Chicken Inasal is easy to make yet delivers tons of flavor. Marinated in vinegar, calamansi juice, lemongrass, and achiote oil, and grilled to juicy perfection, this Filipino chicken barbecue is a guaranteed crowd pleaser!
I spent the early part of this year in the Philippines, and a good number of my meals in those months was Mang Inasal pecho with unli rice. One of my aunts introduced me to this popular Bacolod specialty and I’m forever hooked to the nuot sarap inihaw na manok!
I am now back in Texas with no restaurant branch for thousands of miles to feed my inasal cravings. Sob.
If you’re like me and hankering for some juicy, flavor-packed Filipino BBQ, give this recipe a try. It’s super easy and more budget-friendly to make at home yet just as tasty and delicious!
Chicken Inasal is a popular grilled dish from the Western Visayas region. It derives its distinctive flavor and color from a marinade made of vinegar, calamansi, lemongrass, garlic, ginger, brown sugar, and atsuete oil. Other versions of the recipe also include Sprite or 7-up to add flavor and act as a tenderizer.
The chicken parts are usually skewered in bamboo and then grilled over hot coals to juicy perfection while basting with the oil.
How to make chicken oil
The orange-colored oil is a major component in the flavor profile of this Visayan dish. I use chicken skin and fat, but feel free to swap with vegetable oil to cut down on the cholesterol.
- In a wide pan over medium heat, place chicken skin, bottoms, and fat. Cook, stirring as needed until they begin to crisp and render fat.
- Using a slotted spoon, remove the skins from the oil.
- Add atsuete seeds, crushed garlic, and bay leaf. Cook for a few minutes until the oil is evenly colored.
- Remove from heat and steep for about one hour to draw out more flavor and color. Strain using a fine-mesh sieve and discard aromatics.
- If using atsuete powder, stir about one tablespoon until well-dispersed. Strain using a fine-mesh sieve.
Cooking tips
- Depending on the size, cut the whole chicken in quarters (two breasts and two leg quarters). For easier handling, skewer the chicken pieces with a bamboo stick.
- Use a non-reactive bowl or resealable bags to marinate the chicken.
- Marinate for at least two hours up or overnight for the best results. Do not keep the chicken in the marinade for more than 8 hours lest the acids in the vinegar and citrus juice denature the proteins and turn the meat mushy.
- For food safety, divide the atsuete oil and use half for basting and the other half for serving.
- To check for doneness, insert a thermometer in the thickest part of the chicken without touching the bone. 165 F is the safe internal temperature for both dark and white meat.
The secret to juicy meat
Let the grilled chicken rest for three to five minutes before cutting to redistribute the juices!
Serving suggestions
Chicken inasal is commonly served as a main dish for lunch or dinner with steamed rice and condiments such as chicken/atsuete oil and calamansi-soy sauce mixture or sinamak (spiced palm vinegar).
How to store leftovers
- Transfer leftovers to a container with a tight-fitting lid and refrigerate for up to three days or freeze for up to 2 months.
- To reheat, wrap in an aluminum foil and bake in a 350 F oven for about 15 to 20 minutes until heated. Alternatively, arrange chicken pieces on a microwaveable plate and cover them with a damp paper towel. Microwave for about 2 to 3 minutes or until heated through.
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Ingredients
- 2 stalks lemongrass
- 1 head garlic, peeled and minced
- 1 thumb-size ginger, peeled and grated
- 1/2 cup palm vinegar
- 1/4 cup calamansi juice
- 1/4 cup brown sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 (about 3 to 4 pounds each) whole chicken, quartered
For the Annatto Oil
- 1 pound chicken skins, bottoms, and/or fat
- 1/4 cup annatto seeds
- 2 garlic cloves, peeled and pounded
- 1 bay leaf
Instructions
- Peel and/or cut away the dark, fibrous parts of the lemongrass until you get to the white and light green portions. Using a knife, finely chop lemongrass.
- In a large bowl, combine vinegar, calamansi juice, garlic, ginger, lemongrass, sugar, salt, and pepper. Whisk until well-blended.
- Add chicken and cover bowl. Marinate in the refrigerator for at 2 to 4 hours.
