1 Shares

There’s just something extraordinary about the sound of chicken sizzling away on a hot grill, evoking memories of warm nights spent with loved ones. When I first tried Chicken Inasal at a lively Filipino fiesta, I was captivated by its fragrant marinade and that perfect smoky finish. It’s a dish that tells a story, marrying the vibrant citrus notes of calamansi with the aromatic charm of lemongrass and garlic, creating a symphony of flavor that dances on the palate.

This iconic grilled chicken from Bacolod is not just a meal—it’s an experience meant to be shared. With each bite, you can almost taste the love and tradition poured into its preparation. I knew I had to recreate this culinary treasure in my own kitchen, and now, I want to share it with you! Whether you’re looking for a delightful addition to your BBQ repertoire or a new family favorite, Chicken Inasal will light up your dinner table with ease and deliciousness. Let’s dive into this flavorful journey together!

Why will you love Inasal?

Irresistible Flavor: The marinade combines vinegar, calamansi, and aromatic ingredients for a flavor explosion.
Easy to Prepare: Minimal cooking skills required; you just mix, marinate, grill, and serve!
Perfect for Gatherings: This dish creates a warm, communal atmosphere—ideal for family or friends.
Versatile Delight: Enjoy it with garlic rice, or get adventurous with a spicy veggie option!
Crowd-Pleaser: With its unique smoky citrus taste, everyone will be asking for seconds!
Get ready to impress your guests with this unforgettable dish that captures the heart of Filipino cuisine!

Inasal Ingredients

• Get ready to unlock deliciousness!

For the Chicken

Chicken – Choose leg and thigh quarters for tenderness and juiciness!

For the Marinade

Cane Vinegar or White Vinegar – This adds acidity; apple cider vinegar can be a great substitute.
Calamansi or Lime Juice – Fresh citrus flavor that you don’t want to miss; lime is a solid alternative.
Garlic – Fresh garlic is key for the best aroma and flavor depth!
Lemongrass – Brings a unique herbal note; can be swapped with lemon zest if needed.
Fresh Ginger – Adds warmth and a touch of spice; young ginger is a milder option.
Brown Sugar – Balances tartness with sweetness; white sugar is fine but can alter the flavor.
Salt – Essential for enhancing overall taste; sea salt works wonderfully too.
Black Pepper – Freshly ground provides a more aromatic kick!

For the Basting Oil

Annatto (Achiote) Seeds – Adds vibrant color to your chicken; optional if unavailable but recommended.
Neutral Oil – A good choice for basting; coconut or groundnut oil gives great moisture!
Butter – Adds richness to the basting oil; can omit if you’re keeping it dairy-free.

For Serving

Garlic Rice – A delightful side to soak up flavors; plain steamed rice works perfectly as well.
Spiced Vinegar Dip – Enhances the chicken’s flavor; toss in some chopped chilis for an extra kick!

Prepare to indulge in the captivating flavors of Inasal (Filipino Grilled Chicken) and enjoy the warmth it brings to your dining experience!

How to Make Inasal

Prepare Marinade: In a non-metal bowl, mix together the cane vinegar, calamansi juice, minced garlic, lemongrass, grated ginger, brown sugar, salt, and black pepper until well combined. This vibrant marinade will give your chicken that authentic flavor.
Marinate Chicken: Coat the chicken leg and thigh quarters thoroughly in the marinade. Cover the bowl and refrigerate for at least 4 hours, but for the best results, marinate overnight to let the flavors soak deep into the meat.
Make Basting Oil: Heat neutral oil in a small saucepan over low heat with the annatto seeds and crushed garlic for 3-4 minutes. Strain the oil to remove the solids, and add in the butter, allowing it to melt. Let it cool before using.
Preheat Grill: Prepare your charcoal grill to medium heat, or preheat your oven grill to 200°C (400°F). You want it hot enough to get that beautiful char on the chicken.
Prepare Chicken: Remove the chicken from the marinade and pat each piece dry to enhance the searing process. Allow it to rest at room temperature for about 15 minutes; this helps it cook more evenly.
Grill Chicken: Place the chicken skin-side down onto the grill. Grill for 8-10 minutes per side, basting with the annatto oil and reserved marinade. The chicken is ready when its internal temperature reaches 75°C (165°F) and the skin is beautifully charred and golden.
Rest and Serve: After grilling, let the chicken rest for 5 minutes for juicy results. Serve alongside garlic fried rice and a vibrant spiced vinegar dip for the full experience.

Optional: Garnish with fresh chopped herbs for added color and flavor!

Exact quantities are listed in the recipe card below.

What to Serve with Inasal (Filipino Grilled Chicken)?

Chicken Inasal is a celebration of flavors that beckons to be savored with delightful accompaniments. Picture a family gathering filled with laughter, scrumptious aromas, and vibrant dishes dancing around your dinner table!

Garlic Fried Rice: This aromatic side is a classic pairing, soaking up the juicy essence of the chicken. It delivers warmth and satisfyingly fluffy texture with every bite.
Spiced Vinegar Dip: This zesty condiment not only enhances the chicken’s flavors but balances the rich smokiness with a refreshing kick. Add chopped chilies for an extra burst of heat!
Grilled Vegetables: Charred bell peppers, zucchini, and eggplant provide colorful contrast and a healthy crunch. Their natural sweetness complements the savory depth of the Inasal beautifully.
Pancit Canton: This classic stir-fried noodle dish introduces a medley of textures and flavors, making your meal more festive. The subtle umami taste pairs well with the grilled chicken’s char.
Fresh Mango Salad: A light and refreshing side, sweet mango slices and crunchy vegetables toss together for a delightful contrast to the savory dish. The citrusy notes make your meal pop!
Ice-cold Beer or Calamansi Juice: Refreshingly crisp beverages perfectly balance the smoky chicken. Beer’s malty notes or the tangy punch of calamansi juice offer the ideal sip to complement every mouthful.

