🤔 What is chicken inasal?
Chicken inasal is a popular Filipino grilled chicken dish, traditionally marinated with calamansi (Philippine lime), vinegar, lemongrass, garlic, and ginger, then basted with annatto chicken oil for a smoky, tangy, slightly sweet flavor.
It originates from Bacolod in the Visayas region of the Philippines, and inasal means chargrilled or roasted in Visayan, describing its classic grilling method.
🍚 Ingredient tips and substitutes
- Chicken leg Bone-in chicken leg quarters are really juicy and flavorful, and hold up well on the grill. Feel free to substitute thighs or wings, adjusting the cooking time. Skin-on works best to help lock in moisture and create a slightly charred, crispy exterior.
- Inasal chicken oil My homemade version of this orange-red oil adds authentic color and a subtle smoky, earthy note.
- Lemongrass Adds a bright, citrusy fragrance to the marinade.
- Ginger Adds gentle warmth and a mild earthiness.
- Thai shallot Thai shallots are milder and sweeter than regular onion.
- White pepper
- Oyster sauce Adds a savory, slightly sweet umami flavor.
- Soy sauce Provides a salty base.
- Vinegar Gives tang and helps tenderize the meat. Any mild vinegar works.
- Sugar Helps round out salty and tangy flavors, while also encouraging caramelization on the grill.
- Water Slightly dilutes the marinade so the flavors penetrate without becoming too salty or sharp.
💡Easy tip for maximum flavor!
I like to baste the chicken several times while it’s on the grill or in the oven, because the oil is really what this chicken is all about, right? I’ve tested brushing it just once at the start and again near the end, but basting it multiple times gives so much more flavor!
🍗 More grilled chicken recipes to try
Chicken Inasal Recipe
Juicy chicken inasal with a simple marinade and homemade annatto chicken oil, inspired by Bacolod street food flavors.
Equipment
- Knife and cutting board
- Measuring cups and spoons
- Mixing bowl
- Basting brush
- Grill or oven
- Tongs
Ingredients
- 1 stalk lemongrass sliced thinly
- 3 cloves garlic minced
- 1 Thai shallot finely chopped
- 2 thin slices ginger
- 2 tbsp chicken inasal oil
- ½ tsp black peppercorns
- 1 ½ tbsp oyster sauce
- 1 ½ tbsp soy sauce
- 1 ½ tsp sugar
- 2 tbsp water
- 1 tbsp vinegar cane or rice vinegar
- 4 chicken legs
Instructions
- Slice the ginger and lemongrass thinly, mince the garlic, and finely chop the shallot.
- Pound the lemongrass first in a mortar until broken down, then add ginger, shallot, garlic, and peppercorns, pounding into a coarse paste.
- Transfer to a bowl and mix in the chicken inasal oil, oyster sauce, soy sauce, sugar, water, and vinegar.
- Add the chicken legs and coat well with the marinade. Cover and chill for at least 1 hour or overnight.
- Grill over medium heat, basting if you like, until the chicken is cooked through.
Video
Nutrition Facts
Chicken Inasal Recipe
Amount per Serving
Calories
719
% Daily Value*
Fat
55
g
85
%
Saturated Fat
12
g
75
%
Trans Fat
0.2
g
Polyunsaturated Fat
13
g
Monounsaturated Fat
26
g
Cholesterol
240
mg
80
%
Sodium
1341
mg
58
%
Potassium
636
mg
18
%
Carbohydrates
10
g
3
%
Fiber
0.4
g
2
%
Sugar
3
g
3
%
Protein
44
g
88
%
Vitamin A
238
IU
5
%
Vitamin C
2
mg
2
%
Calcium
46
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
🍗 How to make chicken inasal
- Thinly slice the ginger and lemongrass, mince the garlic, and finely chop the Thai shallot to make them easier to pound later.
- Add the sliced lemongrass to a mortar and pound until broken down, then add the ginger, shallot, and garlic, pounding everything into a coarse paste.
- Transfer the paste to a bowl, stir in the chicken inasal oil, oyster sauce, soy sauce, sugar, water, vinegar, and white pepper until fully combined.
- Add the chicken legs to the bowl and toss to coat evenly with the marinade. Cover and refrigerate for at least 1 hour, or overnight for the best flavor.
- Preheat your grill or grill pan to medium heat. Grill the chicken, brushing with extra marinade if desired, until cooked through and nicely caramelized.
