When I first tried chicken inasal, I saw how its tangy, garlicky marinade turns simple chicken into a standout meal. This Filipino grilled chicken dish uses everyday ingredients like calamansi and coconut vinegar for that signature flavor. If you’re looking for a straightforward way to make it at home, this recipe delivers juicy results with minimal fuss.
The key is marinating the chicken overnight, then grilling it over charcoal for the best char. I’ll walk you through every step, plus share tips on ingredients, nutrition, and variations so you get it right the first time.
How to Make Chicken Inasal Recipe
Recipe Details
- Prep Time: 20 minutes (plus 4-24 hours marinating)
- Cook Time: 25-30 minutes
- Servings: 4
- Course: Main Dish
- Cuisine: Filipino
- Diet: Gluten-free (naturally), Dairy-free
Ingredients
- 2 lbs (900g) chicken legs or thighs, bone-in and skin-on
- 1/2 cup coconut vinegar
- 1/4 cup calamansi juice (or substitute with lemon and lime juice, 2 tbsp each)
- 8 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp annatto oil (or achuete oil, made by steeping 2 tbsp annatto seeds in 1/4 cup hot oil)
- 1/4 cup lemon soda (like Sprite, for tenderness)
- 2 stalks lemongrass, bruised and chopped (optional, for extra aroma)
- Bamboo skewers (soaked in water if grilling)
Instructions
- In a large bowl, mix coconut vinegar, calamansi juice, minced garlic, grated ginger, salt, black pepper, annatto oil, lemon soda, and lemongrass if using. This forms the marinade.
- Add the chicken pieces to the bowl, ensuring they’re fully coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor penetration.
- Remove chicken from the marinade, letting excess drip off. Reserve the marinade for basting.
- Thread chicken onto bamboo skewers, or grill whole pieces directly.
- Preheat your grill to medium-high heat (about 375°F or 190°C). If using charcoal, aim for even coals.
- Grill the chicken for 10-12 minutes per side, basting with reserved marinade every few minutes until the internal temperature reaches 165°F (74°C). The skin should be golden and slightly charred.
- Rest the chicken for 5 minutes before serving. Brush with a little annatto oil for shine.
Nutrition
Per serving (1/4 of recipe, one chicken leg):
- Calories: 350 kcal
- Protein: 28 g
- Fat: 22 g
- Carbohydrates: 5 g
- Sugar: 2 g
- Fiber: 0 g
- Sodium: 850 mg
- Cholesterol: 120 mg
Cooking Method
Chicken inasal relies on grilling, which caramelizes the sugars in the marinade for a smoky, charred edge. The acid from calamansi and vinegar tenderizes the meat while garlic and ginger add depth. Charcoal gives the most authentic taste, but a gas grill or even oven broiling works in a pinch—finish under the broiler for 2-3 minutes to mimic the char.
Tools Needed
- Large mixing bowl for marinade
- Grill (charcoal preferred) or oven with broiler
- Tongs for flipping
- Meat thermometer
- Basting brush
- Skewers (optional)
Choosing Your Ingredients
Selecting the Best Chicken
Fresh chicken legs or thighs carry the most flavor due to their higher fat content. Bone-in pieces stay moist during grilling, as the bone conducts heat slowly. Look for skin-on cuts—they crisp up nicely with the marinade’s oils. If sourcing from a market, opt for free-range for better texture and taste.
Understanding the Marinade Components
Coconut vinegar brings a mild tang without overpowering acidity, unlike white vinegar. Calamansi juice offers citrus brightness; if unavailable, a mix of lemon and lime mimics its tart profile. Annatto oil imparts the dish’s reddish hue and subtle earthiness—make it by heating oil with annatto seeds, then straining. Garlic and ginger form the savory base, with garlic’s pungency mellowing during marination and ginger adding warmth that aids digestion.
Lemongrass and Soda Additions
Lemongrass infuses a grassy note that complements the garlic. The lemon soda’s carbonation and sugar help break down proteins for tenderness, similar to using pineapple juice in other marinades. Skip it for a less sweet version, but it enhances juiciness.
The Nutrition Behind Chicken Inasal
This recipe balances protein from the chicken with minimal carbs, making it suitable for balanced meals. The 28 grams of protein per serving supports muscle repair and satiety. Fats from the skin provide energy, but you can trim them to lower calories.
