Chicken Inasal
Authentic Filipino grilled chicken marinated in a flavorful blend of calamansi, lemongrass, and ginger, then basted with savory chicken oil for an irresistibly juicy finish. Serve with steamed rice, pickled papaya, and spiced vinegar for the complete experience.
Servings: 4 people
Calories: 377kcal
Cost: $
Equipment
- 1 Charcoal Grill
- 1 Saucepan
- 1 Large mixing bowl
Ingredients
- 1 whole chicken quartered
- 1/2 cup chicken oil
- 3 tablespoons margarine melted (optional)
Chicken Marinade:
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 tablespoon lemongrass paste
- 3 tablespoons calamansi
- 3 tablespoons vinegar
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 cup lemon lime soda
Brine Ingredients:
- 4 cups water
- 5 cups ice cubes
- 1/4 cup salt
- 1 tablespoon sugar
- 5 pieces dried bay leaves
Instructions
- Combine all the brine ingredients in a saucepan and bring to a boil. Turn off the heat and stir until the sugar dissolves completely.4 cups water, 1/4 cup salt, 1 tablespoon sugar, 5 pieces dried bay leaves
- Transfer the hot brine to a large mixing bowl, add the ice cubes, and stir. Let the mixture cool down completely.5 cups ice cubes
- Soak the chicken in the brine solution for 90 minutes. Drain the liquid and set the chicken aside. Note: The brining step is optional. It can help bring flavors inside the chicken and make it moist.1 whole chicken
- In a separate mixing bowl, combine all the marinade ingredients. Mix well. Add the chicken and marinate for 3 hours.1 tablespoon garlic paste, 1 tablespoon ginger paste, 1 tablespoon lemongrass paste, 3 tablespoons calamansi, 3 tablespoons vinegar, 1/2 teaspoon ground black pepper, 1/4 teaspoon salt, 1 cup lemon lime soda
- Grill the chicken until the internal temperature reaches 165F. Baste it with the marinade for the first few minutes of grilling, and finish it by brushing with a combination of chicken oil and margarine all over.1/2 cup chicken oil, 3 tablespoons margarine
- Remove the grilled chicken from the grill and let it rest for 5 minutes before serving.
- Serve with rice, pickled papaya, and a dipping sauce of sinamak (spiced vinegar). Share and enjoy!
Video
Notes
Chicken Oil – Render chicken fat in a pan over low heat to make your own chicken oil, or look for it in Filipino grocery stores.
Charcoal Grill – For the most authentic smoky Bacolod-style flavor, use a charcoal grill instead of gas.
Overnight Marinating – For deeper flavor, marinate the chicken overnight in the refrigerator instead of 3 hours.
Freezing – Marinated raw chicken can be frozen for up to 3 months. Thaw completely in the refrigerator before grilling.
Nutrition
Calories: 377kcal | Carbohydrates: 12g | Protein: 1g | Fat: 37g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 0.2mg | Sodium: 7353mg | Potassium: 46mg | Fiber: 1g | Sugar: 9g | Vitamin A: 457IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg