If there’s one dish that takes me back to slow Sunday afternoons with my family gathered around a small charcoal grill, it’s this chicken inasal recipe. I still remember the smell of the smoky marinade—garlic, calamansi, and lemongrass—drifting through the air. It wasn’t just dinner; it was an event. We’d fan the coals with old newspaper, waiting for that perfect char. That memory inspired me to keep the tradition alive in my own kitchen. After many trials and tweaks, I’ve landed on a version that’s easy enough for weeknights but bold enough to impress any guest. If you’ve been looking for a flavorful way to grill chicken, this recipe’s about to become your new favorite.
Table of Contents
The Heart of Filipino Grilling
The Origin Story of Chicken Inasal
Chicken inasal is more than just barbecued meat—it’s a piece of Filipino culture. The word “inasal” comes from the Visayan language, meaning “chargrilled.” Unlike most soy-based marinades common in Filipino dishes, this one leans into citrus and vinegar. That’s what gives it that bright, tangy kick. The real magic comes from lemongrass and annatto oil, which not only adds color but depth to the flavor.
The dish originated in Bacolod City and remains a staple in both street food stalls and family gatherings. Once, I tried a shortcut using bottled sauce—it was okay, but it missed the mark. The trick was fresh aromatics and patience with the marinade. If you enjoy bold grilled chicken like this jerk chicken recipe, you’ll love the balance of smoky and zesty in chicken inasal.
Some even compare it to dishes like salted egg chicken, but the flavors here lean more tropical and acidic. It’s not heavy or creamy—it’s sharp, clean, and smoky. That’s what keeps people coming back for another bite.
Choosing the Right Chicken for Your Inasal
The key to juicy inasal? Start with bone-in, skin-on chicken thighs or drumsticks. These cuts hold onto moisture during grilling, making them ideal for this recipe. You can use breasts, but they tend to dry out quicker unless you monitor the grill closely.
Marination time is also crucial. At least 6 hours is best, but overnight is even better. The acids in the vinegar and calamansi juice tenderize the meat slowly, giving you that signature soft bite. I’ve rushed the process before, trying to get dinner ready in a hurry—and while it was still tasty, the texture didn’t quite hit that inasal magic.
If you’re a fan of tender, marinated meats like those found in hot honey popcorn chicken bites, you’ll appreciate the layers of flavor this recipe delivers with every bite.
Mastering the Marinade and Grill
Creating That Authentic Chicken Inasal Marinade
The heart of every delicious chicken inasal recipe is the marinade. This isn’t your typical mix—it’s light in color but rich in flavor. The base starts with vinegar (typically cane or coconut vinegar), calamansi juice (or a combo of lemon and lime if you can’t find it), smashed garlic, minced ginger, lemongrass stalks, brown sugar, salt, and pepper. Everything blends to create that familiar aroma you’ll notice the moment it hits the hot grill.
Here’s a simple breakdown of the ingredients:
| Ingredient | Amount |
|---|---|
| Chicken (thighs/drumsticks) | 2 lbs |
| Cane vinegar | ½ cup |
| Calamansi juice (or lemon/lime) | ¼ cup |
| Garlic (smashed) | 5 cloves |
| Ginger (grated) | 1 tbsp |
| Lemongrass (white part only, pounded) | 2 stalks |
| Brown sugar | 1 tbsp |
| Salt and pepper | To taste |
Combine everything in a bowl, mix well, and let your chicken soak up all that goodness in the fridge for at least 6 hours. Turn it a few times so every piece gets even flavor. When you open that container, you’ll already know it’s going to be delicious.
Similar to how flavors layer in marry me chicken pasta, this marinade creates a perfect balance of sweet, tangy, and savory that clings to each bite of chicken inasal.
Grilling for That Signature Color and Smokiness
Now, onto the fun part—grilling! You’ll want to prepare a charcoal grill if possible. The smoky aroma that defines a good inasal simply doesn’t come from a stovetop or oven. While gas grills work in a pinch, the flavor really shines when you cook low and slow over hot coals.
