Chicken inasal beats fried chicken for me every time, and it’s not even close. The marinade uses calamansi, lemongrass, cane vinegar, garlic, and ginger instead of soy sauce, so the chicken comes out bright, fragrant, and full of flavor. Then as it cooks, it gets brushed with a buttery calamansi annatto baste that gives it that rich color and that classic Bacolod-style look.
The good news is you do not need a charcoal grill to make it work. Stovetop, air fryer, and oven versions all turn out well here. The marinade does most of the heavy lifting, so the cooking method matters less than you might think.
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Why You'll Love This Recipe
- Bursts of flavor: The marinade is packed with tangy calamansi, fragrant lemongrass, and garlic.
- Easy to prepare: Whether you're grilling, air frying, or cooking on the stovetop, it’s simple and quick.
- Versatile: Perfect for BBQs, weeknight dinners, or meal preps.
- Healthier option: A grilled alternative to fried chicken that’s just as satisfying.
- Kids love it: Juicy and flavorful, even picky eaters will ask for seconds!
What is Chicken Inasal?
Inasal comes from the Hiligaynon word asal, which means char-grilled or roasted. It’s especially associated with Bacolod City, where chicken inasal is one of the most iconic local dishes.
What makes it different is the marinade. Instead of soy sauce, it uses calamansi, cane vinegar, lemongrass, ginger, garlic, and annatto, giving the chicken a bright, tangy flavor and its signature orange color. If you’ve had Mang Inasal, this is that style, just better at home.
Ingredients
Chicken
- Bone-in, skin-on chicken thighs are the traditional cut for inasal — they stay juicy over high heat and absorb the marinade well. Boneless skin-on thighs also work and are what this recipe uses. Drumsticks and bone-in leg quarters are good alternatives.
Marinade
- Lemongrass is the soul of inasal. Use fresh, frozen or dried won't give you the same fragrant, citrusy aroma. Use only the lower white portion of the stalk (the tender inner layers), minced finely or pounded.
- Cane vinegar is the traditional choice for inasal, it's milder and slightly sweeter than white distilled vinegar. If you can't find it, rice vinegar is the closest substitute. White distilled vinegar works too but is sharper.
- Calamansi juice is the citrus backbone of the marinade. Calamansi (Filipino lime) is available at most Asian grocery stores, fresh or frozen. Lemon juice is the easiest substitute, use it 1:1. A mix of lemon and lime is closer to the real thing.
- Annatto powder (also called atsuete or achuete) gives the chicken its signature orange-yellow color and adds a faint earthy nuttiness. It's widely available at Asian and Latin grocery stores. If you can find annatto seeds, make the oil from scratch, heat seeds in oil until the oil turns deep orange, then strain. The powder works well in a marinade; for the basting sauce, oil gives more even coverage.
- Fish sauce (patis) adds the umami depth that makes the marinade taste layered rather than just tangy. Soy sauce works as a substitute but changes the flavor profile slightly.
- Garlic and ginger build the aromatic base. Use fresh, pre-minced jar garlic and powdered ginger both work but the fresh versions give noticeably more flavor.
- Brown sugar balances the acid from the vinegar and calamansi, and helps the skin caramelize during cooking.
Basting Sauce:
Butter is the richness that keeps the chicken from drying out during cooking and carries the annatto color into the skin. Calamansi adds another hit of brightness during basting. Salt or fish sauce adds the savory note. Sugar helps the skin caramelize and get some color even without charcoal. Keep the basting sauce warm while cooking — annatto butter can clump if it cools; if it does, warm it gently before brushing.
How to Make Chicken Inasal
- Score the chicken: Using a sharp knife, make 2–3 diagonal slashes through the thickest part of each piece of chicken, cutting through the skin and about halfway into the meat. This is the step most recipes skip and it makes a real difference. The score marks let the marinade penetrate the meat rather than just coating the surface, especially on boneless skin-on thighs where the skin acts as a barrier.
- Make and apply the marinade: Combine the lemongrass, cane vinegar, calamansi juice, garlic, ginger, annatto powder, brown sugar, fish sauce, salt, and pepper. Mix well until the sugar dissolves. Place the scored chicken in a zip-lock bag or non-reactive container (glass or ceramic — not metal, which reacts with the acid). Pour the marinade over, making sure every piece is coated. Seal and refrigerate. Marinate for at least 1 hour, ideally overnight. Do not marinate longer than 24 hours. The calamansi and vinegar tenderize beautifully up to that point — beyond 24 hours the acid starts breaking down the meat texture and the chicken goes mushy.
- Make the basting sauce: Combine the melted butter, calamansi juice, salt (or fish sauce), and sugar in a small bowl. Mix well. Set aside at room temperature — you'll use this throughout cooking. If using annatto oil instead of butter, warm it slightly before brushing so it stays liquid and coats evenly.
