Chicken Inasal is a famous Filipino grilled chicken dish. It starts with a bold marinade and finishes with a golden basting sauce that adds serious flavor to every bite. I’ll show you how to grill or roast it to juicy, flavorful, charred perfection.
After years of living in Illinois, I learned to grill outdoors no matter the weather. The results are always worth going out in the cold, rain, or snow. If grilling season is year-round for you, too, then you have to try my Jamaican Jerk Chicken and Peri-Peri Chicken recipes next.
Filipino Grilled Chicken
Thanks to a citrusy, salty, total umami-bomb of a marinade, chicken inasal (pronounced ee-nah-sahl) is hands-down one of the most delicious chicken dishes I’ve ever had. Originally from Bacolod City in the Philippines, it has become a popular street food and household favorite. The word “inasal” literally means “to roast or grill over fire,” but it’s so much more than regular grilled or roasted chicken.
This recipe is all about the marinade and basting sauce. Both are made from a mix of aromatics and simple ingredients to infuse the chicken with a uniquely Filipino flavor, while frequent basting gives it its signature golden-orange, slightly charred exterior.
The classic way to cook chicken inasal is on the grill, but I’ve also included an easy oven method if you don’t have a grill. Serve it with rice and dipping sauce for a meal you won’t forget. That’s how I served it, and between my video shooter, my wife, and me, we absolutely demolished this chicken in a matter of hours.
Ingredients and Substitutions
- Chicken – I love a mix of dark and white meat, so I went with chicken thighs and split chicken breasts. You can use all thighs, breasts, or chicken quarters instead. Bone-in, skin-on cuts will give you the juiciest results.
- Aromatics – The marinade derives much of its Southeast Asian-inspired flavor from garlic cloves, ginger, and lemongrass. I recommend using fresh aromatics rather than jarred garlic, lemongrass paste, etc.
- Sugar – I added light brown sugar to balance the acidity and encourage the chicken to caramelize as it cooks.
- Soy Sauce – I used regular soy sauce, but low-sodium soy sauce or gluten-free tamari works just as well.
- Liquid Seasoning – I like Maggi or Knorr liquid seasoning.
- Vinegar – Coconut vinegar tenderizes the chicken. If you can’t find it, cane vinegar or rice vinegar are the closest swaps.
- Citrus – I used calamansi juice because it’s a staple in Filipino cooking. If you need a substitute, use a mix of fresh lime juice with a splash of orange juice.
- Oil – Annatto oil is a must. I usually make my own by heating annatto seeds in neutral oil.
- Seasonings – Just salt and pepper.
- Basting Sauce – I made the basting sauce using many of the same ingredients as the marinade, like annatto oil, soy sauce, liquid seasoning, calamansi juice, brown sugar, butter, and salt.
How to Grill Chicken Inasal
Make the marinade: I start by whisking the marinade ingredients together in a large bowl.
Score chicken: Next, I use a sharp knife to make shallow cuts on both sides of the chicken pieces.
Marinate: I add the chicken to the bowl and massage the marinade into the meat. Then I cover the bowl and refrigerate the chicken.
Temper: When I’m ready to cook, I pull the chicken out of the fridge and let it sit at room temperature.
Make the basting sauce: Meanwhile, I heat the basting sauce ingredients (except for the butter) in a small saucepan over low to medium heat. Once it’s warm, I stir in the butter, then set the sauce aside.
Grill the chicken: I place the chicken on a preheated grill and cook for 4 to 6 minutes per side or just until it’s lightly charred.
Flip and baste: After the first flip, I generously brush the chicken with the basting sauce. I continue flipping and basting every 4 to 6 minutes until the chicken is cooked through (170°F internally for the legs and 160°F for the breasts).
Rest: I let the chicken rest for a few minutes before serving.
Oven Method
Traditionally, chicken inasal is grilled over high heat, but the roasted version is just as mouthwatering:
- I start by preheating the oven to 425°F.
- I place the marinated chicken on a rack set over a sheet pan.
- I roast the chicken on the middle rack for 30 to 35 minutes, basting every 10 minutes until it’s browned and cooked through.
Chef Tip + Notes
A mild marinade = bland chicken, especially once heat and smoke come into play. So, for the best Filipino-style grilled chicken, the marinade should be aggressively flavorful. I always taste it and adjust the flavors before adding the chicken. I want salt, tang, sweetness, and umami to hit all at once. Trust your palate here.
