Chicken Inasal (Filipino Grilled Chicken)

Chicken Inasal (Filipino Grilled Chicken)

Chicken inasal is the ideal parity of smoky, peppery, and citrus enhanced chicken legs marinated to delicate flawlessness and customarily charcoal barbecued.

This chicken is presented with steamed rice, a pungent soy and vinegar plunging sauce, and goes incredible with some Filipino pickles as well. This is a simple and flavorful Filipino grill thought for your next flame broiling party!


This customary Visayan dish from the Bacolod locale of the Philippines is otherwise called “singe flame broiled chicken” or “simmered chicken.” I saw road trucks selling chicken inasal on sticks and barbecuing them over charcoal–they looked so mouth-waterin

gly great. Like chicken adobo, it’s become so mainstream that you can discover it in numerous enormous Filipino chain cafés like Mang Inasal in the Philippines or Grill City in America.

A portion of the signs of chicken inasal is that it consolidates customary fixings like calamansi (little, harsh citrus), coconut vinegar (not so much acidic but rather more sweet vinegar), and achiote oil (an oil produced using the peppery annatto seeds of an achiote plant).

For this formula, I subbed a couple of fixings which were not accessible to me: limes for calamansi and pure sweetener vinegar for coconut vinegar. Since coconut vinegar is somewhat better than pure sweetener vinegar, I added some light earthy colored sugar to the marinade.

Annatto / achiote oil

One of the most significant fixings in chicken inasal and where it gets its slight red shading is the utilization of achiote oil. This oil is produced using excessively red annatto seeds from the achiote plant. They have a peppery flavor with some warmth. On the off chance that you can’t discover annatto oil in your nearby supermarket, you can discover annatto seeds ordinarily in the worldwide walkway and make your own oil.

Making the oil is genuinely simple you should simply stew and imbue an impartial enhanced oil (I like to utilize vegetable oil) with annatto seeds and some other flavors you might want to include. This is practically indistinguishable from the manner in which you’d make the annatto oil for Vietnamese bún bò Huế. As a garlic monster, I included heaps of garlic, minced lemongrass, and a sound leaf for additional flavor. This formula will give you enough for marinating the chicken and for the treating sauce.

It’s essential to take note of that annatto seeds are frequently utilized as a characteristic food shading fixing (like saffron or paprika) so it’s a given to be cautious when making the oil to forestall making stains in your kitchen–talking as a matter of fact!

Chicken and marinade

Customarily, chicken inasal can be various pieces of the chicken–in the event that you experienced childhood in a migrant family you realize that you can’t squander any aspect of the chicken (or any meat besides). I like to utilize entire chicken legs since bone-in pieces are more delicate and delicious. They likewise pre-cut them into these pieces at our neighborhood Filipino market, Seafood City.

The marinade for this formula is likewise simple to follow, you simply consolidate the chicken legs, achiote oil, vinegar, lime juice, light earthy colored sugar, garlic, lemongrass, salt, and pepper in a bowl. I am a major devotee to marinating chicken short-term to get the most soggy and delicious pieces. Simply make sure to pull the chicken from the cooler around 30 minutes before flame broiling to ensure they cook uniformly.

How to grill the chicken

Barbecuing over charcoal is regular in the Philippines, however I went the simpler course and utilized my gas flame broil. Nonetheless, you can likewise utilize charcoal and adhere to these guidelines to cook your chicken as well. Preheat your barbecue and keeping in mind that you pause, make your seasoning sauce by consolidating achiote oil, liquefied spread, light earthy colored sugar, lime squeeze, and salt.

I’ve barbecued chicken previously, and here and there it very well may be somewhat hard to forestall consumed skin so I committed a couple of errors en route and discovered a few hints to share:

  • Anticipate that it should take 30-40 minutes to wrap up the chicken. Each piece ought to be taken out when the most profound part enrolls 160 °F with a thermometer, so we can singe it later.
  • Preheat your flame broil on mechanism for around five minutes, at that point clean down your barbecue from past cooking meetings.
  • Spot the chicken skin side up over low warmth cooking with the cover shut, just opening it to season or check chicken temperature. Your barbecue’s inner temperature ought to be around 300-325 °F. My barbecue is excessively hot with three flares on low, so I shut irregular leaving two burners on low.
  • Treat the chicken at regular intervals to keep a damp external layer sporadically estimating temperatures of the most profound aspect of each bit of meat, eliminating any piece that registers 160 °F, so we can singe it later.
  • On the off chance that you locate your chicken is consuming, move them to the top level rack (on the off chance that you have one), or move them to a segment of the barbecue with the most minimal warmth, or with the fire off.
  • When all the chicken is taken out, wrench all the flares to vehicle for around 3 minutes with the flame broil shut, at that point singe each piece with the skin side down just to get decent sautéing, eliminate from the barbecue and serve.

