Chicken Inasal is the Philippines’ greatest grilled chicken. Marinated in calamansi, lemongrass, garlic, and annatto. Basted with smoky achuete oil. Tangy. Juicy. Unforgettable. Fire up the grill.
Serves 4-6.
Step-by-Step Instructions
Make Marinade
Combine calamansi juice, vinegar, soy sauce, garlic, lemongrass, ginger, pepper, salt, and brown sugar. Add chicken. Marinate 2-8 hours (overnight is best).
Make Annatto Oil
Heat oil and annatto seeds over low heat until oil turns deep red (2-3 minutes). Strain. Set aside.
Grill
Heat grill to medium. Remove chicken from marinade (reserve marinade).
Grill chicken, basting with a mix of reserved marinade and annatto oil, turning frequently, until cooked through and charred (20-25 minutes).
Serve
Serve hot with garlic rice, calamansi wedges, and extra annatto oil for dipping. Smoky, tangy, Filipino perfection.
Summary
Prep Time: 15 min + marinate | Cook Time: 25 min | Total: 40 min + marinate
Yield: 4-6 servings | Difficulty: Easy
Storage Notes
Fridge (marinated): 2 days. Cooked chicken: 5 days. Reheat in oven or air fryer at 375°F for 8-10 minutes. Not freezer-friendly for marinated chicken (texture changes). Great for meal prep — marinate ahead, grill fresh.