Brush the chicken with achuete (annatto) oil as it grills. This gives it that beautiful golden-orange hue and keeps the meat moist. Flip every few minutes until cooked through and lightly charred in spots. Internal temperature should reach 165°F (74°C), but you’ll know it’s ready when juices run clear and the skin is crisp.
I like to pair mine with garlic rice and sinamak (spiced vinegar dipping sauce) for a complete plate. It’s a lot like how flavors play together in comforting meals like ground beef and gravy over mashed potatoes—each element supports the next.
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Chicken Inasal Recipe: Juicy, Smoky, and Packed With Filipino Flavor
- Total Time: 6 hours 40 minutes
- Yield: 4 servings 1x
Description
A smoky, tangy Filipino grilled chicken recipe marinated in vinegar, calamansi, garlic, and lemongrass. A backyard favorite for any season.
Ingredients
2 lbs chicken thighs or drumsticks
½ cup cane vinegar
¼ cup calamansi juice (or lemon/lime)
5 garlic cloves, smashed
1 tbsp ginger, grated
2 stalks lemongrass, pounded
1 tbsp brown sugar
Salt and pepper to taste
Annatto oil for basting
Instructions
1. Combine all marinade ingredients in a bowl.
2. Add chicken and mix to coat evenly. Cover and refrigerate at least 6 hours or overnight.
3. Preheat charcoal grill. Shake off excess marinade.
4. Grill chicken over medium coals, brushing with annatto oil every few minutes.
5. Flip until cooked through and lightly charred. Internal temp should reach 165°F.
6. Serve with garlic rice and sinamak dipping sauce.
Notes
Use a two-zone grill to avoid burning.
You can freeze chicken in marinade for meal prep.
Leftovers are great in wraps or rice bowls.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Filipino
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 480
- Sugar: 2g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 105mg
Serving Chicken Inasal Like They Do in Bacolod
The Perfect Sides and Presentation
When your chicken inasal is grilled to golden, smoky perfection, don’t just toss it on a plate—serve it the traditional way. In Bacolod, it usually comes with a mound of garlic rice and a tiny bowl of sinamak, a spiced native vinegar that cuts through the richness beautifully.
For a complete meal, garlic rice is a must. Just sauté minced garlic in a bit of oil, toss in day-old rice, and season lightly with salt. You can also add a fried egg for a little breakfast-style flair—it’s a combo that rivals any comfort food.
Some folks enjoy it with pickled papaya or cucumber to add brightness. A cold drink (like calamansi juice or iced tea) completes the experience. The first time I served this combo to guests, one even said it reminded them of their vacation in the Philippines.
If you’re looking to build a Filipino-themed meal, this would pair well with something fresh and crunchy like these vegetable egg rolls. The crispy bite works perfectly next to grilled meat.
Sinamak and the Signature Dipping Sauce
No chicken inasal recipe is complete without the right dipping sauce. The go-to is sinamak, a spiced vinegar often made with garlic, chili, peppercorns, and ginger infused over time in cane vinegar. You can make a quick version by combining:
- ½ cup cane vinegar
- 2 garlic cloves, smashed
- 1 red chili, sliced
- A few peppercorns
- A thin slice of ginger
Let it sit for at least 30 minutes, or longer for deeper flavor. Some people add a dash of soy sauce or calamansi juice, but traditionally, it stays vinegar-based. Spoon a little over your rice or use it to dip the chicken—it cuts the richness and keeps you coming back for more.
Another fun touch? Pour hot annatto oil over the chicken just before serving. It’s like the final brushstroke on a canvas. If you’ve ever had dishes with finishing touches like creamy salmon pasta, you’ll know how small details make a big difference.
Chicken Inasal Recipe Tips You’ll Be Glad You Knew
Chicken Inasal Recipe Troubleshooting
Getting the perfect results from your chicken inasal recipe isn’t complicated, but a few helpful tips can make a big difference. First off, always taste your marinade before adding the chicken. It should be balanced—sour from the vinegar and calamansi, savory from garlic and ginger, and a little sweet. If you only taste vinegar, stir in a touch more sugar.
