This Filipino Chicken Inasal recipe is simple to prepare and yields juicy, tender chicken with bright, tangy Filipino barbecue flavors in every bite.
Fire up the grill for chicken inasal — a Filipino barbecue classic that’s smoky, tangy, and bursting with savory citrus notes. Marinated in calamansi (or lime), vinegar, garlic, lemongrass and finished with annatto oil, this chicken takes grilled flavor to the next level.
Serve with garlic rice, a simple sawsawan (vinegar-soy dipping sauce), and a cold drink for a tropical backyard feast. If you love bold grilling flavors, this is a go-to recipe you’ll return to all summer long.
🌟 What makes chicken inasal stand out from other grilled chicken recipes
Chicken inasal is a favorite for good reason. Highlights:
- Bright, citrus-forward marinade that’s refreshing on warm days
- Easy to prep ahead—ideal for summer parties or cookouts
- Quick to cook over high heat, so you’re not tied to the grill
- Pairs well with cold beer, crisp white wine, or citrus spritzers
- Delivers major flavor without heavy sauces or sugary glazes
🍗 About this Filipino grilled chicken
Inasal originates from Bacolod in the Western Visayas region of the Philippines. The name “inasal” means grilled or charcoal-roasted. The technique typically uses native ingredients like calamansi, vinegar, garlic and lemongrass to build a bright, tangy, slightly smoky profile.
Unlike sweeter Filipino barbecue styles, inasal leans on acidity, garlic and gentle smokiness, and is often finished with annatto oil for its characteristic orange-red color. It’s a great example of the balance of sour, savory and umami that defines so much of Filipino cuisine.
🛒 Ingredient notes
- Chicken thighs: Boneless, skinless thighs are preferred for juiciness, though bone-in or drumsticks work.
- Calamansi juice: Traditional choice. Substitute lime or lemon if unavailable.
- Vinegar: Cane vinegar is ideal; rice or white vinegar can substitute.
- Garlic, ginger & lemongrass: These aromatics build the recipe’s core flavor.
- Annatto oil (atsuete): Adds the signature color and a subtle nuttiness. Use annatto seeds or paste mixed with oil.
- Brown sugar: A small amount balances the marinade’s acidity.
✅ Step-by-step instructions
Below are the simplified steps; full ingredient amounts and details appear in the recipe card further down.
1. Whisk the marinade in a large bowl and reserve about 1/4 for basting.
2. Add chicken, toss to coat, and refrigerate at least 4 hours or overnight.
3. Preheat grill to medium-high and oil the grates. Brush chicken with marinade and grill 4–6 minutes per side, basting with the reserved marinade halfway through.
4. Grill until charred in spots and an instant-read thermometer registers 165°F. Rest briefly before serving.
👩🏻🍳 Recipe FAQs
If you don’t have annatto, skip it or use paprika-infused oil for color. The flavor will differ but remains tasty.
You can, but breasts dry out faster. If using white meat, reduce grilling time and watch temperature carefully.
Store leftovers in an airtight container in the refrigerator for 3–4 days.
🍽 Serving ideas
Serve inasal with garlic rice and classic Filipino sides like pickled atchara, pancit, lumpia, or a simple green salad. It also complements grilled vegetables, charred corn salad, or a light cucumber salad.
🍷 🥂 Wine pairings
The tangy, citrusy profile pairs well with a crisp dry white such as Riesling or Sauvignon Blanc.
🍳 Kitchen tools and equipment
Essential tools:
- Outdoor grill or indoor grill pan
- Kitchen tongs
- Basting brush
- Large bowl or marinating container
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Filipino Pork Adobo
Did you try this recipe? Leave a rating and a comment in the recipe card — we’d love to hear how it turned out!
Chicken Inasal
Equipment
- Outdoor grill or indoor grill pan
Ingredients
- 3 pounds boneless, skinless chicken thighs
Annatto oil
- 1 cup olive oil or vegetable oil
- 2 tablespoons annatto seeds
Marinade
- 1/2 cup annatto oil (divided)
- 1/4 cup soy sauce (or coconut aminos)
- 1/2 cup cane vinegar
- 1/4 cup lemon-lime soda or sparkling water
- 1/4 cup packed light brown sugar
- 6 garlic cloves, finely minced
- 2 tablespoons finely chopped lemongrass
- 2 tablespoons calamansi juice
- 1 tablespoon grated ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Pat the chicken dry with paper towels.
- Make the annatto oil: heat oil with annatto seeds in a skillet over medium heat for 2–3 minutes. Strain into a heatproof container and cool slightly.
- Make the marinade: whisk together about 1/4 cup annatto oil and reserve the rest. Add soy sauce, vinegar, calamansi juice, soda, lemongrass, garlic, ginger, salt and pepper.
- Add the chicken to the marinade, toss to coat, cover and refrigerate at least 4 hours or overnight.
- Bring chicken to room temperature about 20 minutes before grilling. Oil the grill grates and preheat to medium-high (450–500°F).
- Brush the remaining annatto oil over the chicken and grill 4–6 minutes per side, basting with reserved marinade halfway through. Cook until internal temperature reaches 165°F.
- Garnish with chopped cilantro if desired and serve with rice and sides.
Notes
Makes approximately 6–8 servings. Serve with rice.
Substitutions and tips
- Use annatto paste instead of seeds, blending it with oil as needed.
- Chicken breasts can be used, but thighs stay juicier.
- Substitute rice wine or white vinegar for cane vinegar if necessary.
- Use Sprite, 7-Up, or calamansi sparkling water in place of lemon-lime soda.
- If calamansi isn’t available, mix equal parts fresh lemon and lime juice.
- Use lemon or lime zest if you can’t find lemongrass.
Nutrition
Calories: 638 kcal, Carbohydrates: 11 g, Protein: 45 g, Fat: 45 g. Nutrition information is an approximation.
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