Chicken marinated in kalamansi, vinegar, garlic and annatto oil, then grilled until charred and served with a bright dipping sauce.
Chicken inasal
- 1 kg chicken thighs and drumsticks
- 4 cloves garlic, crushed
- 2 tbsp kalamansi juice (or lime juice)
- 2 tbsp vinegar
- 2 tbsp lemongrass, finely chopped
- 1 tbsp achiote (annatto) oil
- salt and pepper, to taste
- annatto oil, extra, for basting
- Mix the garlic, kalamansi juice, vinegar, lemongrass and achiote oil, and marinate the chicken for at least 2 hours, ideally overnight.
- Preheat a grill or barbecue to medium-high heat.
- Grill the chicken, turning occasionally and basting with extra achiote oil, for 25 to 30 minutes until charred and cooked through.
- Rest for a few minutes before serving.
- Serve with rice and a dipping sauce of soy sauce, kalamansi and chilli.
What is chicken inasal?
Chicken inasal is grilled chicken from Bacolod, on the island of Negros in the Philippines. The chicken is marinated in vinegar, calamansi, lemongrass, garlic and ginger, then grilled over charcoal and basted with annatto oil, which gives it a golden orange colour.
It is served with garlic rice, a dipping sauce of soy, vinegar, calamansi and chilli, and often a spoon of the annatto oil poured over the rice.
Ingredient notes and UK swaps
- Chicken: bone in thighs and legs stay juicy on the grill. Spatchcocked poussin also works well.
- Vinegar: Filipino cane vinegar is traditional. Cider vinegar or white wine vinegar is a good swap.
- Calamansi: sold frozen in some Filipino shops. A mix of lime and orange juice gets close.
- Annatto oil: warm annatto seeds in oil, then strain. A little paprika in melted butter gives a similar colour.
Serving and storing
Serve hot from the grill with garlic fried rice and the dipping sauce. Cooked chicken keeps for 3 days in the fridge and reheats well in a hot oven for 10 to 15 minutes.
Tips for the best chicken inasal
- Marinate as long as you can, the tang and colour build up considerably overnight.
- Baste with the annatto oil while grilling, which is what gives the chicken its signature colour and gloss.
Marinating for long enough
Chicken inasal really does benefit from an overnight marinade rather than just an hour, the kalamansi and vinegar need time to properly penetrate the meat, a shorter marinade still tastes good but noticeably less developed.
Frequently asked questions
What gives chicken inasal its orange colour?
Achiote (annatto) oil, brushed on during marinating and grilling. See our guide to achiote for more.
Can I cook chicken inasal in the oven if I do not have a grill?
Yes, a hot oven with a final blast under the grill gets close to the charred finish, though a barbecue or griddle pan gives the best result.
Can I marinate the chicken overnight?
Yes. Up to 24 hours is fine. Much longer and the vinegar can make the texture soft.
