Authentic Chicken Inasal Recipe – A Flavorful Filipino Grilled Chicken Dish

Chicken Inasal is a beloved Filipino dish that originated in Bacolod, a city known for its rich food culture. This grilled chicken recipe is a staple in Filipino cuisine, bringing together a unique blend of citrus, garlic, and spices that create an incredibly flavorful experience. For many Filipinos, chicken inasal is more than just a meal; it’s a taste of home, family gatherings, and the joy of sharing delicious food. This authentic recipe will walk you through each step to create that same special experience.

Why You’ll Love This Recipe

Chicken inasal offers a taste that’s distinct from other grilled chicken dishes. The combination of calamansi (Filipino lime), lemongrass, garlic, and vinegar gives it a vibrant, savory, and slightly tangy flavor that sets it apart. The marinade tenderizes the chicken, while the basting sauce brings out the deep, smoky flavors during grilling. Best of all, this recipe is easy to prepare and requires only a handful of ingredients, making it perfect for home cooks looking to try a taste of Filipino cuisine.

Recipe Overview

Name of the Dish

Authentic Chicken Inasal

Description

This grilled chicken inasal recipe features juicy chicken marinated in a mix of calamansi, vinegar, garlic, lemongrass, and a hint of annatto oil for vibrant color. Grilled to perfection, it’s a delicious and aromatic dish that’s perfect for any occasion.

Ingredients

• 4 boneless chicken thighs or legs
• 1/2 cup calamansi juice (or substitute with a mix of lemon and lime juice)
• 1/4 cup cane vinegar (or white vinegar)
• 4 cloves garlic, minced
• 2 tablespoons ginger, grated
• 2 stalks lemongrass, bruised and chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup annatto oil (see substitution below)

Ingredient Substitutions

If calamansi is not available, substitute with equal parts lemon and lime juice to get a similar tangy flavor. Annatto oil, which gives chicken inasal its signature orange color, can be made by heating 2 tablespoons of annatto seeds in 1/4 cup of vegetable oil until the oil turns a vibrant orange. If you don’t have annatto seeds, you can use a small pinch of paprika for color, though it won’t have the same taste.

Step-by-Step Instructions

Step 1: Prepare the Marinade

In a mixing bowl, combine the calamansi juice, vinegar, minced garlic, grated ginger, lemongrass, salt, and pepper. Mix well to create a balanced marinade that will tenderize and infuse the chicken with incredible flavor.

Step 2: Marinate the Chicken

Place the chicken in a shallow dish or resealable bag and pour the marinade over it, ensuring each piece is well-coated. Cover and refrigerate for at least 1-2 hours, or up to overnight for a more intense flavor. The acidity in the calamansi and vinegar will work to tenderize the chicken, so avoid marinating for more than 12 hours.

Step 3: Prepare the Basting Sauce

In a small saucepan, heat the annatto oil. You can also mix it with a bit of melted butter if you prefer a richer flavor. Set aside – this will be used to baste the chicken as it grills, adding flavor and a beautiful golden color.

Step 4: Preheat the Grill

Preheat your grill to medium heat. If using charcoal, let the coals become medium-hot and evenly distributed before grilling. A charcoal grill brings out the best smoky flavor in chicken inasal, but you can also use a gas grill if preferred.

Step 5: Grill the Chicken

Remove the chicken from the marinade and let any excess liquid drip off. Place the chicken on the grill, basting with the annatto oil mixture. Grill each side for 6-8 minutes, or until the internal temperature reaches 165°F (74°C). Continue basting every few minutes to keep the chicken moist and enhance its flavor.

Step 6: Serve

Once cooked, remove the chicken from the grill and let it rest for a few minutes. Serve with a side of rice, achara (pickled papaya), and extra calamansi or lemon wedges for squeezing over the chicken.

Cooking Times

• Preparation Time: 15 minutes
• Marinating Time: 1-2 hours
• Cooking Time: 15-20 minutes
• Total Time: Approximately 1 hour and 30 minutes (including marinating)

Serving Suggestions

This chicken inasal recipe serves 4 people. Traditionally, it’s served with a side of garlic rice, achara (Filipino pickled vegetables), and a dipping sauce made from soy sauce, calamansi, and chili for extra flavor. You can also add grilled vegetables on the side to complete the meal.

Nutritional Information

Each serving of chicken inasal has approximately 250 calories, 12 grams of fat, 24 grams of protein, and 4 grams of carbohydrates. Nutritional values will vary based on specific ingredients used.

Storage and Reheating

Leftover chicken inasal can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in an oven preheated to 350°F (175°C) for about 10 minutes or until warmed through. Avoid microwaving, as it can make the chicken rubbery.

Frequently Asked Questions

Can I make chicken inasal without a grill?

Yes! If you don’t have a grill, you can use a grill pan or bake the chicken in an oven at 400°F (200°C) for 25-30 minutes, or until cooked through. Broil for a few minutes at the end to achieve a slightly charred look.

What if I don’t have annatto oil?

If annatto oil is unavailable, you can make a quick substitute with a pinch of paprika for color. While it won’t have the same flavor, it will still give a vibrant hue to the chicken.

Can I marinate the chicken for longer?

Yes, but avoid marinating for more than 12 hours as the acidic ingredients could make the chicken too soft. For best results, aim for 1-2 hours to achieve that perfect balance of flavor and texture.

Conclusion

This chicken inasal recipe brings the vibrant flavors of Filipino cuisine to your table. With a simple marinade and an aromatic basting sauce, you can create this iconic grilled chicken dish at home. Perfect for summer barbecues or cozy family dinners, chicken inasal is a must-try recipe that’s sure to impress. Try it out and let us know your thoughts in the comments. Enjoy!