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Chicken Inasal: Filipino Marinated Grilled or Roasted Chicken Recipe

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Chicken Inasal is a classic Filipino grilled chicken marinated in a flavorful blend of garlic, ginger, lemongrass, vinegar, citrus, and aromatic spices, then basted with a rich annatto oil and butter sauce. This recipe offers both traditional grilling and convenient oven-roasting methods to achieve juicy, tender chicken with a delicious smoky charred finish.

Ingredients

Marinade

  • 10 finely grated garlic cloves
  • 3-inch piece of fresh ginger, peeled and finely grated
  • 3 pieces of lemongrass, smashed and thinly sliced
  • 1/3 cup packed light brown sugar
  • 1/4 cup soy sauce
  • 1 tablespoon Maggi or Knorr liquid seasoning
  • 1 cup coconut vinegar
  • 1/3 cup calamansi juice
  • 1/2 cup annatto oil
  • Salt and pepper to taste
  • 6 chicken thighs (about 3 pounds)
  • 2 split chicken breasts
  • Salt and pepper to taste

Basting Sauce

  • 1/2 cup annatto oil
  • 1 tablespoon soy sauce
  • 2 teaspoons Maggi or Knorr liquid seasoning
  • 1 teaspoon calamansi juice
  • 2 teaspoons packed light brown sugar
  • 2 tablespoons unsalted butter
  • Salt to taste

Instructions

  1. Prepare the Marinade: In a large bowl, combine grated garlic, ginger, lemongrass, brown sugar, soy sauce, Maggi or Knorr liquid seasoning, coconut vinegar, calamansi juice, annatto oil, salt, and pepper. Mix thoroughly until well combined.
  2. Score the Chicken: Make 3 to 4 shallow cuts about 1/4 inch deep on each side of the chicken thighs and breasts to allow the marinade to penetrate better.
  3. Marinate the Chicken: Place the scored chicken into the bowl with the marinade and massage gently for 1 to 2 minutes to ensure even coating. Cover the bowl and refrigerate for at least 4 hours, up to 24 hours, to develop flavor.
  4. Bring Chicken to Room Temperature: When ready to cook, remove the chicken from the marinade and set aside briefly at room temperature to remove the chill for even cooking.
  5. Make the Basting Sauce: In a small pot, combine annatto oil, soy sauce, Maggi or Knorr liquid seasoning, calamansi juice, brown sugar, and salt. Warm over low to medium heat until sugar dissolves and mixture is warm. Stir in the unsalted butter until melted, then set aside.
  6. Cook on the Grill (Traditional Method): Preheat grill to a high heat between 450°F and 550°F. Place chicken pieces on the grill and cook for 4 to 6 minutes per side until light charring appears. After flipping, brush generously with basting sauce. Repeat flipping and basting 2 more times, cooking a total of 16–24 minutes until thighs reach 170°F internal temperature and breasts 160°F. Remove and let rest for 4 to 5 minutes.
  7. Oven Roasting Method: Preheat oven to 425°F. Place marinated chicken on a rack set inside a sheet pan. Roast on the middle rack for 30 to 35 minutes, basting with sauce every 10 minutes, until chicken is browned and fully cooked. Ensure internal temperatures match those for grilling. Allow chicken to rest a few minutes before serving.

Notes

  • The chicken should be marinated for at least 4 hours for best flavor, but up to 24 hours is ideal.
  • Calamansi juice can be substituted with a mixture of lemon and lime juice if unavailable.
  • Use a meat thermometer to check for doneness: 170°F for thighs and 160°F for breasts.
  • Resting the chicken after cooking helps redistribute juices for a moist bite.
  • Annatto oil adds authentic color and a mild nutty flavor; it can be made by heating annatto seeds in oil and straining, or purchased pre-made.

Find it online: https://dishcooks.com/chicken-inasal-filipino-marinated-grilled-or-roasted-chicken-recipe/