- In a wide pan over medium heat, place chicken fat and cook, turning as needed, until crisp and renders oil. Using a slotted spoon, remove skin and bottoms.
- Lower heat and add annatto seeds, crushed garlic, and bay leaf. Cook for about 1 to 2 minutes, turning as needed to prevent seeds from burning.
- Remove the pan from the heat and allow the oil to steep for about 1 hour or until oil is infused with deep orange color. Using a fine-mesh sieve, strain oil. Discard aromatics and set aside oil.
- Lightly grease grill grates and heat over hot coals.
- Drain chicken from marinade and scrape off any stray aromatics. Arrange chicken in a single layer over hot grates with skin side up.
- Grill chicken, turning once or twice and basting regularly with the half of the chicken oil, for about 30 to 40 minutes or until a thermometer inserted in the thickest part of chicken registers 160 F.
- Remove from heat, cover, and allow to rest for about 3 to 5 minutes. Serve hot with the remaining chicken oil and steamed rice.
Notes
- Use a non-reactive bowl or resealable bags to marinate the chicken.
- Marinate for at least two hours up or overnight for the best results. Do not keep the chicken in the marinade for more than 8 hours lest the acids in the vinegar and citrus juice denature the proteins and turn the meat mushy.
- For food safety, divide the atsuete oil and use half for basting and the other half for serving.
- To check for doneness, insert a thermometer in the thickest part of the chicken without touching the bone. 165 F is the safe internal temperature for both dark and white meat.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Amie says
Was about to make annatto oil only to find out I ran out of annatto powder.😩 I know the annatto is both for color and flavor. But during times like this when I can’t make a quick grocery run, can I sub it for an orange food color? Pls say yes.😬
Lalaine Manalo says
I wouldn’t recommend using orange food color; you can just skip coloring the chicken altogether. Grilling will give it a nice, charred appearance that will be equally appetizing 🙂
April Custodio says
Hi, i want to try this recipe but we only have annato powder, is that okay? And how much should i use?
Thank you
Lalaine Manalo says
Yes, you can. About 1 tablespoon should be fine.
Anna Canizares says
If using vegetable oil, how much do you use?
Lalaine Manalo says
About 1/2 cup 🙂
Virna says
Can I use bacon fat to substitute the chicken rendered fat?
Lalaine Manalo says
Yes, you can. Although the flavor will be a little different.
Eileen says
What’s a substitute of lemongrass?
Jj says
Hi can I marinate the chicken for a whole day?
Lalaine Manalo says
Yes, you can, but I don’t recommend more than 8 hours as the acids might break down the protein fibers and make the meat mushy.
Karen says
Hi, do you have a substitute for the calamansi juice? Thanks…
Lalaine Manalo says
You can use lemon or lime juice 🙂
Gine says
Hi! Is palm vinegar different from the regular datu puti vinegar?
Lalaine Manalo says
Palm vinegar is made from sugar palm sap and Datu Puti I believe is from coconut sap. You can use Datu Puti vinegar in this recipe 🙂
Milette Famorca says
I love your food and like say,
Pampanguena’s are the best cooks. Ty for sharing, I
Lalaine Manalo says
Thank you so much!
Louella Lee says
Hi, for your mango ice cream recipe, what can you substitute for heavy cream if it’s not available. Thank you.
Lalaine Manalo says
You can use Nestle cream. Make to chill in the refrigerator until very cold so you’ll get better volume 🙂
Yvonne says
Out of all the published recipies, you have the most delish foods I’ve tasted, thank you for sharing!
Lalaine Manalo says
Awww, thank you so much, Yvonne. I really appreciate your feedback. I am glad you’re enjoying the recipes.
Taj says
Hello Maam Lalaine. just want to ask what would be an alternative for palm vinegar?
Lalaine Manalo says
You use regular vinegar such as Datu Puti 🙂
Rupert Correos says
I like your cooking recipe. I hope I can learn more of native filipino dishes.
Lalaine says
Thank you so much, Rupert. I hope you find the recipes here useful.
Annapet says
Thank you for sharing your recipes, Lalaine!
Lalaine says
You’re welcome 🙂
Iya says
Hi, how many ml of vegetable oil can i swap for the chicken fat and skin? Thanks!
Lalaine Manalo says
You can do one cup 🙂