Chicken Inasal Recipe (Filipino Grilled Chicken)

This is my family’s tried and true Chicken Inasal that’s packed with flavor and perfect when grilled or oven-roasted. It’s our go-to recipe for whenever hosting dinner parties, barbecues, and potlucks.

This recipe was based off our recent trip to the Philippines and trying Bacolod Chicken Barilla in Quezon City (recommended by my lovely Manila creator friends)! It’s smoky, lightly charred, and best served warm with a bowl of rice and chicken oil.

What is Chicken Inasal?

Chicken inasal is grilled chicken dish from the Philippines, popular from the regions of Bacolod and Iloilo. It’s normally marinated with a mixture of annatto for a red hue and acids like calamansi and vinegar for tang, before grilling over charcoal. It’s perfect paired alongside a Sawsawan (dipping sauce), Mango Ensalada for freshness, and Sinangag (Garlic Fried Rice).

The word “inasal” means roasted or chargrilled in Hiligaynon, giving it a characteristic smoky, charred taste. This recipe, however, was developed in Canada, where unfortunately we have terribly cold winters and not everyday is exactly grill-friendly. Hence why this focuses mainly on the oven-roasting method for a more accessible option to those who may not also have the luxury of warm weather all-year-round!

That being said, we still keep much of the main flavors of chicken inasal, such as lemongrass, ginger, vinegar, and brown sugar for that iconic, aromatic taste. We also char it under the broiler on high heat for just a few minutes to achieve a similar browning and flavor you’d get from a grilled version as well.

But of course, feel free to use this recipe on your grill as well. The marinade works perfectly well for grilling the chicken over charcoal and brushing with the basting sauce! 

Why This Recipe Works

Straightforward, concentrated marinade: No need for extra steps, all the flavor and tenderizing works with one simple marinade made with aromatics, seasonings, and a few sauces!

Adapted for home kitchens: While this recipe can 100% work for grills, this can also work for indoor pan grills and ovens.

Annatto oil is the key: It isn’t quite chicken inasal without its lightly earthy taste and deep red hue. We use annatto oil both in the marinade and the basting sauce to achieve this.

Ingredients and Substitutions

*The Recipe Card below includes all the full measurements for these 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, but you’re also free to experiment with wings or even breasts for a leaner option.  You may also use and break down a whole chicken!

Lemongrass, garlic cloves, ginger: This is the holy trinity for our chicken inasal to give it its aroma. 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: A good amount of sugar helps to bring the whole marinade together by balancing the sour and savory flavors with a touch of sweetness. Regular white sugar or honey can work as substitutes.

Cane vinegar, calamansi juice: Filipino vinegars can be purchased in most Asian or Filipino groceries. If in season, fresh calamansi may also be bought. Otherwise, you can try to buy pure (unsweetened) calamansi juice in some Asian markets. Cane vinegar can be replaced with any standard white vinegar or even rice wine vinegar. Calamansi juice can be substituted with either lime juice or lemon juice if you can’t find it in your area.

Liquid seasoning, Kosher salt: Liquid seasoning refers to a popular Filipino condiment which is a slightly more flavorful and concentrated version of soy sauce. You can find this in most Asian or Filipino groceries in small, plastic or glass bottles. Soy sauce is a good substitute. Kosher salt also helps to boost that needed salt in the marinade and keep it juicy.

Annatto oil: Annatto oil can be bought, but making your own is so much more flavorful (and very easy!) using whole annatto seeds. Since trialling this, I’ve found that annatto powder is a pretty decent substitute, which works quite well in giving the inasal that classic red-hue appearance.

Instructions

*The Recipe Card below includes all the full detailed instructions! 

Process all the aromatics together to form a fine texture (you may use a food processor or mortar and pestle)

Add the processed aromatics to a bowl along with the rest of the marinade ingredients. Mix well and pour into a sealable Ziplock bag with the chicken to marinate for one hour to overnight.

When ready, bake the chicken at 375°F for 45 to 60 minutes, or until cooked all the way through. Baste with the basting sauce in the last 15 minutes of cooking.

Broil just before serving for a charred finish.

Cooking Tips

Make the annatto oil ahead of time: Before preparing the dish, I’d recommend making the oil first as you’d need to let it cool completely prior to using. You can do this a few days ahead as it has a long shelf-life.

Don’t skip the marinating step: As with any marinade, letting your chicken sit in the sauce for at least 8 to 12 hours to overnight is key in allowing the marinade to season it throughout. If you really needed to, I’d recommend marinating this for at least an hour at minimum.

Keep a close eye during broiling: Broiling on high helps to achieve a dark char on the skin of the chicken, giving it a toasty, caramelized finish. On a grill, this is typically achieved through direct contact of the chicken with the flames. In either case, watch the chicken carefully as you can quickly cause them to burn and taste bitter.

FAQs (Frequently Asked Questions)

Can I swap out the chicken?

This marinade is all-purpose! Meaning, yes, feel free to substitute the chicken with other proteins or vegetables of your choice for an inasal-inspired dish.

How can I serve this?

Chicken inasal is typically the star of the dish, served alongside freshly cooked brown or white rice. 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.

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.

Can I grill this?

To grill, simply follow the instructions to prepare the marinade. Then when ready cook, grill the marinated chicken, low and slow for about 30-40 minutes depending on the thickness of your chicken, 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.

Storage and Leftovers

Leftover chicken inasal can stay good for up to 5 days stored in an airtight container in the refrigerator. To reheat, simply warm in the microwave, the oven, or in the air frier at 350 F for around 10 minutes 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