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Chicken Inasal with Rice Recipe

Bursting with smoky, zesty flavors, this Chicken Inasal with Rice brings the essence of Filipino street food right to your table. It's marinated to perfection and basted until juicy and golden.
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Course: Main Course
Cuisine: Filipino
Keyword: Chicken Inasal with Rice Recipe
Prep Time: 15 minutes
Cook Time: 50 minutes
Marinate Time: 2 hours
Total Time: 3 hours 5 minutes
Servings: 6
Calories: 480kcal

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.

Nutrition

Calories: 480kcal
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