Chicken Inasal is a beloved grilled chicken dish hailing from the city of Bacolod in the Philippines. This dish is renowned for its unique blend of spices and mouthwatering basting sauce, making it a standout in Filipino cuisine. The first time I tasted Chicken Inasal, I was instantly captivated by its smoky flavor combined with the tangy marinade. It’s a dish that pairs beautifully with casual family dinners, backyard barbecues, or even special celebrations. Inasal is perfect when you’re craving something flavorful yet simple to prepare.
Choosing the Right Chicken for Inasal
The key to making an excellent Chicken Inasal recipe starts with choosing the right chicken. It’s best to use chicken pieces with skin and bone intact to retain moisture and add flavor while grilling. However, for those seeking a healthier version, removing the skin helps lower cholesterol levels without sacrificing too much on taste. I recommend using whole legs or thighs, as they stay juicy even after grilling, but breast pieces can work well if cooked carefully to avoid drying out. When selecting chicken, opt for fresh, hormone-free meat to ensure the best texture and flavor.
Perfecting the Seasoning
How do you season Chicken Inasal to get that authentic, rich flavor? The answer lies in the marinade. The base of the Chicken Inasal marinade includes lemongrass, coconut vinegar, calamansi juice (or lemon juice), garlic, ginger, and brown sugar. This mixture not only tenderizes the meat but also infuses it with a tangy, slightly sweet taste that sets it apart from other grilled chicken recipes. A unique addition is lemon soda, which helps caramelize the chicken as it grills, giving it a delightful, slightly crisp exterior. Annatto oil, often used for basting, adds a vibrant orange hue and a subtle earthy flavor. Make sure to marinate the chicken for at least two hours, but for the best results, leave it overnight.
Recommended Cooking Equipment
Grilling Chicken Inasal requires some basic equipment, but knowing how to use it effectively can make all the difference. A charcoal grill is the traditional method, imparting the smoky flavor that’s so characteristic of this dish. If you don’t have a charcoal grill, a gas grill or even a grill pan on the stovetop can work, though the flavor might differ slightly.
To ensure even cooking, preheat your grill to medium heat. Always clean and oil the grill grates before placing the chicken on them to prevent sticking. If you’re using wooden skewers, soak them in water for at least 30 minutes to avoid burning. The key to perfect grilling is to maintain a steady temperature, turning the chicken frequently, and basting it with the annatto oil mixture to keep it moist and flavorful throughout the cooking process.
Comprehensive Chicken Inasal Recipe
Chicken Inasal
Chicken Inasal Recipe is a true celebration of Filipino flavors. The smoky, tangy marinade combined with the vibrant basting sauce creates a grilled chicken experience like no other. Every bite brings a delicious balance of spices, making it perfect for family dinners or weekend barbecues. It’s simply irresistible!
Ingredients
- 4 chicken leg quarters (or thighs and drumsticks)
- 1 cup coconut vinegar
- 1/4 cup calamansi juice (or substitute with lemon juice)
- 1/4 cup lemon soda
- 4 cloves garlic, minced
- 1 thumb-size piece of ginger, minced
- 2 stalks lemongrass, crushed
- 2 tablespoons brown sugar
- 1 teaspoon ground black pepper
- 1/4 cup annatto oil (for basting)
- 2 tablespoons margarine
- Salt to taste
Instructions
- Prepare the Marinade: In a large bowl, combine coconut vinegar, calamansi juice (or lemon juice), lemon soda, minced garlic, minced ginger, crushed lemongrass, brown sugar, and ground black pepper. Mix well.
- Marinate the Chicken: Place the chicken leg quarters in a resealable plastic bag or large bowl. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours or overnight for best results.
- Prepare the Grill: Preheat your charcoal or gas grill to medium heat. If using a charcoal grill, ensure the coals are evenly distributed to prevent hot spots.
- Baste the Chicken: In a small bowl, mix the annatto oil and margarine for basting. Skewer the marinated chicken pieces, if desired, and grill them over medium heat, turning frequently and basting with the annatto oil mixture to keep them moist and flavorful.
- Grill the Chicken: Grill the chicken for about 25-30 minutes, turning every 5-7 minutes to ensure even cooking. The chicken is done when the internal temperature reaches 165°F, and the exterior is golden and slightly charred.
- Serve and Enjoy: Remove the chicken from the grill and let it rest for a few minutes before serving. Serve Chicken Inasal with garlic rice and a side of Sinamak (spiced vinegar) for dipping.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 390Total Fat: 22gSodium: 780mgCarbohydrates: 10gSugar: 8gProtein: 28g
Serving Suggestions and Side Dishes
Chicken Inasal pairs wonderfully with steamed or garlic rice, but you can also serve it with fresh ensalada (salad) made from tomatoes, onions, and salted eggs for a refreshing contrast. A side of grilled eggplant with bagoong (shrimp paste) also complements the rich flavors of the Chicken Inasal. Sinamak, a spiced vinegar made with chili and garlic, adds a nice kick when served as a dipping sauce.
Cooking Tips and Common Mistakes to Avoid
- Don’t rush the marination process. The longer the chicken marinates, the more flavorful it becomes. For the best taste, let it sit overnight.
- Baste frequently. To keep the chicken juicy and flavorful, baste with the annatto oil mixture every few minutes while grilling.
- Monitor the grill temperature. If the heat is too high, the chicken may burn on the outside while remaining raw inside. Medium heat ensures even cooking without drying the meat.
- Avoid flipping the chicken too soon. Let one side sear properly before flipping to prevent sticking.
- Rest the chicken. Allow the chicken to rest for a few minutes after grilling to lock in the juices before serving.
Conclusion: A Grilled Delight for Every Occasion
Chicken Inasal is more than just grilled chicken—it’s a flavor-packed dish that brings the vibrant taste of the Philippines to your table. With its perfect blend of spices, tangy marinade, and smoky grilled goodness, it’s a dish that’s sure to impress at family gatherings, casual dinners, or even weekend barbecues. Follow this easy Chicken Inasal recipe to bring a taste of Bacolod into your home, and don’t forget to pair it with the right side dishes for a truly authentic Filipino experience.
Let this Chicken Inasal recipe be your go-to for a flavorful and satisfying meal that everyone will enjoy. Happy grilling!
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I’m Calvin Lamb, an LA-based culinary enthusiast with a decade’s experience in five-star kitchens. My innovative dishes, inspired by seasonal flavors and sustainable practices, blend classic and modern cuisine. Besides crafting unique culinary experiences, I relish exploring new eateries and devising fresh recipes.