09/03/2026
Authentic Chicken Inasal Recipe
The "secret" to genuine Chicken Inasal is the highly specific marinade, which must include Calamansi juice, Lemongrass, and Vinegar. It is traditionally grilled over charcoal to achieve the signature smokiness.
Yields: 4-5 servings
Prep time: 20 minutes
Marinating time: 3 to 8 hours (or overnight)
Grilling time: 25-30 minutes
Ingredients
For the Chicken:
1 kg (approx. 2.2 lbs) of Chicken Leg Quarters, Thighs, or Drumsticks (Bone-in, skin-on).
For the Marinade:
½ cup Cane Vinegar (like Datu Puti) or Coconut Vinegar.
¼ cup Calamansi Juice (approx. 10-15 pieces) or substitute with Lime juice.
3 stalks Lemongrass, white parts only, smashed and finely chopped.
1 whole head of Garlic, peeled and minced.
1 thumb-size piece of Ginger, peeled and grated.
2 tbsp Brown Sugar.
1 tbsp Salt (adjust to taste).
1 tsp Ground Black Pepper.
1 tbsp Soy Sauce (optional, for depth of color/flavor).
For the Basting Oil (Atsuete Oil):
½ cup Chicken Fat (rendered) or Vegetable Oil.
2 tbsp Atsuete (Annatto) Seeds.
3 cloves Garlic, pounded (optional).
Instructions
1. Prepare the Marinade:
In a large, non-reactive bowl (glass or ceramic), combine the vinegar, calamansi juice, chopped lemongrass, minced garlic, grated ginger, brown sugar, salt, pepper, and soy sauce (if using). Stir well until the sugar and salt dissolve.
2. Marinate the Chicken:
Wash and pat the chicken pieces dry. You can poke some holes into the thickest parts of the chicken with a fork to help the marinade pe*****te.
Submerge the chicken pieces in the marinade, ensuring they are fully coated. Cover the bowl or use a large Ziploc bag.
Refrigerate and marinate for at least 3 hours. For the best, most tender results, marinate overnight (but not longer than 12 hours, or the acid will affect the meat texture).
3. Make the Atsuete Basting Oil:
In a small saucepan over low heat, add the oil or chicken fat and the atsuete seeds.
Cook slowly, stirring occasionally, until the oil turns a deep, vibrant orange-red color (about 5-8 minutes). Do not boil the oil or the seeds will burn and become bitter.
Remove from heat and let it cool. Strain the oil into a small bowl, discarding the seeds. Set aside for basting.
4. Grill the Inasal:
Prepare your charcoal grill for medium-high, direct heat. Lightly oil the grates.
Remove the chicken from the marinade, shaking off any excess aromatics (discard the leftover marinade).
Place the chicken pieces on the hot grill grates, skin-side up first.
Grill for about 5-7 minutes per side until you get nice char marks.
Flip the chicken to skin-side down.
Baste generously with the Atsuete oil. Continue flipping and basting every 3-5 minutes.
Grill for a total of 25-30 minutes, or until the skin is crispy, caramelized, and the internal temperature of the thickest part reads 165°F (74°C) on a meat thermometer.
5. Rest and Serve:
Remove the grilled chicken from the heat and let it rest for 5 minutes before serving to lock in the juices.
Serve hot with steamed rice (traditionally Garlic Rice basted with some of the leftover Atsuete oil).
Traditional Dipping Sauce (Sawsawan):
Serve alongside a small bowl of Soy Sauce, a squeeze of Calamansi, and a few crushed Siling Labuyo (bird’s eye chilies).