Vinegar and calamansi contribute antioxidants that may improve gut health by supporting beneficial bacteria. Ginger offers anti-inflammatory benefits, potentially easing digestion after a meal. Overall, one serving fits into a 2,000-calorie diet, providing about 18% of daily protein needs without excess sodium if you watch basting.
Sodium comes mainly from added salt and natural chicken content—aim under 2,300 mg daily, so pair with fresh veggies to balance it.
The Story of Chicken Inasal
Chicken inasal hails from Bacolod in the Philippines, where it emerged in the 1970s at spots like Manokan Country. It draws from Visayan cooking traditions, blending Spanish-influenced grilling with local ingredients like calamansi from citrus groves.
The name “inasal” means grilled over coals, a method passed down in family eateries. It gained national fame through food stalls, becoming a staple at fiestas. Today, it represents Filipino resourcefulness—using affordable chicken and pantry staples for bold flavors.
Adapting Chicken Inasal for Your Diet
For a low-fat version, use skinless chicken breasts and skip the basting oil—grill at a lower heat to prevent drying. This cuts fat to about 10 g per serving while keeping protein high.
Make it dairy-free by default, as there’s no dairy involved. For gluten-free, ensure your soy alternatives (if swapping vinegar) are certified. A paleo adaptation replaces soda with more calamansi and uses coconut aminos instead of salt for lower sodium.
Vegan swaps include using firm tofu or portobello mushrooms marinated the same way—grill for 8-10 minutes. For low-carb, serve without rice, focusing on the chicken’s natural flavors.
Common Mistakes and Expert Tips
A big error is skipping the marinade time—four hours minimum lets acids tenderize without making the meat mushy. Over-marinating past 24 hours can toughen it, so check your fridge space.
Grill too hot, and the outside burns before the inside cooks; use a thermometer to hit 165°F precisely. Baste sparingly near the end to avoid flare-ups from sugars in the soda.
For even cooking, pat chicken dry before skewering. If no grill, bake at 400°F for 20 minutes, then broil. Resting keeps juices in—don’t cut right away.
The Science of Grilling Chicken Inasal
The Maillard reaction happens when proteins and sugars in the marinade hit high heat, creating that appealing brown crust and deeper flavors. Annatto’s pigments bind to the fat, giving color without burning.
Acids in the vinegar denature proteins, opening the meat’s structure for better seasoning absorption. Carbonation from soda creates tiny bubbles that further tenderize fibers, much like mechanical tenderizing.
Serving, Pairing, and Storage
Serve chicken inasal hot with steamed rice and a side of cucumber-tomato salad to cut richness. Pair with atchara (pickled papaya) for acidity, or garlic fried rice for a full meal.
Beer like San Miguel complements the smokiness, or try iced tea for a non-alcoholic option. For storage, cool completely, then refrigerate in an airtight container up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispness—avoid microwaving to prevent sogginess.
Freeze marinated (uncooked) chicken for up to 2 months; thaw overnight before grilling. Cooked leftovers freeze well for 1 month, but eat within 2 days after thawing for safety.
Frequently Asked Questions
What is chicken inasal?
Chicken inasal is a Filipino dish of marinated and grilled chicken, known for its tangy, garlicky flavor and reddish tint from annatto. It originates from Bacolod and is often skewered.
Can I use chicken breast for inasal?
Yes, but breasts dry out faster, so marinate longer and grill to 165°F. Thighs are better for juiciness due to higher fat.
What if I can’t find calamansi?
Substitute with equal parts lemon and lime juice. It won’t be exact but captures the citrus tang needed for the marinade.
Is chicken inasal spicy?
No, the traditional recipe isn’t spicy. Add chili flakes to the marinade if you want heat.
How do I make annatto oil at home?
Heat 1/4 cup oil with 2 tbsp annatto seeds for 5 minutes on low, then strain. Use immediately or store in the fridge for a week.
Can I bake chicken inasal instead of grilling?
Yes, bake at 400°F for 25 minutes, then broil 2-3 minutes per side for char. It won’t have the same smoke but tastes close.
Is this recipe keto-friendly?
Mostly—skip the soda to cut carbs to under 2 g per serving. Use thighs for fat content that fits keto macros.
How long does the marinade last in the fridge?
Up to 2 days, but use fresh for best flavor. Discard after using on raw chicken.
What sides go with chicken inasal?
White rice, ensalada (cucumber salad), or grilled veggies. It pairs well with tangy pickled sides.