Chicken Inasal Recipe

If you have been to Bacolod, you know Chicken Inasal. The grilled chicken stalls are everywhere, and the smell of lemongrass and vinegar fills the streets. This is my recipe for Chicken Inasal, the one I make at home when I want that same flavor.

 

What makes Chicken Inasal different from regular Filipino chicken barbecue is the marinade. There is no soy sauce. Instead, you get calamansi, vinegar, and lemongrass. The result is a tangy, citrusy grilled chicken that does not taste like anything else. The chicken oil brushed on during grilling adds richness and gives the meat that orange color you see in restaurants.

This recipe includes an optional brining step. I started doing this a few years ago and noticed the chicken stayed juicier, especially the breast part. It takes extra time, but I think it is worth it. If you are in a hurry, you can skip the brine and go straight to the marinade.

What is Chicken Inasal?

Chicken Inasal is a grilled chicken dish from the Western Visayas region, particularly Bacolod City and Iloilo. The word “inasal” comes from the Hiligaynon term for chargrilled or roasted.

The dish has been around for a long time. One of the earliest written mentions appears in Felix Laureano’s 1895 photo book Recuerdos de Filipinas, where grilled chicken was listed as food sold at stalls in Iloilo. It became popular in the 1970s along Bacolod’s Cuadra Street, where rows of grilled chicken vendors set up shop. In 2022, the city declared Chicken Inasal a locally important cultural property, and in 2024 TasteAtlas named it one of the best Filipino foods.

Bacolod’s version is more sour because of the vinegar, while Iloilo’s version is a bit sweeter. Both use the same basic ingredients: calamansi, vinegar, lemongrass, ginger, and garlic. The chicken gets basted with chicken oil or annatto oil while it grills. In Bacolod, it is always served with sinamak, which is spiced vinegar.

The key difference between Chicken Inasal and other grilled chicken is that there is no soy sauce in the marinade. Most Filipino barbecue recipes use soy sauce as a base. Chicken Inasal skips it entirely and relies on the acid from calamansi and vinegar for flavor. This gives the chicken a lighter, tangier taste. The lemongrass is also important. It is what gives Chicken Inasal its distinct smell.

Why This Chicken Inasal Recipe Works

• Brining before marinating – Keeps the chicken moist. The salt and sugar solution helps the meat hold onto water during grilling.
• Lemongrass paste in the marinade – This is what gives Chicken Inasal its aroma. Fresh lemongrass is better, but the paste works fine.
• Calamansi and vinegar together – Tenderize the chicken and add that tangy flavor.
• Lemon lime soda in the marinade – Sounds strange, but it helps break down the meat and makes it tender.
• Chicken oil at the end – Creates a glossy coating and adds richness. This is what separates Chicken Inasal from regular grilled chicken.

Ingredients

For the Brine

• Water – The base for dissolving salt and sugar
• Ice cubes – Cools the brine quickly so you can start right away
• Salt – Helps the chicken absorb moisture
• Sugar – Balances the salt and helps with browning
• Dried bay leaves – Adds subtle herbal notes
• Whole chicken, quartered – You can also use leg quarters or thighs

For the Marinade

• Garlic paste – Builds savory depth
• Ginger paste – Adds warmth
• Lemongrass paste – The key ingredient that gives inasal its aroma
• Calamansi juice – Provides the tangy, citrusy flavor
• Vinegar – Tenderizes the meat
• Ground black pepper – For seasoning
• Salt – Brings the marinade together
• Lemon lime soda – Helps tenderize the chicken

For Basting

• Chicken oil – The traditional baste that gives the orange color and richness
• Margarine, melted – Adds richness and helps create a glaze

The process takes a bit of time due to the brining and marinating, but the actual cooking is simple and straightforward. It helps to plan ahead for the best results. The brining step is optional, but I recommend trying it at least once, as it makes the chicken inasal noticeably more moist and flavorful.

1. Combine the water, salt, sugar, and bay leaves in a saucepan. Bring to a boil while stirring until the sugar dissolves.
2. Transfer to a large bowl and add the ice cubes. Stir until the brine cools down completely.

