Chicken Inasal Recipe (Filipino Barbecue Chicken)

This is my family’s tried and true Chicken Inasal recipe that’s packed with flavor and a guaranteed hit for your next dinner or barbecue party!

Watch the Chicken Inasal Recipe Video Below!

The Philippines has many, many delicious chicken recipes, but I truly believe Chicken Inasal is my number one favorite amongst all of those.

When prepared right, the chicken is incredibly aromatic and flavorful throughout as a result of the lemongrass, ginger, and garlic. The skin is also basted with an annatto sauce during cooking to give it a vibrant red hue with a distinct citrus, floral taste.

What is Chicken Inasal?

The word “inasal” literally translates to “roasted” or “char-grilled” meat which are marinated and then grilled over charcoal. It originates from the city of Bacolod in the Visayan region of the Philippines.

“Inasal”, in general, refers to a collective name or an umbrella term for all kinds of chicken inasal. No two kinds of chicken inasal are the same, and each restaurant (and even each family) who serves it has their own rendition on how to make this dish.

Ingredients and Substitutions

Chicken Thighs: The best meat you can use for any barbecued chicken is juicy, dark meat. Chicken thighs or legs are the preferred choice for this recipe.

• Substitutes: You’re also free to experiment with inasal wings or even breasts for a leaner option.

Lemongrass, garlic, ginger: This is the holy trinity for our chicken inasal. Pound these into a paste as fine as you can to fully extract their natural oils and flavors prior to mixing into the marinade.

Brown sugar: A good amount of sugar helps to bring the whole marinade together by balancing the sour and savory flavors with a touch of sweetness.

• Substitutes: Regular white sugar or honey can work.

Cane vinegar, calamansi juice: The cane vinegar and calamansi gives the marinade its signature tang. Filipino vinegars can be purchased in most Asian or Filipino groceries. If in season, fresh calamansi may also be bought. Otherwise, you can try to buy pure (unsweetened) calamansi juice in some Asian markets.

• Substitutes: Cane vinegar can be replaced with any standard white vinegar or even rice wine vinegar. Calamansi juice can be substituted with either lime or lemon juice if you can’t find it in your area.

Liquid seasoning: This refers to a popular Filipino condiment which is a slightly more flavorful and concentrated version of soy sauce. You can find this in most Asian or Filipino groceries in small, plastic or glass bottles.

• Substitutes: Soy sauce is a good substitute.

Annatto oil: Annatto oil can be bought, but making your own is so much more flavorful (and very easy!).

• Substitutes: Since trialling this recipe, I’ve found that annatto powder is a pretty decent substitute, which works quite well in giving the inasal that classic red-hue appearance. I’d recommend adding about 1 teaspoon into the marinade and whisking it in really well, as the powder tends to clump up.

*To make enough annatto oil for this particular recipe, you can follow my annatto oil recipe here.

Instructions

To prepare the marinade, start by pounding the lemongrass, garlic, ginger, and salt together in a mortar and pestle. Continue pounding until their natural moisture comes out and no large chunks remain.

In a bowl, combine the pounded aromatics mixture with the annatto oil, brown sugar, cane vinegar, calamansi juice, liquid seasoning, and ground black pepper. Mix well to combine.

Place the chicken thighs inside a plastic bag and pour the prepared marinade on top. Make sure the marinade coats all the chicken pieces adequately. Let marinate for at least 1 hour to a maximum of overnight.

When ready to cook, place the marinated chicken on a wire rack and bake in a preheated oven at 375°F for a total of 45-50 minutes, or until the internal temperature is 165°F.

Meanwhile, prepare the basting sauce by combining all the ingredients together until smooth. In the last 15 minutes of cooking (around the 30 minute mark), you’ll need to baste the chicken every 5 minutes (for a total of 3-4 bastings).

Once the chicken is just about cooked, turn the broiler on high, and let the chicken broil until the its skin begins to char. Serve immediately. Enjoy!

Cooking Tips

Don’t skip the marinating step: As with any marinade, letting your chicken sit in the sauce for at least 8 hours to overnight is key in allowing the marinade to season it throughout. If you really needed to, I’d recommend marinating this for at least an hour at minimum.

Keep a close eye during broiling: Broiling on high helps to achieve a dark char on the skin of the chicken, giving it a toasty, caramelized finish. On a grill, this is typically achieved through direct contact of the chicken with the flames. In either case, watch the chicken carefully as you can quickly cause them to burn and taste bitter.

FAQs (Frequently Asked Questions)

How can I serve this?

Chicken inasal is typically the star of the dish, served alongside freshly cooked rice. It can also be served with a Filipino dip, known as sawsawan, which can be anything from a spiced vinegar dip, to simply soy sauce.

You may also eat it with some freshly sliced vegetables and fruits, including cucumber, tomatoes, and mangoes.

Can I use chicken breasts?

For a more leaner option, chicken breasts can work. Just be sure to check for internal doneness similar to how you would dark meat (at least 165F internal).

How long can I marinate chicken inasal?

1 hour is the bare minimum, while overnight (around 8 hours) is preferred for best results. I’d recommend not marinating the chicken for any longer than 24 hours, otherwise acids in the marinade can begin breaking down and denaturing the proteins of the chicken, turning it mushy.

How can I store leftovers?

Leftover chicken inasal can stay good for up to 5 days stored in a resealable container in the refrigerator.

To reheat, simply warm in the microwave, the oven, or in the air frier at 350 F for around 10 minutes until fully warmed through.

Can I grill this?

To grill, simply follow the recipe instructions to prepare the marinade. Then when ready cook, grill the marinated chicken, low and slow for about 30-40 minutes depending on the thickness of your chicken, or until the internal temperature is 165°F.

In the last 15 minutes of cooking, baste the chicken every 5 minutes to retain its juices and to add flavor.

Looking for more delicious recipes? Try out these for your next meal:

• Chinese Egg Fried Rice
• Chicken Adobo
• Honey Garlic Potatoes
• Sticky 5-Spice Chicken