Chicken Inasal: The Ultimate Filipino Grilled Chicken Guide

Chicken Inasal: The Ultimate Filipino Grilled Chicken Guide

Contents

• What is Chicken Inasal?
• Ingredients
• Instructions
• Comparison: Grilling Methods and Regional Variations
• Cooking Tips and Notes
• Frequently Asked Questions

Chicken inasal is a Visayan-style Filipino grilled chicken dish originating from Bacolod and Iloilo in the Western Visayas region, characterized by a tangy marinade of calamansi, vinegar, lemongrass, garlic, and ginger, then basted with annatto oil for its signature orange-red hue. Unlike regular Filipino chicken barbecue, inasal contains no soy sauce, relying instead on citrus and vinegar acids, resulting in a brighter, more aromatic flavor.

Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes Servings: 6

What is Chicken Inasal?

Chicken inasal (Hiligaynon: inasal nga manok) is a Filipino grilled chicken dish with documented origins dating back to 1895, when photographer Felix Laureano listed inihao nga manuc (grilled chicken) in his book Recuerdos de Filipinas, documenting food stalls in Iloilo. Banoy Velez introduced the dish to Bacolod in 1946, and it gained widespread popularity in the 1970s along Bacolod’s Cuadra Street, now known as “Manokan Country.” The dish was declared a locally important cultural property of Bacolod on November 16, 2022, and TasteAtlas ranked Bacolod chicken inasal as the best among 100 Filipino foods in October 2024.

Ingredients

• 3 lbs bone-in chicken thighs (or 1 whole chicken, quartered)
• 1/2 cup annatto oil (homemade or store-bought; see notes)
• 2 stalks lemongrass, white part only, finely chopped (or 1 tablespoon lemongrass paste)
• 8 cloves garlic, pounded or minced
• 2 thumb-sized pieces ginger, peeled and grated
• 1/4 cup calamansi juice (substitute: equal parts lemon and lime juice)
• 1/4 cup cane vinegar (substitute: white vinegar or coconut vinegar)
• 1/4 cup brown sugar (or white sugar)
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 cup lemon-lime soda (optional; substitute: 1 cup water + 1 tablespoon lemon juice + 1 tablespoon sugar)
• 1/4 cup soy sauce or liquid seasoning (optional; see regional variations note)
• 1/2 cup melted butter or margarine (for basting)

For the Annatto Oil:

• 1/2 cup neutral oil (vegetable or olive)
• 2 tablespoons annatto seeds (atsuete) or 1 tablespoon ground annatto

For the Dipping Sauce (Sawsawan):

• 3 tablespoons soy sauce
• 3 tablespoons cane vinegar or coconut vinegar
• 1-2 tablespoons calamansi juice or lime juice
• Optional: chopped siling labuyo (bird’s eye chili)

Instructions

1. Make the annatto oil: In a small saucepan, combine 1/2 cup oil and 2 tablespoons annatto seeds. Heat gently over low-medium heat for 5 to 8 minutes until the oil turns deep red-orange. Strain and let cool completely. (If using ground annatto, whisk into oil and heat until simmering, then cool.)

2. Prepare the aromatics: Process lemongrass, garlic, ginger, and salt together in a food processor or mortar and pestle until a fine paste forms. Alternatively, mix the pastes manually.

3. Make the marinade: In a large bowl, combine the aromatics paste with annatto oil (reserve 1/4 cup for basting), calamansi juice, vinegar, brown sugar, black pepper, and lemon-lime soda (if using). Whisk until the sugar dissolves. Note: Traditional Bacolod-style uses no soy sauce; if using, add it now.

4. Marinate the chicken: Place chicken pieces in a large bowl or resealable bag. Pour the marinade over the chicken, ensuring all pieces are well coated. Cover and refrigerate for at least 3 hours, or preferably 8-12 hours overnight. Do not exceed 24 hours, as the acid will break down the meat into a mushy texture.

5. Prepare the grill: Heat a charcoal or gas grill to medium heat (not high—high heat will burn the outside before the inside cooks). For charcoal, this is when coals are covered with gray ash. Line the grill with foil if desired and lightly oil it.

6. Grill the chicken (first side): Remove chicken from marinade, letting excess drip off. Place skin-side down on the grill. Cook for 15-20 minutes, basting with reserved marinade during the first few minutes.

7. Flip and baste: Turn the chicken over and baste with annatto oil. Continue grilling for another 15-20 minutes, basting every 5 minutes.

8. Finish with basting oil: In the last 5-10 minutes, brush the chicken generously with the butter/annatto oil mixture. The chicken is done when the internal temperature reaches 165°F at the thickest part.

9. Optional charring: For extra char, move chicken directly over hot coals or turn the broiler on high for 2-3 minutes until the skin begins to blister.

10. Rest and serve: Remove from grill and let rest for 5 minutes before serving. Serve hot with steamed rice (ideally java rice or garlic fried rice), the dipping sauce, and pickled papaya (atchara) on the side.