The most ideal approach to serve chicken inasal is with a side of steaming rice (garlic rice in case you’re extravagant) and a plunging sauce made of half soy sauce, half vinegar, and some lime juice. In case you’re hosting a get-together, I would include some Filipino bar-b-que pork sticks to this menu!


Achiote oil

  • ½ c vegetable oil
  • ½ tbsp garlic minced
  • ¼ tsp lemongrass minced
  • ½ tbsp annatto seeds
  • 1 bay leaf


  • 3 ½ lb chicken legs or thighs or drumsticks
  • ¼ c achiote oil
  • 1 tbsp lemongrass minced
  • 1 tbsp ginger grated
  • 1 tbsp garlic minced
  • 2 tbsp light brown sugar
  • 1 tbsp lime juice or calamansi juice
  • 2 tbsp cane sugar vinegar Datu Puti brand preferred
  • 1 tbsp salt
  • ½ tsp pepper

Basting sauce

  • 4 tbsp butter
  • 1 ½ tbsp achiote oil
  • ½ tsp lime juice
  • ¼ tsp salt
  • ½ tbsp light brown sugar

Dipping sauce, optional

  • 2 tbsp soy sauce
  • tbsp cane sugar vinegar Datu Puti brand preferred
  • 1 tbsp lime juice or calamansi juice



Achiote oil

  1. In a pot over medium warmth, include the vegetable oil, minced garlic, and minced lemongrass. Gently stew for one moment until they start to delicately brown on the edges.
  2. Include the annatto seeds and narrows leaf. Cook for one more moment or until there are bubbles encompassing the seeds. Eliminate the dish from the warmth and steep for 60 minutes.
  3. Strain the oil and move into a glass holder like a bricklayer container.


  1. Wipe your chicken off with paper towels. In a glass compartment with a water/air proof cover, consolidate the achiote oil, lemongrass, ginger, garlic, light earthy colored sugar, lime juice, vinegar, salt, and pepper. Mix until the sugar is broken up.
  2. Include the chicken into the compartment. Go chicken to ensure it’s completely covered. Spread with a hermetically sealed top and spot in the cooler to marinate for the time being. I like to shake the chicken in the holder at regular intervals to ensure the chicken is altogether covered and the marinade doesn’t separate. Eliminate the chicken from the refrigerator for 30-an hour prior to barbecuing so it can get ready to room temperature and cook all the more equitably.

Treating sauce

  1. In a microwave safe bowl, consolidate spread, achiote oil, lime squeeze, salt, and sugar. Warmth in the microwave for 20 seconds or until the margarine is totally liquefied.
  2. Mix to blend all the fixings.


  1. Preheat your barbecue to medium warmth for around 5-10 minutes, at that point clean your flame broil.
  2. Barbecuing chicken legs takes around 30-40 minutes absolute, contingent upon the thickness, or when the chicken measures at 160 °F. Be mindful so as to not consume your chicken by leaving it straightforwardly over the fire.
  3. Note: My barbecue is excessively hot with three blazes on low, so I shut erratic leaving two burners on low.
  4. Spot the chicken skin side up over the most minimal warmth setting and close the top. The flame broil’s inside temperature ought to be around 300-325 °F. You won’t turn the chicken until the end for singing.
  5. Just open the cover, at regular intervals for seasoning. At the same time, additionally try to test the inner chicken temperature and eliminate pieces when they arrive at 160 °F in the thickest aspect of the chicken.
  6. TIP: If your chicken is consuming, move them to the top level rack (on the off chance that you have one), OR move them to a part of the barbecue with the most reduced warmth, OR with the fire off.
  7. At the point when all the chicken has arrived at 160 °F and you’ve taken out them from the flame broil, raise the warmth to medium and close the top for three minutes. Open the cover, at that point singe each bit of chicken with the skin side down for around one to two minutes or until you get a decent earthy colored tone.
  8. Eliminate from the barbecue and rest for a couple of moments.
  9. Consolidate elements for the plunging sauce and present with chicken and with steamed rice or garlic rice right away.

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