Another common issue is uneven grilling. If your chicken burns before it’s cooked through, your coals are probably too hot. Set up a two-zone grill—one side with direct heat and one without. Sear the chicken first, then move it to the cooler side to finish cooking slowly. That’s the secret to avoiding a charred outside and raw inside, especially with this chicken inasal recipe.
I also like to reserve a bit of marinade to brush on during grilling (just be sure it hasn’t touched raw chicken). It keeps the meat juicy and flavorful, even when cooked over higher heat. This works well for other grilled favorites too—like this jerk chicken recipe where basting adds a second layer of spice.
If your annatto oil is clumping, warm it up slightly before brushing. This tip alone helped me finally nail that signature shine I saw in Bacolod. And for those avoiding strong vinegars, try adding a little lemon juice to balance it out without dulling the taste.
Chicken Inasal Recipe Meal Prep and Leftovers
The great thing about this chicken inasal recipe is that it works wonderfully for meal prep. You can marinate the chicken up to two days in advance, and even freeze it right in the marinade for later. When ready to cook, thaw overnight and grill as usual.
Leftovers? You’re in luck. Cold chicken inasal is delicious sliced into garlic fried rice or tucked into a sandwich. I even used leftover chicken inasal in a wrap once, inspired by my love for loaded meals like this masters egg salad. It was an unexpected hit.
Store leftover chicken in an airtight container in the fridge for up to three days. You can reheat it in a skillet or air fryer for best texture. But honestly? It’s just as good cold, dipped in leftover sinamak.
If you’ve ever struggled with keeping grilled chicken juicy the next day, this recipe is your fix. Thanks to its vinegar-based marinade, the flavor stays sharp and the meat stays moist—even after a night in the fridge.
FAQs About Chicken Inasal Recipe
What’s the secret to tender inasal meat?
The key is in the marinade and the time you give it to work. A good chicken inasal recipe includes vinegar and citrus (like calamansi or lemon), which naturally tenderize the meat over time. Let the chicken marinate for at least 6 hours—overnight is even better. Using bone-in, skin-on chicken also helps keep everything moist during grilling.
How to achieve that signature inasal flavor?
It’s all about balance. The traditional chicken inasal recipe uses garlic, ginger, lemongrass, and annatto oil for depth and brightness. Don’t skip the lemongrass—it’s the soul of this dish. Grill it over charcoal if you can, basting with annatto oil as you go for that unmistakable smoky flavor and golden color.
What is the sauce for Mang Inasal?
The famous dipping sauce served with Mang Inasal includes sinamak—a spiced vinegar with garlic, chilies, ginger, and peppercorns. Some diners like to add soy sauce or calamansi juice for extra depth. You can make your own at home using basic pantry ingredients, and it’s a great pairing for any grilled chicken recipe.
How do you marinate chicken in a Filipino style?
Filipino marinades often include vinegar, garlic, bay leaves, and black pepper. In the case of a chicken inasal recipe, you’ll want to add lemongrass, ginger, and calamansi or lemon juice. Unlike soy-based marinades used in adobo or barbecue, inasal uses clear acids and aromatics for a lighter but bold flavor.
Conclusion: A Chicken Inasal Recipe Worth Repeating
This chicken inasal recipe has become a regular on my grill not just because it’s flavorful—but because it brings people together. There’s something about the aroma of garlic, lemongrass, and smoke filling the air that turns an ordinary dinner into something special. Whether you serve it with garlic rice and sinamak or try it in a wrap the next day, it’s always a hit.
It’s one of those recipes that’s simple enough for any home cook, but rich enough in tradition to make you feel connected to something bigger. So fire up that grill, mix your marinade, and get ready to enjoy a Filipino classic that deserves a spot on your table again and again.
If you love trying iconic Filipino dishes, don’t miss our salted egg chicken and vegetable egg roll recipe—they’ll round out your meal in the most delicious way.
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