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This Chicken Inasal recipe is easy yet delivers bold flavors! Chicken marinated in vinegar, calamansi and spices then grilled to perfection. Oh, and don’t forget the chicken oil!

If you’re on a quest for a unique grilled chicken recipe, look no further than the vibrant streets of the Philippines. Nestled within the rich tapestry of Filipino cuisine is a dish that stands out for its succulent flavors and aromatic charm – Chicken Inasal!

This chicken inasal recipe is so easy and quick not including the time to marinate the chicken. This grilled chicken dish is a sure winner with your family and friends. So let’s start and get those grills fire up!

What is Chicken Inasal?

Chicken Inasal is a grilled chicken dish hailing from the Visayan region of the Philippines. “Inasal” is a term that refers to the method of preparation meaning chargrilled or roasted meat. It originated from the City of Bacolod, Philippines where inasal restaurants are plenty. Others say it means skewered meat from the root word “asal”. Whatever it means, one thing I know for sure is it’s amazingly delicious!

poultry and other ingredients on top of table

poultry skin and annato powder on top of table

Ingredients that Elevate the Flavor

The heart of Chicken Inasal lies in its marinade that also doubles as basting sauce. The traditional marinade comprises a blend of ingredients such as:

Calamansi Juice: A local citrus fruit that lends a tangy brightness to the dish. This can be substituted with lemon juice or lime.
Lemongrass: Adds a subtle citrusy aroma and flavor.
Annatto Oil: A mixture of chicken oil, margarine or butter with annatto seeds that infuses a warm, golden hue while contributing a mild nutty taste.
Garlic and Ginger: These aromatic ingredients provide depth and complexity.
Vinegar or Lemon-lime soda: Tenderizes the meat while balancing the flavors.
Coconut Vinegar: Known for its slightly sweet and mellow acidity.

How to Make

The chicken is marinated with lemon, soy sauce, garlic, lemon grass, pepper and vinegar then grilled over charcoal until tender and juicy. It doesn’t stop there, the grilled chicken is brushed with chicken oil mixed with achuete powder that gives it an orange hue not to mention more flavor.

The recipe for the chicken achuete oil calls for chicken skin. Chicken skin can be bought in some groceries or at butchers in Asian stores. One trick I can share with you is, save the chicken skin when cooking other chicken recipes you make and freeze them. When you have enough, make the chicken oil in advance and place in a bottle with tight fitting lid.

Ways on how to grill

Traditional way of grilling the chicken is by grilling over wood charcoal. This gives it an authentic smoked flavor. This is good if you have a backyard or at picnics.
Using the oven is another option if I want to make chicken inasal indoor especially during winter where it’s cold outside. But I do have a little secret to give it that smoked flavor. Using “liquid smoke” to make it as close as possible to the taste we’re familiar with.
Electric grill is what I used to grill the chicken for this recipe. This grills are good as well and you don’t need charcoal to cook the chicken. But just like the others, the smoke it produces could be a nuisance if your indoor.

Chicken Inasal vs. BBQ Chicken

While Chicken Inasal and BBQ chicken share the concept of grilling, they are distinct in their preparation and flavor.

Marination: Chicken Inasal’s marinade features a blend of indigenous Filipino ingredients that set it apart from the typical BBQ marinades.
Flavor Profile: Chicken Inasal boasts a unique balance of tangy, citrusy, and savory flavors with a hint of smokiness. BBQ chicken tends to lean more towards sweet, smoky, and sometimes spicy flavors.
Aromatic Charm:Lemongrass and annatto oil infuse Chicken Inasal with an aroma that’s distinctly Filipino. BBQ chicken’s aroma varies based on the marinade but often carries a familiar smoky scent.
Cultural Significance: Chicken Inasal is a representation of Filipino heritage, particularly from the Visayan region. BBQ chicken has global variations, each reflecting regional tastes.

grilled poultry on banana leaves in a plate

Tips for an amiable experience!

You don’t necessarily need a charcoal grill or be outside to make the dish. For this recipe we used an electric grill or oven and cooked it in our kitchen.
Mix in the chicken achuete oil sauce with steamed rice for an authentic chicken inasal meal.
To get best results, marinate the chicken overnight for the flavors to really seep in.
Dip it in soy sauce, calamansi, vinegar, chili, salt and chopped onion dipping sauce. You can also add atchara as a side.

How to Serve and Store

To serve, place the grilled Chicken Inasal on a serving platter. Garnish it with a sprinkle of chopped cilantro or scallions for a touch of freshness.
If you have leftovers, store the grilled Chicken Inasal in an airtight container. Refrigerate it promptly to keep it safe and flavorful for 2-3 days.
To reheat, gently warm the chicken in a preheated oven or skillet. You can also microwave it, but be cautious not to overheat and dry out the meat.

grilled meat in a plate with dipping sauce on top of the table

Frequently Asked Questions

Absolutely! While whole chicken legs or chicken thighs are preferred for their tenderness, you can use other cuts for variety.

It’s often served with garlic rice and a side of achara, a Filipino pickle. A dipping sauce made of vinegar, soy sauce, and spices complements the flavors.

Certainly! While grilling over charcoal enhances the smokiness, stovetop grilling works well too.

Marinate for at least an hour to let the flavors develop, but overnight marination yields the best results.

The marinade isn’t inherently spicy, but you can add chopped chili peppers for heat if desired.