- Cook the chicken: Choose your method below. Regardless of method, always let the chicken come to room temperature for 15–20 minutes after taking it out of the marinade before cooking. Pat off excess marinade so it doesn't steam rather than sear.
Cooking Methods
Grilled (Best for flavor)
Preheat the grill to medium heat. For charcoal, set up a two-zone fire: coals on one side for direct high heat, nothing on the other side for indirect. Grill skin-side down first over direct heat for 6–8 minutes until the skin has color and releases cleanly from the grate. Flip and move to the indirect side. Cook for 15–20 minutes more, turning and basting with the basting sauce every 5 minutes. Finish over direct heat for the last 2–3 minutes for charring. Internal temperature should reach 165°F. Rest 3–5 minutes before serving.
The two-zone setup prevents the most common charcoal grilling problem: burnt exterior, undercooked interior. Sear first for color, then finish low and slow on the indirect side.
Air Fryer
Preheat the air fryer to 375°F. Place chicken in a single layer — don't overcrowd or the skin won't crisp. Cook for 15–20 minutes, flipping halfway through. Baste with the sauce at the halfway flip. For deeper color and a slightly charred surface, brush with basting sauce and air fry for an additional 2–3 minutes at 400°F at the end.
Stovetop
Heat a grill pan or cast iron skillet over medium heat. Place chicken skin-side down and cook without moving for 6–8 minutes until the skin is golden and releases from the pan. Flip and cook for another 8–10 minutes, basting with the sauce every few minutes. Cover loosely for the last few minutes if the chicken needs more time to cook through. Internal temperature should reach 165°F.
Variation
- Spicy Chicken Inasal: Add some red chili flakes or chopped siling labuyo (bird’s eye chili) for a spicy twist.
- Chicken Inasal Skewers: Cut the chicken into chunks and thread them onto skewers. Perfect for BBQ parties or easy-to-eat snacks.
- Inasal Rice Bowl: Slice the chicken and serve over garlic rice with a side of atsara (pickled vegetables).
- Inasal Wraps: For a fun twist, use thinly sliced chicken inasal in tortillas or pita bread, with some fresh veggies and a drizzle of the basting sauce.
What To Serve With Chicken Inasal
Chicken Inasal pairs well with a variety of side dishes that complement its bold and flavorful profile. Here are some traditional and popular options:
- Spiced Vinegar: A classic dipping sauce made with vinegar, garlic, onions, and chilies. It adds an extra kick to the chicken.
- Garlic Rice or Java Rice: Fragrant garlic or java rice is a staple side dish that complements the savory flavors of Chicken Inasal.
- Atchara: Pickled green papaya salad, often sweet and tangy, provides a refreshing contrast to the richness of the chicken.
- Filipino Salsa: A zesty and crunchy salad made with green mangoes, tomatoes, onions, and cilantro, offering a burst of freshness.
- Mango Salsa: Vibrant fusion of sweet and tangy flavors.
- Grilled Vegetables: Char-grilled vegetables, such as eggplant, zucchini, or bell peppers, enhance the meal with a smoky flavor.
- Garlic Noodles: They're like a match made in foodie heaven!
- Sauteed Vegetables: Stir-fried veggie medley packs a satisfying crunch and essential vitamins!
- Simple Salad: Combine greens, tomatoes, cucumber and some nuts!
How to Store Leftovers
Got leftovers? Store any leftover Chicken Inasal in an airtight container and refrigerate for up to 3 days. Reheat it on the stovetop, oven, or air fryer to maintain that crispy, grilled texture.
Rose's Top Tips
- Score the chicken before marinating. A few shallow cuts in the thickest part help the marinade soak in better. If you are using skin on thighs, this step really helps the flavor get past the surface.
- Marinate overnight if you can. That gives the chicken plenty of time to pick up flavor and tenderize. Just do not push it past 24 hours or the texture can start to get too soft.
- Do not skip the annatto. It gives chicken inasal that signature color, but it also adds a light earthy flavor that makes a difference.
- Warm the basting sauce if needed. If the butter firms up, just warm it a little so it brushes on easily.
- Use two heat zones if grilling over charcoal. Start the chicken over the hotter side for color, then move it to the cooler side so it can finish cooking without burning.
- Baste during the last few minutes of cooking. A few layers of basting sauce help build that glossy finish and deeper flavor.
- Let the chicken rest before serving. A few minutes off the heat helps keep the juices in the meat.
- Spoon a little annatto oil over the rice. It ties the whole plate together and gives it that classic chicken inasal feel.
Recipe FAQs
Chicken inasal is savory, tangy, citrusy, and a little smoky, with a fresh lemongrass aroma. Unlike many Filipino grilled chicken recipes, this one does not use soy sauce, so the flavor comes out brighter and lighter. The basting sauce adds richness and helps the skin caramelize.
