Name: Chicken Inasal (Filipino Grilled Chicken)
Prep time: PT-986816H19M20S
Cook time: PT-493408H9M40S
Total time: 2 h
Ingredients: 1 whole chicken, cut into parts (or 6-8 pieces of bone-in chicken pieces such as thighs, drumsticks, and breast); 1/4 cup soy sauce; 1/4 cup vinegar (preferably cane vinegar or white vinegar); 2 tablespoons calamansi juice (or substitute with lemon or lime); 6 cloves garlic, minced; 1 tablespoon ginger, minced or grated; 2 tablespoons brown sugar; 1 teaspoon salt; 1 teaspoon ground black pepper; 1/4 teaspoon turmeric powder (optional for added color and flavor); 1 tablespoon annatto oil (or achiote oil) for basting (optional, but it gives a vibrant color); 1/4 cup vegetable oil; Bamboo skewers (for grilling, if desired); Soy Sauce: The soy sauce provides a deep umami flavor that forms the savory base of the marinade.; Vinegar: The tanginess of the vinegar is key to balancing the richness of the chicken, while also tenderizing it during the marination process.; Calamansi: A small citrus fruit native to the Philippines, calamansi has a distinct tart flavor that adds a refreshing citrusy kick to the dish. If unavailable, lemon or lime juice can be substituted.; Brown Sugar: Brown sugar adds a subtle sweetness to the marinade that complements the acidity of the vinegar and the saltiness of the soy sauce.; Annatto Oil: Annatto oil is used to give the chicken a beautiful orange-red color and adds a subtle, earthy flavor. It’s commonly used in Filipino cooking, but it’s optional for this recipe.; Turmeric: Although not always included, turmeric can add an extra depth of flavor and a beautiful yellow hue to the marinade.

Ingredients

Scale

Here’s what you’ll need to make this authentic Chicken Inasal recipe:

1 whole chicken, cut into parts (or 6–8 pieces of bone-in chicken pieces such as thighs, drumsticks, and breast)

1/4 cup soy sauce

1/4 cup vinegar (preferably cane vinegar or white vinegar)

2 tablespoons calamansi juice (or substitute with lemon or lime)

6 cloves garlic, minced

1 tablespoon ginger, minced or grated

2 tablespoons brown sugar

1 teaspoon salt

1 teaspoon ground black pepper

1/4 teaspoon turmeric powder (optional for added color and flavor)

1 tablespoon annatto oil (or achiote oil) for basting (optional, but it gives a vibrant color)

1/4 cup vegetable oil

Bamboo skewers (for grilling, if desired)

Ingredient Highlights

Soy Sauce: The soy sauce provides a deep umami flavor that forms the savory base of the marinade.

Vinegar: The tanginess of the vinegar is key to balancing the richness of the chicken, while also tenderizing it during the marination process.

Calamansi: A small citrus fruit native to the Philippines, calamansi has a distinct tart flavor that adds a refreshing citrusy kick to the dish. If unavailable, lemon or lime juice can be substituted.

Brown Sugar: Brown sugar adds a subtle sweetness to the marinade that complements the acidity of the vinegar and the saltiness of the soy sauce.

Annatto Oil: Annatto oil is used to give the chicken a beautiful orange-red color and adds a subtle, earthy flavor. It’s commonly used in Filipino cooking, but it’s optional for this recipe.

Turmeric: Although not always included, turmeric can add an extra depth of flavor and a beautiful yellow hue to the marinade.

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Instructions

First Step: Prepare the Chicken

Cut the Chicken: If using a whole chicken, cut it into manageable parts (legs, thighs, breasts, and wings). You can also use pre-cut chicken parts such as drumsticks, thighs, or wings for convenience.

Score the Chicken: Make shallow cuts on the chicken pieces to allow the marinade to penetrate better and to ensure even cooking.

Second Step: Marinate the Chicken

Prepare the Marinade: In a large bowl or a resealable plastic bag, combine the soy sauce, vinegar, calamansi juice, minced garlic, grated ginger, brown sugar, salt, black pepper, and turmeric (if using). Stir or shake well to dissolve the sugar and combine the ingredients.

Marinate the Chicken: Add the chicken pieces to the marinade, making sure they’re fully coated. Seal the bag or cover the bowl and refrigerate for at least 1 hour. For best results, marinate the chicken overnight to allow the flavors to fully infuse.

Optional: If using annatto oil, you can brush it on the chicken before grilling to give it an extra vibrant color.

Third Step: Prepare the Grill

Preheat the Grill: Heat your grill to medium-high heat. If you’re using charcoal, wait until the coals are ashed over and glowing red before cooking. If you’re using a gas grill, set it to medium-high heat.

Oil the Grill Grates: To prevent sticking, lightly oil the grill grates using a paper towel dipped in vegetable oil or non-stick spray.

Fourth Step: Grill the Chicken

Grill the Chicken: Place the marinated chicken pieces on the grill, skin-side down. Grill the chicken for about 5-7 minutes on each side, turning occasionally, until the chicken is golden brown, cooked through, and has a nice char.
- For bone-in pieces, cook until the internal temperature reaches 165°F (74°C).
- For boneless pieces, cook for 4-6 minutes per side or until the juices run clear.

Baste the Chicken (Optional): If you want to achieve an extra flavorful, glossy finish, baste the chicken with the annatto oil during grilling. You can also brush the chicken with some of the leftover marinade, but make sure to avoid using marinade that has been in contact with raw chicken to prevent cross-contamination.

Fifth Step: Rest and Serve

Rest the Chicken: Once the chicken is grilled to perfection, let it rest for 5 minutes before serving. This helps the juices redistribute, ensuring the chicken stays juicy and tender.

Serve: Serve the Chicken Inasal with steamed white rice, a dipping sauce made from soy sauce, vinegar, and chili (suka’t toyo), or even a side of pickled vegetables for an authentic Filipino meal.

Prep Time: 10-15 minutes
Marinating: 1-2 hours (or overnight for best results)
Cook Time: 20-25 minutes

Nutrition

Serving Size: 4-6
Calories: 300-350
Fat: 20g
Carbohydrates: 10g
Protein: 30g