Filipino Grilled Chicken Inasal
Chicken inasal is Filipino grilled chicken marinated with calamansi, vinegar, lemongrass, ginger, garlic, and annatto oil.
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1 hr 10 mintotal
40 min hands-on30 min hands-off
Prep 15 min · Cook 25 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Grill, Stovetop.
Includes 30 minutes for marination. You can marinate the chicken up to 4 hours in the refrigerator, but bring it close to room temperature before grilling.
Method
Warm cooking oil with annatto seeds for 1 minute, then strain and keep the orange annatto oil aside.
1 min
Mix calamansi juice, vinegar, lemongrass, garlic, ginger, brown sugar, salt, ground black pepper, and half the annatto oil.
Coat the chicken with the marinade and rest for 30 minutes.
30 min
Heat a grill pan or grill over medium heat and cook the chicken for 10 to 12 minutes on each side.
10–12 min
Brush with the remaining annatto oil while cooking so the chicken becomes glossy and lightly charred.
Rest the chicken for 5 minutes before serving.
5 min
How to tell it's done
The chicken should be juicy inside with golden-orange edges and light char marks.
Getting it right
Tip
Keep the heat medium so the sugar in the marinade caramelizes without burning.
What to serve it with
Serve with steamed rice, extra calamansi juice, and a simple vinegar dipping sauce.
Common mistakes
- The chicken burns outside before cooking through.
- Grill over medium heat and brush with annatto oil as it cooks instead of letting sugary marinade drip onto high heat.
Substitutions
- Calamansi Juice → Lemon Juice — Use lemon juice if calamansi juice is unavailable, but the flavor will be less distinctly Filipino.
- Chicken Thigh → Chicken Drumstick — Chicken drumsticks grill well and stay juicy.
Storing and reheating
Refrigerate cooked chicken inasal for up to 3 days. Reheat covered until hot, then uncover briefly for the edges; freeze cooked portions for up to 2 months.
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