Chicken Inasal Recipe

What makes a good chicken inasal recipe? Is it the marinade, the basting sauce, or the grilling method?

The Chicken Inasal or Chicken Barbecue is the most popular dish of the Ilonggos. It is considered to be one of the oldest and most simple dishes.  The Chicken Inasal is everywhere. From the small barbecue stand around the corner to the big city restaurants, it is surely a favorite of the Filipinos. But what makes this simple dish an all-time favorite?

There are many variations of the Chicken Inasal recipe but the most important part is how you prepare your chicken. The marinade will decide its flavor. If you want your Chicken Inasal to stand out and taste better then you should marinate it well. Add some spices and herbs. Experiment with it. With the right marinade ingredients and basting sauce, this simple dish can turn into a very delightful one.

Below is my own version of the Chicken Inasal recipe. It’s a very basic one so securing the ingredients won’t be a problem. Have fun!

Ingredients:

• 4-5 large chicken thighs with the drumsticks

Marinade:

• 2 tablespoons grated ginger
• 2 tablespoons garlic- minced
• 3/4 cup lemon grass-chopped
• 1 cup coconut vinegar
• 1/2 cup lemon juice or calamansi juice
• 1 tablespoon salt
• 1/4 cup brown sugar or 2 tablespoons honey
• 1 cup lemon soda or Sprite/7-Up
• 1/2 tablespoon freshly ground black pepper

Basting Sauce:

• 3 tablespoons annatto oil (atsuete oil)
• 1/2 cup melted butter or margarine
• 1/4 teaspoon salt
• 1 teaspoon lemon juice or calamansi juice

Cooking Procedure:

• In a large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice.
• Mix well then add the chicken. Place chicken in chiller and marinate for 1 to 3 hours.
• In a bowl, combine butter or margarine, annatto oil, salt, and lemon juice. Stir and set aside.
• Cook the chicken over hot charcoal grill while basting generous amount of the margarine mixture.
• Serve hot with steamed or Java rice, sinamak, soy sauce with calamansi, and red chili peppers.

Hot Tip:

• Cut several slits on the chicken near the bone to help cook the meat fully. 
• Avoid turning the meat more than twice since it will dry up the juice. 

SEE MORE FILIPINO CHICKEN RECIPES!

Where have you tasted the best Chicken Inasal so far? Give us your feedback below! We love to hear from you!