With these delightful pairings, your Inasal experience will come alive, creating a vibrant meal that warms both the heart and soul!

Make Ahead Options

These Inasal (Filipino Grilled Chicken) delights are perfect for busy weeknights and can be prepped in advance to save you valuable time! You can marinate the chicken up to 24 hours prior to grilling, allowing those rich flavors to deeply infuse the meat. Just coat the chicken in the marinade, cover it tightly, and refrigerate it. Additionally, you can prepare the basting oil a day ahead; simply strain and store it in an airtight container in the fridge. When it’s time to serve, all you need to do is grill the chicken until it’s perfectly charred and juicy, delivering that astonishingly delightful flavor without the rush!

Expert Tips for Inasal

Pat Dry: Ensure the chicken is patted dry before grilling to achieve proper searing and a crispy skin.
One Flip: Flip the chicken only once, allowing for better grill marks and preventing it from drying out.
Use Thermometer: A meat thermometer is your best friend; aim for an internal temperature of 75°C (165°F) for safe and juicy Inasal.
Rest Before Serving: Allow the grilled chicken to rest for about 5 minutes after grilling to allow moisture to redistribute.
Basting Timing: Baste with the annatto oil during the last few minutes of grilling for enhanced flavor without burning.

Inasal Variations

Feel free to spice things up and make this dish your own with these delightful twists!

Vegetarian Option: Substitute chicken with firm tofu marinated in the same delicious sauce for a tasty plant-based alternative. The tofu will soak up all those incredible flavors!
Spicy Version: Add chopped fresh chilis directly to the marinade for an extra kick that heat lovers will adore. It’s a small change that makes a big impact!
Different Proteins: Try marinating pork or seafood like shrimp or fish using similar marinades for a unique spin on the classic dish. Each protein brings its own charm while retaining that signature flavor!
Coconut Flavor: Replace neutral oil in the basting recipe with coconut oil for a touch of tropical sweetness, enhancing that Filipino flair in every bite. Your taste buds will dance with joy!
Herby Twist: Add fresh herbs like cilantro or Thai basil to the marinade for an aromatic boost that elevates the overall dish, creating a refreshing twist that pairs beautifully with the smoky flavor!
Citrus Varieties: Experiment with other citrus fruits, such as orange or grapefruit juice, instead of lime or calamansi to create a unique zing that surprises and delights.
Baste with Honey: For extra sweetness, drizzle a touch of honey in the basting oil; it caramelizes beautifully on the grill and adds a mouthwatering depth to your chicken.
Garlic Lovers’ Delight: Increase the amount of fresh garlic in your marinade to amplify the savory aroma and depth of flavor, making it perfect for garlic enthusiasts!

Let your imagination run wild and create a memorable meal that makes Chicken Inasal uniquely yours!

How to Store and Freeze Inasal

Fridge: Store leftover Chicken Inasal in an airtight container for up to 3 days. Ensure it’s completely cooled before sealing to maintain freshness.

Freezer: To freeze, wrap the chicken tightly in plastic wrap and place it in a freezer bag. It can last for up to 3 months—perfect for future BBQ cravings!

Reheating: Thaw in the fridge overnight. Reheat gently on a grill or in the oven to retain that juicy texture and smoky flavor of Inasal.

Room Temperature: It’s best to avoid leaving chicken out at room temperature for more than 2 hours to prevent any food safety issues.

Inasal (Filipino Grilled Chicken) Recipe FAQs

What kind of chicken is best for Inasal?
The ideal choice for Inasal is chicken leg and thigh quarters. This cut is particularly tender and juicy, ensuring that your grilled chicken remains moist and flavorful throughout the cooking process.

How long can I store leftover Inasal in the fridge?
Leftover Chicken Inasal can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to let the chicken cool completely before sealing it to help maintain its freshness and prevent moisture loss.

Can I freeze Chicken Inasal?
Absolutely! To freeze, wrap each piece of Chicken Inasal tightly in plastic wrap and then place them in a freezer bag. This method helps prevent freezer burn and maintains flavor. It can last for up to 3 months. To reheat, simply thaw in the fridge overnight and then warm gently on a grill or in the oven.

What if my marinade doesn’t seem flavorful enough?
If your marinade lacks punch, consider adding a bit more garlic, a pinch of salt, or extra calamansi juice for acidity. Let your chicken marinate longer—preferably overnight—so the flavors can fully penetrate, creating a more robust dish.

Is there a vegan substitute for Chicken Inasal?
Yes! You can easily create a vegetarian version by substituting chicken with firm tofu or tempeh. Marinate these just like you would chicken for the same delightful blend of flavors. Even better, grill them until they have a beautiful char, replicating the smoky experience.

What should I serve with Chicken Inasal?
I recommend pairing your Inasal with garlic fried rice, which complements the dish beautifully. For a zesty kick, serve it alongside a spiced vinegar dip; this will not only enhance flavors but also add another layer of taste to your meal.