Chicken Inasal Recipe

Chicken Inasal is the ultimate Filipino grilled chicken, marinated in aromatic herbs and citrus, basted in vibrant annatto oil, and grilled until smoky, juicy, and irresistible. If you’re ready for a backyard barbecue that’ll whisk you off to the lively streets of Bacolod, this dish absolutely delivers the goods!

Ingredients You’ll Need

Don’t let the ingredient list fool you—each inclusion is simple to find, yet brings something special to this classic Chicken Inasal. From the depth of aromatics to the punchy annatto oil, every element builds bold flavor, juicy texture, and that gorgeous sun-kissed color.

• Chicken marylands (leg & thigh quarters): The traditional cut for Chicken Inasal, they stay tender and juicy on the grill.
• Lemongrass stalks: Essential for that signature citrusy aroma—give them a good whack to release all their flavor.
• Onions, garlic, and ginger: The aromatics that create a punchy, savory backbone for the marinade.
• Lemon-lime soda (like Lift or Sprite): Adds both sweetness and a gentle tenderizing effect—don’t skip this little trick!
• Sugar and salt: Balances the acidity and rounds out the marinade’s complex taste.
• Coconut vinegar: Provides traditional tang; you can substitute mild rice or white vinegar in a pinch.
• Lime juice & black pepper: More bright acidity and a citrus twist for perky, memorable flavor.
• Annatto seeds and oil: Annatto is the soul of Chicken Inasal, lending that gorgeous red-orange color and a subtle earthy note.
• Soy sauce: For the dipping sauce—a little umami goes a long way!

Variations

Chicken Inasal is endlessly adaptable—don’t be shy about making this your own! Whether you want to change up proteins, jazz things up with extra heat, or make it weeknight-friendly, there’s a version for everyone at your table.

• Try chicken breasts or wings: If you can’t find marylands, this marinade works beautifully on any cut—just adjust grilling time for thinner cuts.
• Kick up the heat: Add chopped bird’s eye chilies or a pinch of chili flakes to the marinade if you like it spicy.
• Oven-roasted option: No grill? Roast on a wire rack at 400°F (200°C), then broil for a few minutes to char and crisp.
• Vegan twist: Swap in thick slabs of tofu or meaty grilled mushrooms—just don’t skip that bright, citrusy marinade.

How to Make Chicken Inasal

Step 1: Make the Flavor Bomb Marinade

Start by blitzing onions, lemongrass, ginger, and garlic in a food processor until they’re finely chopped and intensely aromatic. Meanwhile, dissolve the salt and sugar in your lemon-lime soda over gentle heat—this helps every element meld beautifully together. Add in the vinegar, lime juice, and black pepper, then stir it all into the blended aromatics. You can make this powerhouse marinade up to two days ahead so the flavors really bloom—or if you’re pressed for time, just allow the chicken to soak for at least an hour, up to three for max flavor.

Step 2: Marinate and Rest the Chicken

Nestle the chicken marylands into a resealable container or dish, making sure each piece is coated in the marinade. Give it at least an hour (or up to three; even overnight if you want a deeper hit of flavor). Before grilling, bring the chicken out of the fridge 30 minutes early—this helps it cook evenly and keeps it juicy inside.

Step 3: Make Showstopping Annatto Oil

While the chicken marinates, gently heat the oil and annatto seeds in a saucepan over low heat for about 5 to 8 minutes, until the oil is a deep, rich red. Strain out the seeds and set that gorgeous oil aside—you’ll use it to baste the chicken as it grills, and you can even reserve a little to drizzle over rice!

Step 4: Grill to Perfection

Preheat your grill to medium (not scorching hot!). Line it with two layers of foil for easy cleanup and to stop the marinade from burning. Brush any excess aromatics off the chicken and lightly oil the foil. Arrange the chicken skin side down, basting with annatto oil as it cooks. Grill for about 45 minutes, turning and basting a couple of times until the skin is burnished and the chicken completely cooked—it should be deeply golden and caramelized, with little charred bits for extra flavor.

Step 5: Make the Dipping Sauce

Mix together soy sauce, coconut vinegar, and lime juice in a small bowl. This zingy, savory sauce is the classic Chicken Inasal dip—vital for truly authentic flavor and perfect for drizzling over everything!

How to Serve Chicken Inasal

Garnishes

For a classic finish, sprinkle Chicken Inasal with extra chopped lemongrass or fresh cilantro just before serving. Lime wedges on the side let everyone dial up the citrus brightness, and a drizzle of that beautiful annatto oil adds both color and subtle earthy richness.

Side Dishes

This dish truly shines with fluffy, steaming rice—especially if you’ve used leftover annatto oil to make show-stopping yellow rice! Grilled corn, atchara (Filipino pickled papaya), or a crisp cucumber salad round out the plate and balance those bold, smoky flavors.

Creative Ways to Present

Go family-style with a big platter piled high with Chicken Inasal, rice, and dipping sauce for a laid-back Filipino feast, or serve individual portions over colorful banana leaves for a festive touch. Skewer chunks for delicious party-friendly bites—or turn leftovers into a hearty chicken rice bowl with pickled veggies and spicy vinegar drizzle.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Inasal will keep beautifully in an airtight container in the refrigerator for up to three days. Store any extra dipping sauce in a small jar and keep it chilled—it’s perfect for quick weeknight dinners or sandwiches.

Freezing

If you want to freeze, let the grilled chicken cool first. Then transfer to freezer bags or containers, removing as much air as possible. Chicken Inasal freezes well for up to three months and makes for a fantastic make-ahead meal; just thaw overnight in the fridge before reheating.

Reheating

Gently reheat Chicken Inasal in a covered skillet or in the oven at 325°F/160°C, drizzled with a little annatto oil or broth to help it stay moist. Avoid microwaving if you can—it’ll keep the skin crisper and the marinade flavors vibrant.

FAQs

Final Thoughts

There’s nothing quite as heartwarming—and utterly mouthwatering—as gathering around the table to share homemade Chicken Inasal. If you try just one new grilled dish this season, let it be this Filipino classic! I can’t wait for you to dig in and discover why it’s loved all over the world.

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