Chicken Inasal (Filipino Barbecue Chicken)

Chicken Inasal is an incredibly flavorful Filipino chicken dish that’s marinated with various aromatics and annatto oil. Its tangy, savory, and smoky taste is guaranteed a crowd-pleaser for your next gathering or barbecue!

This recipe has been poppin’ lately (#3 most-viewed recipe on our website!) so I believe it’s finally time for an updated recipe for all of you.

I’ve been working on this recipe on-and-off, mainly during this summer when the weather’s been amazing up here in Canada and the grill’s in maximum use.

Some of the ingredient ratios I’ve changed up a bit to make the marinade even more flavorful, along with the additional step of pounding the aromatics (instead of mincing) to further extract their flavors.

The Philippines has many, many delicious chicken recipes, but I truly believe Chicken Inasal is my number one favorite amongst all of those.

When prepared right, the chicken is incredibly aromatic and flavorful throughout as a result of the lemongrass, ginger, and garlic. The skin is also basted with an annatto sauce during cooking to give it a vibrant red hue with a distinct citrus, floral taste.

What is Chicken Inasal?

The word “inasal” literally translates to “roasted” or “char-grilled” meat which are marinated and then grilled over charcoal. It originates from the city of Bacolod in the Visayan region of the Philippines.

“Inasal”, in general, refers to a collective name or an umbrella term for all kinds of chicken inasal. No two kinds of chicken inasal are the same, and each restaurant (and even each family) who serves it has their own rendition on how to make this dish.

But this recipe is baked, so is it technically inasal?

A few readers pointed out that because my recipe was baked, this technically isn’t inasal…And you’re very correct.

I initially developed this recipe in 2022 during a time when I was looking for a convenient way to make chicken inasal without the use of a grill (we live up north in Canada where firing up the grill can only be done seasonally when it’s warmer out!)

Despite that hurdle, I developed something pretty tasty and replicated the whole smokiness (that you would typically get when grilling over charcoal) by broiling the chicken under high heat.

Though not exactly the same cooking method as traditional inasal, it still tastes great. That being said, go for grilling whenever you get the chance!

Annatto Oil: The key ingredient

Think of annatto (also known by many names as atsuete, achuete, or achiote) as a natural food-coloring.

It can be comparable to the coloring properties of turmeric, paprika, beets, matcha, etc. Annatto lends chicken inasal its signature vibrant red color, along with a subtle peppery taste.

*To make enough annatto oil for this particular recipe, you can follow my annatto oil recipe here.

The seeds have a very subtle, yet distinct taste. It can best be described as somewhat floral, peppery, and slightly sweet.

Though not entirely that big of a deal if you leave it out (it will still be delicious!), expect that the full flavor and color won’t exactly be the same as the classic chicken inasal.

Ingredients

Chicken Thighs: The best meat you can use for any barbecued chicken is juicy, dark meat. Chicken thighs or legs are the preferred choice for this recipe. Feel free to also experiment with inasal wings or even breasts for a leaner option.

Lemongrass, garlic, ginger: This is the holy trinity for our chicken inasal. Pound these into a paste as fine as you can to fully extract their natural oils and flavors prior to mixing into the marinade.

Brown sugar, cane vinegar, calamansi juice, liquid seasoning: The cane vinegar and calamansi gives the marinade its signature tang. “Liquid seasoning” refers to a popular Filipino condiment made by Knorr or Maggi which is a slightly more flavorful version of standard soy sauce. Brown sugar helps to bring the whole marinade together by balancing the sour and savory flavors with a touch of sweetness.

Annatto oil: Annatto oil can be bought, but making your own is so much more flavorful (and very easy!).

*To make enough annatto oil for this particular recipe, you can follow my annatto oil recipe here.

Instructions

To prepare the marinade, start by pounding the lemongrass, garlic, ginger, and salt together in a mortar and pestle. Continue pounding until their natural moisture comes out and no large chunks remain.

In a bowl, combine the pounded aromatics mixture with the annatto oil, brown sugar, cane vinegar, calamansi juice, liquid seasoning, and ground black pepper. Mix well to combine.

Place the chicken thighs inside a plastic bag and pour the prepared marinade on top. Make sure the marinade coats all the chicken pieces adequately. Let marinate for at least 1 hour to a maximum of overnight.

When ready to cook, place the marinated chicken on a wire rack and bake in a preheated oven at 375°F for a total of 45-50 minutes, or until the internal temperature is 165°F.

Meanwhile, prepare the basting sauce by combining all the ingredients together until smooth. In the last 15 minutes of cooking (around the 30 minute mark), you’ll need to baste the chicken every 5 minutes (for a total of 3-4 bastings).

Once the chicken is just about cooked, turn the broiler on high, and let the chicken broil until the its skin begins to char. Serve immediately. Enjoy!

Grilling Method:

Grill the marinated chicken, low and slow for about 30-40 minutes, or until the internal temperature is 165°F.

In the last 15 minutes of cooking, baste the chicken every 5 minutes to retain its juices and to add flavor.

How to serve

Chicken inasal is typically the star of the dish, served alongside other components to further enhance and compliment the meal.

Rice is the most common pairing, which is normally seasoned with a couple spoonfuls of annatto oil on top.

It can also be served with a Filipino dip, known as sawsawan, which can be anything from a spiced vinegar dip, to simply soy sauce.

You may also eat it with some freshly sliced vegetables and fruits, including cucumber, tomatoes, and mangoes.

Here’s a feast idea you could also try on your next gathering. I recently set up a Filipino feast, also known as Kamayan or a Boodle Fight for my family. It’s essentially a communal-style of eating, originating from the Philippine military.

You eat with your hands and you essentially “fight” for the food in the center of the dining table!

FAQs (Frequently Asked Questions)

Can I use chicken breasts?

For a more leaner option, chicken breasts can work. Just be sure to check for internal doneness similar to how you would dark meat (at least 165F internal).

How long can I marinate chicken inasal?

1 hour is the bare minimum, while overnight (around 8 hours) is preferred for best results. I’d recommend not marinating the chicken for any longer than 24 hours, otherwise acids in the marinade can begin breaking down and denaturing the proteins of the chicken, turning it mushy.

How can I store leftovers?

Leftover chicken inasal can simply be re-heated in the microwave, or in the oven or air frier at 350F for around 10 minutes or until fully warmed through.

Looking for more delicious recipes? Try out these for your next meal:

• Chinese Egg Fried Rice
• Chicken Adobo
• Honey Garlic Potatoes
• Sticky 5-Spice Chicken