- Marinating time: I usually marinate the chicken overnight for the best results, but at least 4 hours works if you’re short on time.
- Baste late, not early: I always start basting the chicken after the first flip. This gives the sauce time to caramelize properly and prevents scorching on the grill.
- If you have a gas grill: Authentic chicken inasal is cooked quickly over charcoal with constant basting. If you’re using a gas grill, crank up the heat and keep the lid closed as much as possible to mimic the same intensity.
Oven method tip: Place the chicken on a rack over a sheet pan and use the convection setting (if your oven has one) to circulate heat. To finish, place the chicken under the broiler for 1 to 2 minutes, or until the color darkens slightly.
Serving Suggestions
I always serve chicken inasal the traditional way, with rice and plenty of sawsawan (dipping sauce) on the side. Steamed white rice is a great choice, but garlic fried rice takes the flavors up a notch.
I love the idea of serving the grilled chicken as the centerpiece at a Filipino-inspired feast, too. It would be fantastic next to my favorite pork adobo, atcharang papaya (pickled green papaya), and pancit (stir-fried noodles).
Make-Ahead and Storage
Make-Ahead: You can make the marinade up to 3 days in advance and keep it covered in the fridge. Freeze the chicken in the marinade for up to 2 months, then thaw in the refrigerator and cook within 24 hours.
How to Store: Store in an airtight container in the refrigerator for up to 4 days.
How to Reheat: Reheat in a 350°F oven, loosely covered, for 10–15 minutes or warm gently in a skillet over medium-low, brushing with extra basting sauce to keep it juicy.
More Filipino-Inspired Recipes
Video
Chicken Inasal Recipe (Filipino Marinated Cooked Chicken)
Ingredients
For the Chicken Marinade:
- 10 finely grated garlic cloves
- 3 inch piece of fresh ginger, peeled and finely grated
- 3 pieces of lemon grass, smashed and thinly sliced
- 1/3 cup packed light brown sugar
- ¼ cup soy sauce
- 1 tablespoon Maggi or Knorr liquid seasoning
- 1 cup coconut vinegar
- 1/3 cup calamansi juice
- ½ cup annatto oil
- salt and pepper to taste
- 6 chicken thighs, about 3 pounds
- 2 split chicken breasts
- salt and pepper to taste
For the Basting Sauce:
- ½ cup annatto oil
- 1 tablespoon soy sauce
- 2 teaspoons Maggi or Knorr liquid seasoning
- 1 teaspoon calamansi juice
- 2 teaspoons packed light brown sugar
- 2 tablespoons unsalted butter
- salt to taste
Instructions
For the marinade:
- In a large bowl, add all the ingredients except for the chicken and mix until combined.
- Make 3 to 4 scores that are about ¼” deep on each side of the chicken legs and breasts, and then place them into the marinade bowl. Massage the ingredients for 1 to 2 minutes. Cover and refrigerate for 4 to 24 hours.
- When you’re ready to cook them, remove the chicken and briefly set it aside at room temperature to take the chill off.
For the Basting Sauce:
- In the meantime, add the annatto oil, soy, liquid seasoning, calamansi juice, brown sugar, and salt to a small pot and heat over low to medium heat just to warm up. Finish by stirring in the butter. Set to the side.
To Cook:
- The classic way to do this is on a hot grill (450° to 550°), or you can bake it at 425°.
- Place the chicken down on the grill. The goal is to cook it for roughly 4 to 6 minutes per side or until some light charring starts. Flip the chicken, then brush it generously with the basting sauce.
- Then, after 4 to 6 minutes, flip it back over and baste it again. We’ll flip it 2 more times while basting after each flip. Total cooking time will be 16–24 minutes. Just make sure the legs are at about 170°F internal and 160°F internal for the breasts. Set aside to rest for 4 to 5 minutes before serving.
- For the Oven: Place the chicken on a rack set over a sheet pan and position it on the middle rack of the oven. Roast at 425°F for 30–35 minutes, basting every 10 minutes, until browned and fully roasted. Just like with the grilled technique, let it rest for a few minutes.
Chicken Inasal Recipe (Filipino Marinated Cooked Chicken)