Overview
Traditional Filipino grilled chicken featuring an aromatic citrus-vinegar marinade and rich achuote basting oil.
IMG_0936
Dinner
Featured
Filipino Chicken Inasal
An authentic recipe for Filipino Chicken Inasal, celebrated for its signature lemongrass-citrus marinade and bright red achuote glaze.
Ready in
55 min
Makes 4 servings
Prep
30m
Cook
25m
Level
Medium
About this recipe
An authentic recipe for Filipino Chicken Inasal, celebrated for its signature lemongrass-citrus marinade and bright red achuote glaze.
Traditional Filipino grilled chicken featuring an aromatic citrus-vinegar marinade and rich achuote basting oil.
Ingredients
Chicken and Marinade
Basting Oil
Equipment
- Outdoor grill or grill pan For cooking chicken
- Large mixing bowl For marinating
- Small saucepan For preparing achuote oil
Instructions
-
In a large bowl, combine calamansi juice, minced lemongrass, ginger, garlic, brown sugar, coconut vinegar, and soy sauce.
-
Add chicken pieces to the marinade, cover, and refrigerate for at least 3 hours or overnight.
180 min -
Prepare the achuote basting oil by heating vegetable oil with annatto seeds in a small pan until the oil turns bright red-orange, then strain and mix with minced garlic.
-
Preheat grill to medium-high heat. Grill the chicken, turning occasionally and basting generously with the achuote oil until fully cooked and slightly charred.
25 min
Nutrition
Calories
410
Protein
34g
Carbs
8g
Fat
26g
Fiber
1g
Sugar
5g
Sodium
580mg
Serving Size
1 serving
Cooking Timeline
Recipe Scorecard
Overall
9.3
/10
Expert
4.9
95% conf.
Expert Review
Verdict
An incredible smoky, tangy, and savory Filipino grilled chicken classic bursting with traditional flavors.
Pros
- Deeply flavorful marinade
- Smoky and aromatic
- Unique citrus and lemongrass profile
Cons
- Requires advance marination time
AI Insights
Summary
An authentic recipe for Filipino Chicken Inasal, celebrated for its signature lemongrass-citrus marinade and bright red achuote glaze.
Tips
- Use fresh calamansi juice if available for the most traditional sour profile
- Baste the chicken frequently during the last few minutes of grilling for a glossy finish
- Serve hot with garlic rice and a dipping sauce of soy sauce, calamansi, and sili
Substitutions
- Calamansi juice → Lime juice or a mix of lemon and lime
- Coconut vinegar → Apple cider vinegar or white vinegar
Storage
Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days.
Pairing
- Steamed garlic rice (Sinangag)
- Atchara (pickled green papaya)
AI Cooking Assistant
Ask about substitutions, timing, or technique for this recipe.
FAQ
What gives Chicken Inasal its signature yellow-orange color?
The distinct color comes from the achuote (annatto) oil used for continuous basting while grilling.
Can I bake Chicken Inasal instead of grilling?
Yes, you can bake it at 400°F (200°C) for 35-40 minutes, basting with achuote oil halfway through.
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4.9 expert rating
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