Filipino
Chicken Inasal
Chicken inasal is a smoky, tangy grilled chicken from the Visayas, marinated with calamansi, vinegar, garlic, ginger, and lemongrass. It is basted with annatto chicken oil until deeply golden and served with rice and a bright dipping sauce.
Watch it madeFoodNatics · 6:42
Ingredients
- Chicken leg quarters2 pieces, about 700g total
- Calamansi juice1/4 cup
- Cane vinegar2 tbsp
- Garlic, minced5 cloves
- Fresh ginger, grated1 tbsp
- Lemongrass, white part bruised and minced2 stalks
- Brown sugar1 tbsp
- Salt1 1/2 tsp
- Ground black pepper1/2 tsp
- Chicken fat or neutral oil1/4 cup
- Annatto seeds1 tbsp
- Butter or margarine1 tbsp
- Steamed rice, for serving2 cups
- Soy sauce, calamansi, and chopped chilies, for dippingas needed
Method
- Make shallow slashes in the thickest parts of the chicken so the marinade can penetrate.
- In a bowl, mix the calamansi juice, cane vinegar, garlic, ginger, lemongrass, brown sugar, salt, and black pepper.
- Add the chicken and rub the marinade well into the meat, especially under the skin and into the slashes.
- Cover and marinate in the refrigerator for at least 4 hours, preferably overnight, turning once or twice.
- To make the basting oil, warm the chicken fat or oil in a small pan over low heat, add the annatto seeds, and heat gently until the oil turns deep orange-red.
- Strain out the annatto seeds, then stir the butter or margarine into the warm annatto oil.
- Prepare a charcoal grill for medium heat and lightly oil the grates.
- Remove the chicken from the marinade and let excess marinade drip off; discard the used marinade.
- Grill the chicken skin-side down first, turning often and basting with annatto oil, until the skin is golden, smoky, and lightly charred in spots.
- Continue grilling and basting until the thickest part reaches 74°C or 165°F and the juices run clear, about 25 to 30 minutes total.
- Rest the chicken for 5 minutes before serving.
- Serve hot with steamed rice, extra annatto chicken oil if desired, and a dipping sauce of soy sauce, calamansi, and chopped chilies.
Common questions
Can I substitute calamansi juice in Chicken Inasal if I can’t find it?
Yes. Use equal parts lime juice and orange juice, or all lime juice with a pinch of sugar. The goal is a bright, tart marinade; avoid lemon-only if possible because it tastes sharper and less floral.
How long should I marinate Chicken Inasal for the best flavor?
Marinate at least 4 hours, but overnight is best for deeper seasoning. Don’t go much beyond 24 hours, since the acid can make the chicken texture soft and a bit mushy, especially around the edges.
What are the most common mistakes when grilling Chicken Inasal?
The biggest mistakes are grilling over heat that’s too high, not basting often, and using the used marinade as a sauce. Keep the grill medium, turn frequently, and only baste with the clean annatto-butter oil.
How should I store leftover Chicken Inasal?
Cool it quickly, then refrigerate in an airtight container for up to 4 days. Reheat gently in a covered pan, oven, or air fryer so the meat stays juicy. You can also freeze cooked chicken for up to 2 months.
What’s the best way to serve Chicken Inasal?
Serve it hot with steamed rice and a dipping sauce of soy sauce, calamansi, and chopped chilies. A little extra annatto butter brushed on top before serving adds aroma and keeps the chicken glossy and rich.