Place the quartered chicken in the cooled brine. Soak for 90 minutes in the refrigerator. Drain completely and pat the chicken dry. Set aside while you make the marinade.

1. Combine the garlic paste, ginger paste, lemongrass paste, calamansi juice, vinegar, pepper, salt, and soda in a bowl. Mix well.
2. Add the chicken and coat all pieces. Cover and refrigerate for 3 hours or overnight.

Place the chicken the grill and baste with reserved marinade for the first few minutes. Keep grilling until the internal temperature reaches 165F, turning occasionally.

Brush with the chicken oil and margarine mixture during the last few minutes of grilling.

Take the chicken off the grill. Let it rest for 5 minutes before serving.

Serve with rice, atchara, and sinamak.

Pro Tips

• Use a meat thermometer – The chicken is done at 165F.
• Keep a spray bottle nearby – Flare ups happen when fat drips on the coals.
• Start skin side down – This renders some fat and helps the skin get crispy.
• Do not flip too often – Let the chicken sit so it develops grill marks.

What to Serve with Chicken Inasal

• Java Rice – This is the best rice for inasal because of the color and flavor
• Steamed white rice with chicken oil – Drizzle some chicken oil on top
• Ensaladang Talong – Grilled eggplant salad
• Ensaladang Mangga – Green mango salad with bagoong
• Soy sauce and calamansi – A simple dip if you do not have sinamak
• Grilled vegetables – Corn, eggplant, or bell peppers

Storage

Chicken Inasal keeps well, so you can make extra.

• Refrigerator: Keep in an airtight container for up to 3 days. The flavor actually gets better the next day because the marinade continues to work into the meat.
• Freezer: Wrap pieces tightly in plastic wrap and place in a freezer bag. Good for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat on the grill or in a hot pan to bring back the crispy skin. You can also use an oven at 375F for about 10 minutes. The microwave works but the skin will not be crispy.

More Filipino Grilled Recipes

• Grilled Pork Belly – Simple seasoning, good flavor
• Beer Marinated Grilled Chicken Breast Inasal – Boneless version with beer in the marinade
• Easy Liempo Inihaw – Faster version for weeknights
• Inihaw na Pusit – Grilled squid stuffed with tomatoes and onions
• Chicken Wings Inasal – Same marinade with wings

• Calamansi – Mix equal parts lemon juice and lime juice
• Lemongrass paste – Fresh lemongrass chopped fine, or 1 teaspoon lemongrass powder
• Chicken oil – Annatto oil or melted butter with a pinch of annatto powder
• Lemon lime soda – Ginger ale or sparkling water with extra calamansi
• Whole chicken – Bone in thighs or drumsticks work well
• Margarine – Unsalted butter

Can I make Chicken Inasal without a grill?

Yes. Use the broiler in your oven. Place the marinated chicken on a wire rack over a baking sheet and broil until cooked through, flipping halfway. A grill pan on the stovetop also works. An air fryer at 375F for 25 to 30 minutes is another option.

What is chicken oil and where can I find it?

Chicken oil is rendered fat from chicken skin, usually infused with annatto seeds for color. You can find it in Filipino grocery stores. To make it at home, cook chicken skin slowly with annatto seeds until the fat renders out. Annatto oil made with vegetable oil works as a substitute.

How long should I marinate the chicken?

At least 3 hours. Overnight is better. The acid and aromatics need time to work into the meat. Do not go beyond 24 hours because the texture can get mushy.

What makes Bacolod Chicken Inasal different from regular grilled chicken?

The marinade. Regular Filipino barbecue uses soy sauce. Chicken Inasal uses calamansi, vinegar, and lemongrass for a brighter, more citrusy flavor. The chicken oil baste at the end adds richness that you do not get with regular grilled chicken.

Can I use boneless chicken for this recipe?

Yes. Boneless thighs or breasts work. Watch the cooking time because they dry out faster without the bone. Check the internal temperature earlier than you would with bone in pieces.

Chicken Inasal tastes better when you make it at home because you can control the marinade and the grilling. Try this recipe and let me know how it turns out. If you want another grilled dish to try, inihaw na liempo uses similar sides and dipping sauces.