or soy sauce as a fallback, lends the umami backbone, while ground black pepper cuts through the richness with mild heat.
Crucial to the dish’s aroma are freshly pounded garlic, ginger, and lemongrass. These aromatics, once bruised and mashed, release essential oils that infuse the chicken deeply. A generous amount of annatto oil provides the signature reddish hue and subtle earthy note, complemented by salt to balance all the flavors.
The basting sauce mirrors this profile, enhanced with melted butter for a rich, velvety finish. As the chicken roasts or grills, this mixture seeps into the meat and crisps the skin to golden perfection.
Step-by-Step Preparation Guide
Creating Chicken Inasal at home is a gratifying process that results in restaurant-worthy flavor, right from your kitchen.
Begin by preparing the marinade. Using a mortar and pestle, combine lemongrass, garlic, ginger, and salt. Pound them until they release their fragrant oils and form a coarse, damp mixture. This ensures maximum flavor extraction from the aromatics.
In a separate bowl, whisk the pounded mixture with annatto oil, cane vinegar, calamansi juice, brown sugar, liquid seasoning, and black pepper. The resulting marinade should be vibrant, zesty, and aromatic—this is the base that gives Chicken Inasal its distinct identity.
Next, prepare your chicken. Use bone-in, skin-on thighs for the best flavor and moisture. Make shallow cuts into each thigh to help the marinade penetrate thoroughly. Place the chicken in a resealable bag or non-metal container, then pour the marinade over it. Massage the mixture into the meat and refrigerate it for at least 1 hour. For more robust flavor, let it rest overnight.
When you’re ready to cook, preheat the oven to 375°F (190°C). Arrange the marinated chicken on a wire rack over a lined baking tray. This allows air to circulate evenly, encouraging crisp skin. Roast the chicken for 45 to 50 minutes or until the internal temperature reaches 165°F (74°C).
While the chicken cooks, prepare the basting sauce by blending melted butter with annatto oil, calamansi juice, brown sugar, and a touch of salt. This glossy mixture brings an extra layer of richness and color.
At the 30-minute mark, begin basting the chicken every five minutes with this sauce. This technique helps build flavor in layers and contributes to a beautiful caramelized exterior. To finish, broil the chicken on high for 2–3 minutes, just enough to blister the skin slightly without burning.
Allow the chicken to rest for a few minutes before serving to let the juices redistribute. Serve it hot over a bed of rice, with a side of dipping sauce for added zing.
Recipe Tips & Frequently Asked Questions
How to get the deepest marinade flavor
Use fresh aromatics and pound them manually instead of blending. Marinate the chicken overnight, ideally 12–16 hours, for optimal absorption.
Why cutting slits into the meat matters
These slits help the marinade permeate deeper into the meat and allow for even cooking throughout.
Ideal chicken cuts for juicy texture
Bone-in, skin-on chicken thighs are best. They remain moist during roasting and develop a crispy, flavorful skin.
Tips for achieving a good char without burning
Use a broiler only at the end of cooking. Keep the rack a safe distance and watch closely, turning as needed for even charring.
Can you grill instead of bake? Here’s how
Absolutely. Grill over medium-high heat, turning and basting frequently. Use indirect heat to avoid burning and cook until the internal temperature hits 165°F.
Can I use chicken breast instead of thighs?
Yes, but breast meat is leaner and can dry out faster. Reduce cooking time slightly and marinate longer to help retain moisture.
How long can I marinate the chicken?
Minimum 1 hour, maximum 24 hours. Beyond that, the acids may start to break down the meat too much.
What if I don’t have annatto oil?
Use 1 teaspoon annatto powder mixed into vegetable oil or omit it for a less colorful but still flavorful dish.
Can this be cooked on a stovetop grill pan?
Yes. Preheat the pan well and cook on medium heat, turning and basting often to mimic the grill effect.
Is this dish spicy? Can I adjust the heat?
It’s not inherently spicy. Add chopped chili or hot sauce to the marinade if you want a kick.
What to Serve With This Recipe
Pairing Chicken Inasal with the right side dishes enhances its vibrant flavor. Garlic fried rice brings a savory depth that matches well with the tangy marinade, while steamed jasmine rice keeps the meal light and balanced. For a refreshing contrast, atchara, or pickled papaya, adds sweet-sour crunch that cleanses the palate between bites.
Complement the smoky profile with grilled vegetables such as eggplant, okra, or corn brushed with butter. A small bowl of soy-calamansi dipping sauce or chili-infused vinegar adds zing and allows guests to customize their bite. Finish the meal with calamansi iced tea, which echoes the citrus notes of the dish while cooling down the spice.
