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Chicken marinated in kalamansi, vinegar, garlic and annatto oil, then grilled until charred and served with a bright dipping sauce.
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.
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.
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- Annatto oil. For the marinade’s signature colour and flavour.
