Chicken Inasal
“Visayan grilled chicken marinated in a tangy mixture of calamansi, lemongrass, and annatto oil.”
Lemongrass
Garlic
Ginger
Sugar
Chicken
CalamansiWhere it comes from
Chicken Inasal hails from the Visayas region of the Philippines, showcasing a unique grilling technique that infuses the chicken with vibrant flavors. This marinated chicken dish has become a symbol of regional pride and is enjoyed during gatherings and feasts. A surprising element is the use of annatto oil, which gives the chicken its signature golden color and adds depth to its flavor.
On the Palate
How it's made
3 steps · Show ↓30 min active · 120 min waiting
How it's made
3 steps · Show ↓- 15 min
In a large bowl, combine minced lemongrass, garlic, ginger, sugar, soy sauce, vinegar, and calamansi juice. Stir until the sugar is dissolved and the marinade is fragrant.
- 25 min
Add the chicken pieces to the marinade, turning to coat thoroughly. Cover and refrigerate, allowing the flavors to penetrate for at least 2 hours or overnight for best results.
- 320 min
Preheat a grill to medium heat. Remove the chicken from the marinade, letting excess drip off, and place on the grill. Cook, turning occasionally, until the skin is golden and the meat is cooked through, about 20 minutes.
Watch outEnsure the grill is not too hot to prevent the skin from burning before the meat is cooked through.