Bold, citrusy, and beautifully charred, Chicken Inasal captures the soul of Filipino cooking in every bite. Whether baked, grilled, or skewered, it’s a dish that offers comfort and festivity all in one plate. Serve it fresh off the grill with fragrant rice, a vibrant side, and your favorite dipping sauce for a meal that’s as memorable as it is delicious.
Ingredients
2 tablespoons calamansi juice (or substitute with lemon or lime juice)
1/4 cup cane vinegar
2 tablespoons salt
1/2 cup annatto oil (store-bought or homemade; alternatively use 1 teaspoon annatto powder)
1/4 cup brown sugar
2 tablespoons liquid seasoning (or soy sauce as a substitute)
8 garlic cloves, pounded
1 teaspoon ground black pepper
2 tablespoons ginger, crushed
1/4 cup lemongrass, bruised and finely chopped
6 chicken thighs (approx. 240g each), slits cut into the flesh for better flavor absorption
Basting Sauce
1/2 cup unsalted butter, melted
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 cup annatto oil
2 tablespoons calamansi juice
Instructions
Begin by crafting the marinade. Use a mortar and pestle to pound together the lemongrass, garlic, ginger, and salt until they form a coarse, aromatic paste and begin to release their natural oils.
Transfer the mixture to a bowl and stir in the annatto oil, cane vinegar, brown sugar, calamansi juice, liquid seasoning, and ground black pepper. Whisk until everything is thoroughly combined into a vibrant, fragrant marinade.
Place the chicken thighs in a large resealable plastic bag or non-metallic container. Pour in the marinade, making sure every piece is evenly coated. Seal and refrigerate for at least 1 hour, or preferably overnight for deeper flavor.
To cook, preheat your oven to 375°F (190°C). Arrange the marinated chicken pieces on a wire rack set over a baking sheet to allow even heat circulation. Bake for 45 to 50 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
While the chicken roasts, prepare the basting sauce. In a bowl, mix the melted butter with annatto oil, brown sugar, salt, and calamansi juice. Stir well until the mixture is smooth and well-blended.
At the 30-minute mark of baking, begin basting the chicken with the prepared sauce. Repeat the process every 5 minutes during the final 15 minutes of cooking, applying a generous layer each time for a flavorful, glossy finish.
For a charred and smoky touch, switch your oven to broil on high once the chicken is nearly done. Let the skin blister and slightly blacken, keeping a close watch to prevent burning.
Serve the Chicken Inasal hot, ideally over steamed rice, and enjoy the bold, zesty flavors of this Filipino classic.
Chicken Inasal with Rice Recipe
Ingredients
- 2 tablespoons calamansi juice or substitute with lemon or lime juice
- 1/4 cup cane vinegar
- 2 tablespoons salt
- 1/2 cup annatto oil store-bought or homemade; alternatively use 1 teaspoon annatto powder
- 1/4 cup brown sugar
- 2 tablespoons liquid seasoning or soy sauce as a substitute
- 8 garlic cloves pounded
- 1 teaspoon ground black pepper
- 2 tablespoons ginger crushed
- 1/4 cup lemongrass bruised and finely chopped
- 6 chicken thighs approx. 240g each, slits cut into the flesh for better flavor absorption
Basting Sauce
- 1/2 cup unsalted butter melted
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/2 cup annatto oil
- 2 tablespoons calamansi juice
Instructions
- Begin by crafting the marinade. Use a mortar and pestle to pound together the lemongrass, garlic, ginger, and salt until they form a coarse, aromatic paste and begin to release their natural oils.
- Transfer the mixture to a bowl and stir in the annatto oil, cane vinegar, brown sugar, calamansi juice, liquid seasoning, and ground black pepper. Whisk until everything is thoroughly combined into a vibrant, fragrant marinade.
- Place the chicken thighs in a large resealable plastic bag or non-metallic container. Pour in the marinade, making sure every piece is evenly coated. Seal and refrigerate for at least 1 hour, or preferably overnight for deeper flavor.
- To cook, preheat your oven to 375°F (190°C). Arrange the marinated chicken pieces on a wire rack set over a baking sheet to allow even heat circulation. Bake for 45 to 50 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- While the chicken roasts, prepare the basting sauce. In a bowl, mix the melted butter with annatto oil, brown sugar, salt, and calamansi juice. Stir well until the mixture is smooth and well-blended.
- At the 30-minute mark of baking, begin basting the chicken with the prepared sauce. Repeat the process every 5 minutes during the final 15 minutes of cooking, applying a generous layer each time for a flavorful, glossy finish.
- For a charred and smoky touch, switch your oven to broil on high once the chicken is nearly done. Let the skin blister and slightly blacken, keeping a close watch to prevent burning.
- Serve the Chicken Inasal hot, ideally over steamed rice, and enjoy the bold, zesty flavors of this Filipino classic.
