Chicken Inasal Recipe

Chicken inasal is a grilled chicken dish strongly associated with Bacolod and the Western Visayas region. It is known for its bright marinade, aromatic flavor, and lightly charred skin. The combination of vinegar, calamansi, garlic, and lemongrass gives the chicken a fresh and savory taste that works beautifully on the grill. This recipe fits Filipino Food Month because it celebrates regional specialties and the wide range of flavors found across the Philippines.

This chicken inasal recipe is written for a Filipino Food Month series that runs through April, with one dish featured each day. It is meant to be approachable for home cooks while still honoring the familiar flavors that make Filipino food so loved.

Ingredients

• 2 lbs chicken thighs or leg quarters


• 1/4 cup vinegar


• 1/4 cup calamansi juice or lemon juice


• 5 cloves garlic, minced


• 1 stalk lemongrass, finely chopped


• 1 thumb ginger, minced


• 2 tbsp brown sugar


• 1 tsp salt


• 1/2 tsp black pepper


• 2 tbsp annatto oil

Instructions
1. Combine vinegar, calamansi juice, garlic, lemongrass, ginger, brown sugar, salt, pepper, and annatto oil.
2. Marinate the chicken for at least 2 hours or overnight.
3. Preheat a grill to medium heat.
4. Grill the chicken, turning occasionally, until cooked through and lightly charred.
5. Brush with extra annatto oil while grilling if desired.
6. Serve with rice and a dipping sauce of soy sauce and calamansi.

Cooking Tips


• Marinating overnight gives the chicken deeper flavor.


• Cook over medium heat so the outside does not burn before the inside is done.