Main Course

Chicken Inasal

Name: Chicken Inasal
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 55 min
Yield: 4 servings
Cuisine: filipino
Ingredients: 4 pcs chicken thigh bone-in, skin-on; 0.5 cup cane vinegar; 0.25 cup calamansi juice; 1 pcs ginger peeled and grated; 6 clove garlic minced; 30 g lemongrass white part, crushed and chopped; 2 tbsp brown sugar; 2 tbsp soy sauce; 1 tsp black pepper freshly ground; 2 tbsp annatto seeds; 0.5 cup vegetable oil; 1 tsp salt

Chicken Inasal is a popular Filipino grilled chicken dish originating from Bacolod. Chicken pieces are marinated in a mixture of vinegar, calamansi juice, ginger, garlic, and lemongrass, then grilled to perfection and basted with annatto oil.

An original recipe by Forkin

Total time: 2 hr 55 min
Serves: 4
Difficulty: Medium
Per serving: 643 kcal

Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

marinade

4 pcschicken thigh, bone-in, skin-on
0.5 cupcane vinegar
0.25 cupcalamansi juice
1 pcsginger, peeled and grated
6 clovegarlic, minced
30 glemongrass, white part, crushed and chopped
2 tbspbrown sugar
2 tbspsoy sauce
1 tspblack pepper, freshly ground
1 tspsalt

annatto oil

2 tbspannatto seeds
0.5 cupvegetable oil

Equipment

fine-mesh sieve · grill · tongs · large bowl · small saucepan · basting brush

The method

Step by step

1
Prepare the marinade by combining the cane vinegar, calamansi juice, grated ginger, minced garlic, chopped lemongrass, brown sugar, soy sauce, black pepper, and salt in a large bowl.
About 5 min
Cook’s note: Ensure the lemongrass is well-crushed to release its aroma.
2
Add the chicken thighs to the marinade, ensuring each piece is fully coated.
About 2 min
Cook’s note: You can make small slits in the chicken to help the marinade penetrate deeper.
3
Cover the bowl and refrigerate the chicken to marinate for at least 2 hours, or preferably overnight, turning occasionally.
About 2 hr
Cook’s note: Longer marination time results in more flavorful chicken.
4
While the chicken marinates, prepare the annatto oil. Heat the vegetable oil in a small saucepan over low heat.
About 3 min
5
Add the annatto seeds to the warm oil and let them infuse for about 5-7 minutes, until the oil turns a vibrant orange-red color.
About 7 min
Cook’s note: Do not overheat the oil, as it can burn the seeds and create a bitter taste.
6
Remove the annatto seeds from the oil using a fine-mesh sieve or strainer and discard them.
About 1 min
Cook’s note: The annatto oil can be made ahead of time and stored in an airtight container.
7
Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
About 10 min
Cook’s note: If using a charcoal grill, ensure the coals are ash gray and hot.
8
Remove the chicken from the marinade, shaking off any excess. Reserve the marinade for basting.
About 1 min
9
Place the chicken on the preheated grill, skin-side down first.
10
Grill for 5-7 minutes per side, basting frequently with the reserved marinade and annatto oil, until the chicken is cooked through and has nice char marks.
About 20 min
Cook’s note: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
11
Serve the Chicken Inasal hot, typically with steamed rice and a dipping sauce made from soy sauce, calamansi, and chili.

Per serving

Nutrition

67%Score

Calories: 643.3kcal
Protein: 41.2g
Carbs: 16g
Fat: 45.7g
Fibre: 2.4g
Sugar: 7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Chicken Inasal in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or oven until warmed through.