📝 About This Recipe
Transport your senses to the streets of Bacolod with this legendary Filipino grilled chicken, famous for its vibrant orange hue and complex citrusy aroma. Unlike typical BBQ, Inasal is marinated in a pungent blend of coconut vinegar, calamansi, and lemongrass, then basted with a signature annatto-infused oil. The result is a succulent, smoky masterpiece with a perfectly charred skin and a soul-satisfying tang that defines Visayan comfort food.
🥗 Ingredients
The Chicken
- 1.5 kg Chicken Leg Quarters (thigh and drumstick attached, skin-on)
- 6-8 pieces Bamboo Skewers (soaked in water for 30 minutes)
The Inasal Marinade
- 3 stalks Lemongrass (white parts only, bruised and finely minced)
- 2 heads Garlic (peeled and crushed into a paste)
- 3 tablespoons Ginger (finely grated)
- 1/4 cup Calamansi Juice (freshly squeezed; substitute with lime if unavailable)
- 1/2 cup Coconut Vinegar (Sukang Paombong or cane vinegar)
- 2 tablespoons Brown Sugar (to balance the acidity)
- 1 tablespoon Salt (coarse sea salt)
- 1 teaspoon Black Pepper (freshly cracked)
The Signature Basting Oil
- 1/2 cup Chicken Fat or Neutral Oil (canola or vegetable oil works well)
- 3 tablespoons Annatto Seeds (also known as Atsuete)
- 3 cloves Garlic (minced)
- 1 pinch Salt
👨🍳 Instructions
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1
Prepare the chicken by making two deep slashes on the thickest parts of the thigh and drumstick; this ensures the marinade penetrates deep and the meat cooks evenly.
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2
In a large non-reactive glass or stainless steel bowl, combine the minced lemongrass, crushed garlic, grated ginger, calamansi juice, coconut vinegar, brown sugar, salt, and pepper. Whisk until the sugar and salt are dissolved.
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3
Submerge the chicken pieces in the marinade, ensuring every nook and cranny is coated. Cover and refrigerate for at least 4 hours, though overnight (8-12 hours) is highly recommended for the best flavor profile.
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4
While the chicken marinates, prepare the basting oil. Heat the oil or chicken fat in a small saucepan over low heat. Add the annatto seeds and garlic.
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5
Simmer the oil gently for 3-5 minutes until it turns a deep, vibrant orange-red. Be careful not to burn the seeds or garlic, as this will make the oil bitter. Strain the oil into a heat-proof jar and discard the solids.
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6
Remove the chicken from the refrigerator 30 minutes before grilling to take the chill off. Thread each leg quarter onto a soaked bamboo skewer to keep the meat flat and easy to turn.
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7
Prepare your charcoal grill. You want medium-hot coals. If using gas, set to medium heat. Lightly grease the grill grates to prevent sticking.
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8
Place the chicken on the grill, skin-side down first. Grill for 2-3 minutes to sear the skin and lock in juices.
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9
Flip the chicken and generously brush the grilled side with the annatto basting oil. Continue to grill, flipping every 5-7 minutes.
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10
Baste the chicken every time you flip it. The oil not only adds color but keeps the chicken moist and creates that signature 'Inasal' aroma as it hits the coals.
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11
Cook for a total of 20-25 minutes. The chicken is done when the juices run clear and the internal temperature reaches 165°F (74°C). The skin should be charred in spots and beautifully orange.
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12
Remove from the grill and let the meat rest for 5 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
For the most authentic flavor, use real charcoal (lump charcoal is best) rather than a gas grill to get that essential smoky finish. If you can't find calamansi, use a mix of 2 parts lime juice and 1 part orange juice to mimic the unique Filipino citrus flavor. Don't skip the sugar in the marinade; it helps with the caramelization and balances the sharp acidity of the vinegar. Always use a non-reactive bowl for marinating because the high acid content in the vinegar can react with aluminum or copper. Save any extra annatto oil! It's delicious drizzled over warm rice with a sprinkle of toasted garlic.
🍽️ Serving Suggestions
Serve with a generous portion of 'Sinangag' (Garlic Fried Rice) drizzled with more annatto oil. Provide a dipping sauce (Sawsawan) made of soy sauce, calamansi, and crushed red bird's eye chilies (siling labuyo). Accompany with 'Atchara' (pickled green papaya) to cut through the richness of the grilled chicken. A side of grilled corn or salted duck eggs with fresh tomatoes adds a wonderful texture contrast. Pair with a cold glass of San Miguel beer or a refreshing iced calamansi juice to complete the experience.