Chicken Inasal

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 brought me to the restaurant to try it, and I got forever hooked to their 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).
• Use a non-reactive bowl or resealable bags to marinate the chicken.
• Marinate for at least two hours up or four hours 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.
• For moist meat, let the grilled chicken rest for three to five minutes to redistribute the juices.

How to serve

• Chicken inasal is commonly served for lunch or dinner with steamed rice along with condiments such as chicken/atsuete oil and calamansi-soy sauce mixture or sinamak (spiced palm vinegar).
• Store leftovers in a container with a tight-fitting lid and keep in the refrigerator for up to three days.
• 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 in a microwaveable plate and cover with a damp paper towel. Microwave for about 2 to 3 minutes or until heated through.

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3.73 from 22 votes

Chicken Inasal

Chicken Inasal is a Filipino-style BBQ chicken flavored with vinegar, citrus juice, lemongrass, and achiote, and grilled to perfection. It's juicy, flavorful, and delicious served with steamed rice.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Main Entree

Cuisine: Filipino

Keyword: inasal

Servings: 8 Servings

Calories: 450kcal

Author: Lalaine Manalo

Ingredients

• 2 stalks lemongrass2 stalks lemongrass
• 1 head garlic, peeled and minced1 head garlic, peeled and minced
• 1 thumb-size ginger, peeled and grated1 thumb-size ginger, peeled and grated
• 1/2 cup palm vinegar1/2 cup palm vinegar
• 1/4 cup calamansi juice1/4 cup calamansi juice
• 1/4 cup brown sugar1/4 cup brown sugar
• 1 1/2 teaspoons salt1 1/2 teaspoons salt
• 1/2 teaspoon pepper1/2 teaspoon pepper
• 2 (about 3 to 4 pounds each) whole chicken, quartered2 (about 3 to 4 pounds each) whole chicken, quartered

For the Annatto Oil

• 1 pound chicken skins, bottoms, and/or fat1 pound chicken skins, bottoms, and/or fat
• 1/4 cup annatto seeds1/4 cup annatto seeds
• 2 garlic cloves, peeled and pounded2 garlic cloves, peeled and pounded
• 1 bay leaf1 bay leaf

US Customary - Metric

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.
  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.
  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.
  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.
  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.
  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.
  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.
  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.
  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.
  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.
  Remove from heat, cover, and allow to rest for about 3 to 5 minutes. Serve hot with the remaining chicken oil and steamed rice.

Video

Nutrition

Calories: 450kcal | Carbohydrates: 10g | Protein: 31g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 122mg | Sodium: 554mg | Potassium: 367mg | Fiber: 1g | Sugar: 7g | Vitamin A: 229IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 2mg

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