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This is my family’s tried and true Chicken Inasal recipe that we prepare for barbecues and dinner parties. Marinated in lemongrass, calamansi, ginger, and garlic, and basted with a homemade annatto-butter sauce until charred, it becomes lightly smoky and tangy that works just as well in the oven as it does on the grill!
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Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Chicken thighs: I prefer bone-in, skin-on quarters for their juicy meat, but thighs or legs also work well. Chicken breasts can be used for something leaner, just adjust cooking times accordingly depending on thickness.
Lemongrass, garlic, ginger: These aromatics give the chicken its distinct aroma and fragrance. Process them into a fine paste so they’re evenly distributed throughout.
Dark brown sugar: To balance the acidity of the marinade and help develop that charred, caramelized skin. White sugar may also be used, the flavor will just be lighter.
Cane vinegar, calamansi juice: These provide the bright, tangy flavor of the marinade. Cane vinegar can be substituted with white or rice vinegar. Calamansi can also be replaced with lime or lemon juice.
Liquid seasoning, Kosher salt: To add salt and savoriness. While not entirely the same, liquid seasoning can be substituted with soy sauce.
Annatto oil: To give the chicken its signature reddish color and lightly earthy flavor. You can use store-bought or make your own using annatto seeds. If unavailable, annatto powder mixed with neutral oil is a good convenient substitute.
Unsalted butter: For the basting sauce. To add richness and help create that glossy finish.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Prepare the marinade: Process the lemongrass, garlic, and ginger until finely minced. Combine with the annatto oil, brown sugar, cane vinegar, salt, calamansi juice, liquid seasoning, and black pepper. Pour the prepared marinade into a resealable bag with the chicken and let marinate for at least one hour.
Roast the chicken: Roast the marinated chicken for 45 to 50 minutes, or until cooked-through. Brush with the basting sauce during the final 15 minutes of cooking.
Finish under the broiler: Set the chickens under the broiler on high until lightly charred and caramelized.
Serve: Let the chicken rest briefly before serving with rice, dipping sauce, and fresh vegetables.
Cooking Tips
Make the annatto oil ahead of time: I like making the annatto oil ahead of time so it’s ready when I need it. Allow freshly prepared oil to cool completely before incorporating it into the marinade. You can also use annatto powder mixed with neutral oil in a pinch.
Give it time to marinate: While an hour is the minimum (and still delicious!), letting it go for about 8 to 12 hours is ideal for the best flavor as it really gives enough time to season the chicken throughout.
Watch closely when broiling: The broiler helps give that lightly charred finish as if the chicken was grilled over flames. Since the basting sauce contains sugar, keep a close eye on the chicken to prevent burning and remove it once the skin begins to char and caramelize.
Use a thermometer as needed: Chicken pieces vary in size, so cooking times won’t always be consistent. Check the thickest part of the meat and ensure the chicken reaches an internal temperature of 165°F (74°C) to be fully cooked.
FAQs (Frequently Asked Questions)
How do I serve this?
Chicken inasal is typically served alongside rice, Filipino dips known as sawsawan (which can be anything from a spiced vinegar dip, to simply soy sauce), as well as fresh vegetables like cucumber and tomatoes.
Can I grill this?
Yes! Grill the marinated chicken over medium to medium-high heat for approximately 30 to 40 minutes, depending on its size, and turning as needed to avoid burning. Brush with the basting sauce during the final 15 minutes and cook until the thickest part of the chicken reaches 165°F (74°C).
How do I store leftovers?
Store leftover chicken inasal in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, simply warm in the oven or in the air fryer. You can also use the microwave, through the skin won’t be as crisp.
Looking for more delicious recipes? Try out these for your next meal:
Chicken Inasal Recipe (Filipino Barbecue Chicken)
6
servings30
minutes55
minutes1
hour25
minutesThis is my family’s tried and true Chicken Inasal recipe that we prepare for barbecues and dinner parties. Marinated in lemongrass, calamansi, ginger, and garlic, and basted with a homemade annatto-butter sauce until charred, it becomes lightly smoky and tangy that works just as well in the oven as it does on the grill!
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Ingredients
4 to 6 chicken quarters, with slits cut on the meat
- Marinade
1 lemongrass stalk
8 cloves garlic
2 thumbs peeled ginger
1/4 cup dark brown sugar, packed
1/4 cup cane vinegar
2 tablespoons kosher salt
2 tablespoons calamansi juice
2 tablespoons liquid seasoning
1 teaspoon freshly ground black pepper
- Basting sauce
1/2 cup melted unsalted butter
2 tablespoons dark brown sugar, packed
2 tablespoons calamansi juice
1/2 teaspoon kosher salt
Directions
- To prepare the marinade, process the lemongrass, garlic, and ginger together in a food processor until fine in texture (you may also mince or pound these by hand). Transfer the processed aromatics into a bowl, and pour in the annatto oil, brown sugar, vinegar, salt, calamansi juice, liquid seasoning, and black pepper. Mix well to combine.
- Place the chicken inside a resealable plastic bag and pour in the prepared marinade. Ensure the chicken is covered and submerged well, and let marinate for at least one hour to overnight (8 to 12 hours) for best results.
- Once marinated, preheat the oven to 375°F. Place the chicken on a wire rack set over a baking tray, and roast for 45 to 50 minutes, or until fully-cooked through.
- While the chicken is roasting, prepare the basting sauce. In a small bowl, combine the annatto oil, butter, brown sugar, calamansi juice, and salt. Whisk well to combine. In the last 15 minutes of cooking, baste the chicken well every 5 minutes.
- To finish, place the chicken under the broiler on high. Let the chicken broil, about 3 to 5 minutes, or until its skin begins to lightly char and caramelize.
- Let the chicken rest briefly, about 7 to 10 minutes. Serve warm with rice and fresh veggies if desired.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
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how much chicken? (grams/pcs)
Hi Nicole!
At the time, I actually did not have a chance to weigh my chicken, but for this recipe I used 2 fairly large bone-in chicken thighs with the leg still attached 🙂
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thank youuuu for this!!! Been craving for so longgg 🥹
Hi Roe,
You’re absolutely welcome! I hope you enjoy it as much as I do 🙂
Literally gets better with every bite. Gonna grill it next time to add that extra level of smokiness that will make it even better!
Hey Adam, glad you enjoyed the recipe! Grilling would definitely take it up a notch. 🙂
I’m excited to make this for New Year’s Eve 🤤. Thank you for sharing the recipe and God bless you. Happy Holiday 🎄🎄
Hi Divina, happy 2025! I hope your NYE went well 🙂
hi! Can I cook it in a pan? thank you!
You can!
It’s sooooooooo good! I air fried it. Thank you so much for the recipe
This is my first attempt at cooking chicken inasal, and this recipe is beginner-friendly, even with a few substitutes on my end. I’m giving this a 5-star rating as it really satisfied my chicken inasal cravings!
-I used 8 bone-in, skin-on chicken thighs, and baked it for 45 minutes at 375F. Basted every 5 minutes for the last 20 minutes.
-I didn’t have fresh calamansi, so I used bottled calamansi extract- same measurement.
-I also didn’t have annatto seeds. So I used the alternate option – neutral oil and annatto powder. I cooked it with the aromatics even though it didn’t say in the instructions (or I missed it). I turned out fine, but the colour was not as vibrant. Also, mine didn’t turn out to be gritty.
I have the complete ingredients now, so I will cook this again! Thanks Ian for sharing this recipe.