In the city of Bacolod, on the island of Negros in the Philippines, chicken inasal reigns supreme. This iconic grilled chicken dish is a symphony of flavors—tangy calamansi, aromatic lemongrass, pungent garlic, and the earthy warmth of annatto—all working together to create a marinade that’s both vibrant and deeply savory.
Grilled over hot coals until the skin is charred and smoky, the meat remains impossibly juicy and tender. Served with steaming garlic rice (sinangag) and a side of sinamak (spiced vinegar dip), chicken inasal is more than a meal—it’s an experience.
While traditionally cooked over charcoal, this recipe adapts beautifully to a gas grill or even an oven broiler. Make it for your next cookout, and you’ll understand why it’s one of the Philippines’ most beloved dishes.
Instructions
Make the Marinade
In a large bowl or resealable bag, combine the calamansi juice, vinegar, soy sauce, garlic, lemongrass, ginger, brown sugar, black pepper, annatto powder, and salt. Whisk until the sugar and annatto are dissolved. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 4 hours, but ideally 8 to 24 hours for deepest flavor.
Make the Sinamak (Spiced Vinegar)
In a small jar, combine the vinegar, smashed garlic, chilies, and peppercorns. Let sit at room temperature for at least 1 hour, or refrigerate overnight for more intense flavor. This can be made days or weeks in advance.
Prepare the Basting Oil
In a small bowl, combine the vegetable oil, melted butter, and 2 tablespoons of the reserved marinade (from the bag before adding chicken, or use fresh marinade if available). Set aside.
Preheat the Grill
Preheat a charcoal or gas grill to medium-high heat (about 375°F to 400°F / 190°C to 200°C). Lightly oil the grates to prevent sticking. Remove the chicken from the marinade, allowing excess to drip off. Reserve the marinade for basting.
Grill the Chicken
Place the chicken skin-side down on the grill. Cook for 5 to 7 minutes per side, turning occasionally, until the skin is golden brown and charred in spots. Brush with the basting oil every few minutes to keep the chicken moist and build up a glossy, flavorful coating. The chicken is done when the internal temperature reaches 165°F (74°C) for breasts or 175°F to 185°F (80°C to 85°C) for thighs and drumsticks.
Rest and Serve
Remove the chicken from the grill and let rest for 5 to 10 minutes. Serve hot with garlic fried rice, sinamak (spiced vinegar), and calamansi wedges on the side.
This Chicken Inasal captures the vibrant, smoky, tangy flavors of a Filipino grilling tradition—a dish that’s as fun to make as it is to eat.