The biggest difference is the marinade. Regular Filipino chicken barbecue usually uses soy sauce, which gives it a darker, sweeter flavor. Chicken inasal uses calamansi, vinegar, and aromatics instead, so it tastes more tangy and citrusy. It is also usually basted with annatto oil or butter and served with spiced vinegar.
Annatto oil is made by gently heating annatto seeds in oil until the oil turns orange. It gives chicken inasal its signature color and a light earthy flavor. If you do not have annatto oil, you can use annatto powder in the marinade or mix it into melted butter for the baste. Paprika can help with color, but the flavor is not the same.
Sinamak is a spiced vinegar often served with inasal. It is usually made with vinegar, garlic, ginger, chilies, and peppercorns. You can buy it at Filipino grocery stores, or make a quick version at home by mixing vinegar with garlic, chilies, and peppercorns and letting it sit for a bit before serving.
Yes, but they need a little more attention because they dry out faster. Marinate them well, watch the cooking time closely, and pull them off the heat as soon as they are cooked through.
Yes. Add the chicken and marinade to a freezer bag, remove as much air as you can, and freeze for up to 3 months. When you are ready to cook, thaw it in the fridge overnight so it can marinate as it defrosts.
More Chicken Recipes To Try
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Bacolod Chicken Inasal
Ingredients
- 1½ pounds chicken thigh (skin on)
Marinade
- ½ cup lemon grass (about 3 stalks) (minced)
- 1 cup cane vinegar
- ¼ cup calamansi juice or lemon juice
- 2 tablespoon garlic cloves (minced)
- 1 tablespoon ginger (grated)
- 1 teaspoon annatto powder
- 1 teaspoon salt
- 1 teaspoon ground pepper
- ¼ teaspoon brown sugar
- 2 tablespoon fish sauce
Basting Sauce
- 2 tablespoon Calamansi juice
- 2 tablespoon melted butter
- 3 tablespoon annato oil
- ½ teaspoon salt or 1 tablespoon fish sauce
- 2 teaspoons white, brown sugar or 1 tablespoon honey
- Oil for greasing the skillet
- Spiced vinegar or sinamak
Instructions
- Make the marinade. In a large bowl, combine the lemongrass, cane vinegar, calamansi or lemon juice, garlic, ginger, annatto powder, salt, ground pepper, brown sugar, and fish sauce. Mix until well combined.½ cup lemon grass (about 3 stalks), 1 cup cane vinegar, ¼ cup calamansi juice or lemon juice, 2 tablespoon garlic cloves, 1 tablespoon ginger, 1 teaspoon annatto powder, 1 teaspoon salt, 1 teaspoon ground pepper, ¼ teaspoon brown sugar, 2 tablespoon fish sauce
- Prepare the chicken. Pat the chicken thighs dry, then make a few shallow cuts on the thickest parts so the marinade can soak in better.1½ pounds chicken thigh
- Marinate the chicken. Add the chicken to the bowl and coat well in the marinade. Cover and refrigerate for at least 4 hours, or overnight for the best flavor.
- Make the basting sauce. In a small bowl, stir together the calamansi, melted butter, and your choice of salt or fish sauce, plus the sugar or honey. Mix until smooth.2 tablespoon Calamansi juice, 2 tablespoon melted butter, ½ teaspoon salt or 1 tablespoon fish sauce, 2 teaspoons white, brown sugar or 1 tablespoon honey, 3 tablespoon annato oil
- Preheat your cooking surface. Heat a grill, grill pan, or skillet over medium heat. Lightly oil the surface if needed to help prevent sticking.Oil
- Cook the chicken. Remove the chicken from the marinade and let any excess drip off. Place the chicken skin side down and cook until lightly charred and browned. Flip and continue cooking until the chicken is fully cooked through.
- Baste while cooking. During the last several minutes of cooking, brush the chicken with the basting sauce a few times to build color and flavor.
- Rest the chicken. Remove the chicken from the heat and let it rest briefly before serving.
- Serve. Serve hot with rice and your favorite dipping sauce on the side.Spiced vinegar or sinamak
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Notes
- Score the chicken before marinating. A few shallow cuts in the thickest part help the marinade soak in better. If you are using skin on thighs, this step really helps the flavor get past the surface.
- Marinate overnight if you can. That gives the chicken plenty of time to pick up flavor and tenderize. Just do not push it past 24 hours or the texture can start to get too soft.
- Do not skip the annatto. It gives chicken inasal that signature color, but it also adds a light earthy flavor that makes a difference.
- Warm the basting sauce if needed. If the butter firms up, just warm it a little so it brushes on easily.
- Baste during the last few minutes of cooking. A few layers of basting sauce help build that glossy finish and deeper flavor.
- Let the chicken rest before serving. A few minutes off the heat helps keep the juices in the meat.
- Spoon a little annatto oil over the rice. It ties the whole plate together and gives it that classic chicken inasal feel.