Oven Method (Alternative)

1. Preheat oven to 375°F (190°C).
2. Place marinated chicken on a wire rack over a baking sheet.
3. Bake for 45-50 minutes or until internal temperature reaches 165°F.
4. In the last 15 minutes, baste with butter/annatto oil mixture every 5 minutes.
5. Finish under the broiler on high for 2-3 minutes until charred.

Comparison: Grilling Methods and Regional Variations

Conflict note: Sources disagree on whether authentic chicken inasal contains soy sauce. Wikipedia and Panlasang Pinoy state that no soy sauce is used in the traditional marinade, while The Kitchn and Iankewks include soy sauce or liquid seasoning. The traditional Bacolod and Iloilo versions do not use soy sauce; this addition appears to be a modern adaptation.

Cooking Tips and Notes

The chicken oil question: Traditional chicken inasal uses rendered chicken oil (mantika ng manok) infused with annatto. To make it, slowly render chicken skin fat in a pan over low heat, then steep with annatto seeds. Many recipes substitute annatto oil made with neutral oil, which works equally well—though the chicken oil adds richer flavor.

Marinating times: Absolute minimum is 1 hour, but 3 hours is the recommended minimum. Overnight (8-12 hours) gives the best results. Do not exceed 24 hours or the acid will make the meat mushy.

Always grill on medium heat: High heat burns the sugar in the marinade before the interior cooks. If using a charcoal grill, wait until coals are covered in gray ash before cooking.

Bring chicken to room temperature: Take the chicken out of the fridge 30 minutes before grilling for even cooking.

Watch for flare-ups: The sugar and oil in the marinade cause flare-ups. Keep a spray bottle of water nearby to tame flames.

Make-ahead: The marinade can be prepared 1-2 days ahead and stored in the refrigerator. Marinated raw chicken can be frozen for up to 3 months.

Storage: Cooked chicken inasal keeps in an airtight container in the refrigerator for up to 3-5 days, or frozen for up to 2 months wrapped tightly. Reheat on a grill, in a pan, or in an oven at 350°F for 10 minutes to restore crisp skin.

Frequently Asked Questions

What’s the difference between chicken inasal and regular Filipino chicken barbecue?

Regular Filipino chicken barbecue uses soy sauce as its base with a sweeter profile, while chicken inasal skips soy sauce entirely, relying on calamansi juice, vinegar, lemongrass, ginger, and garlic. Inasal is also basted with annatto (achiote) oil during grilling, giving it a distinctive red-orange color and earthy flavor.

Can I make chicken inasal without a grill?

Yes. Use the oven broiler: place marinated chicken on a wire rack over a baking sheet and broil until cooked through, flipping halfway. A grill pan on the stove works too. An air fryer at 375°F for 25-30 minutes is another option. The Kitchn’s oven method calls for 375°F for up to 50 minutes.

Can I substitute calamansi?

Yes. A 1:1 mixture of lemon juice and lime juice is the closest substitute. Pure calamansi juice can be found in Asian groceries. Some sources allow straight lime juice.

How long should I marinate chicken inasal?

The absolute minimum is 1 hour, but 3 hours gives workable flavor. For the best results, marinate 8-12 hours (overnight). Don’t exceed 24 hours—the acids will begin denaturing the proteins, making the chicken mushy.

What is chicken oil and where can I find it?

Chicken oil is rendered fat from chicken skin, often infused with annatto seeds for color. Find it in Asian or Filipino grocery stores. Make your own by slowly cooking chicken skin with annatto seeds until fat renders out. Annatto oil (neutral oil steeped with annatto seeds) works as a substitute.

What should I serve with chicken inasal?

Chicken inasal is traditionally served with garlic fried rice (sinangag) or java rice, a dipping sauce (sawsawan) made from soy sauce, vinegar, and calamansi, pickled papaya (atchara), and fresh vegetables like sliced tomatoes and cucumbers.

Is chicken inasal spicy?

Traditional chicken inasal is not spicy. Heat comes from the dipping sauce—sinamak is a palm vinegar infused with garlic, chili peppers, and langkawas. The sawsawan can be made spicy by adding chopped bird’s eye chili.

Where is the best place to eat chicken inasal?

Manokan Country in Bacolod is the legendary street dedicated to chicken inasal, with popular stalls like Aida’s Manokan and Nena’s Beth. Mang Inasal is the largest restaurant chain, with over 600 stores in the Philippines. Others include JT’s Manukan Grille (Quezon City, 2003), Bacolod Chicken Inasal (Mandaluyong, 1993), and Island Chicken Inasal (Boracay).

Related guides

• Arroz Caldo
• The Complete Guide to Filipino Chicken Adobo
• Chicken Afritada: A Complete Guide to the Classic Filipino Tomato Stew
• Filipino Chicken Curry: A Creamy, Mild Coconut-Based Stew
• Chicken Sopas: Filipino Creamy Macaroni Soup Recipe

Sources

• Chicken inasal - Wikipedia
• Chicken Inasal Recipe