Chicken Inasal is a beloved Filipino grilled chicken dish that’s absolutely bursting with flavor! This traditional recipe hails from Bacolod City and features tender, juicy chicken marinated in a vibrant blend of calamansi, ginger, garlic, and annatto, then grilled to perfection over charcoal. The result is a smoky, slightly tangy, and utterly delicious chicken that’s perfect for family gatherings, backyard barbecues, or any special occasion.
What makes Chicken Inasal so special is its incredible balance of flavors. The marinade is a beautiful combination of acidic calamansi juice (or lime as a substitute), pungent garlic and ginger, and earthy annatto seeds that give the chicken its gorgeous golden-orange color. When grilled, the exterior becomes beautifully charred and caramelized while the inside stays incredibly moist and tender.
This recipe is surprisingly easy to make at home, and you don’t need any fancy equipment—just a grill or even a grill pan will work beautifully. The chicken can be prepared ahead of time, making it perfect for meal prep or entertaining. Serve it with pickled red onions, steamed rice, and a fresh salad for an authentic Filipino feast.
For more grilling inspiration, check out these amazing resources from Bon Appétit’s grilled chicken collection and Serious Eats’ grilling guide. You can also explore New York Times cooking for more grilled chicken inspiration.
Whether you’re a seasoned grill master or a beginner, this Chicken Inasal recipe will become your go-to for impressive, restaurant-quality chicken that tastes like it came straight from a Filipino street market. The combination of tender chicken, bold marinades, and smoky char creates a dish that’s unforgettable and absolutely crave-worthy!
Ingredients
- 2 lbs chicken thighs and drumsticks (or your preferred cut), skin-on
- 1/2 cup fresh calamansi juice (or fresh lime juice as substitute)
- 1/4 cup soy sauce
- 8 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 tablespoons annatto seeds (atsuete), soaked in 2 tablespoons warm water for 10 minutes
- 3 tablespoons vegetable oil
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 2 bay leaves
- 1 tablespoon fish sauce (patis)
- Fresh calamansi or lime wedges for serving
- Fresh green onions, chopped for garnish
Instructions
- Pat the chicken dry with paper towels and place in a large bowl or resealable plastic bag.
- In a separate bowl, combine the fresh calamansi juice, soy sauce, minced garlic, grated ginger, annatto-infused water, vegetable oil, brown sugar, black pepper, salt, cayenne pepper, bay leaves, and fish sauce. Stir well until everything is thoroughly combined and the sugar is dissolved.
- Pour the marinade over the chicken, making sure all pieces are well coated. If using a plastic bag, squeeze out excess air and seal. If using a bowl, cover with plastic wrap. Refrigerate for at least 2 hours, but ideally 4-8 hours or overnight for maximum flavor.
- Remove the chicken from the refrigerator about 30 minutes before grilling to allow it to come to room temperature.
- Preheat your grill to medium-high heat (around 375-400°F). If using a charcoal grill, arrange coals so you have a hotter zone and a cooler zone for indirect cooking.
- Remove the chicken from the marinade, reserving about 1/2 cup of the marinade in a small bowl for basting during cooking.
- Place the chicken on the grill, skin-side down first. Grill for 12-15 minutes until the skin is crispy and golden-brown, with beautiful char marks.
- Flip the chicken over and continue grilling for another 10-12 minutes, basting frequently with the reserved marinade using a brush or spoon.
- Check that the internal temperature reaches 165°F (74°C) using a meat thermometer inserted into the thickest part of the thigh without touching bone.
- Once cooked through with a gorgeous caramelized exterior, transfer the chicken to a serving platter.
- Garnish with fresh chopped green onions and serve immediately with fresh calamansi or lime wedges on the side.
- Serve with steamed white rice, fresh salad, and pickled red onions for an authentic Filipino feast.
Pro Tips
CHICKEN SELECTION: Chicken thighs and drumsticks are preferred for this recipe because they stay juicy during grilling and have better flavor than chicken breasts. If you prefer white meat, chicken breasts work too but watch them carefully to avoid overcooking and drying them out. Skin-on chicken is best for achieving that crispy, charred exterior that makes this dish so delicious.
MARINATING TIME: While 2 hours is the minimum, marinating overnight or for up to 8 hours produces the most flavorful results. The longer marinating time allows the acidic calamansi juice to tenderize the chicken while the flavors fully penetrate the meat.
GRILLING TECHNIQUE: Use medium-high heat to achieve a nice char on the outside without burning. If your chicken is browning too quickly, move it to a cooler zone of the grill. Basting with the reserved marinade keeps the chicken moist and builds layers of flavor. Don’t use the marinade that’s been in contact with raw chicken for basting; always reserve fresh marinade.
ALTERNATIVE COOKING METHODS: If you don’t have access to a grill, you can cook Chicken Inasal in a grill pan on the stovetop over medium-high heat, or broil it in the oven on a preheated broiler pan about 4-6 inches from the heat source. The results won’t be quite the same as charcoal-grilled, but it will still be delicious.
SERVING SUGGESTIONS: Chicken Inasal is traditionally served with garlic fried rice, steamed rice, or plain white rice. The pickled red onions add a refreshing contrast to the rich, smoky chicken. Fresh calamansi or lime wedges on the side allow guests to add extra brightness and acidity to their plates.
STORAGE AND LEFTOVERS: Store leftover Chicken Inasal in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the oven at 325°F until warmed through. Leftover chicken is also excellent shredded and added to fried rice or used in sandwiches.
MAKE-AHEAD: You can prepare the marinade up to 2 days in advance and store it in the refrigerator. The chicken can be marinated for up to 8 hours ahead of time. This makes Chicken Inasal perfect for entertaining since most of the prep work can be done in advance.