Easy Chicken Inasal Recipe (Inasal na Manok)

Chicken Inasal, also known as Inasal na Manok, is a flavorful Filipino grilled chicken dish, originating from Bacolod in the Western Visayas region.

It is marinated in a mixture of calamansi, vinegar, and various spices, giving it a unique and savory taste.

Unlike other grilled chicken dishes, Chicken Inasal stands out for its golden, slightly charred exterior and a delightful balance of tangy, sweet, and savory flavors.

Equipment Needed

Grill (charcoal or gas)

Bamboo skewers (optional)

Mixing bowls

Basting brush

Tongs

Ingredients

1 whole chicken, cut into serving pieces (or 6 chicken thighs or legs)

4 tbsp calamansi juice (or lemon juice)

4 tbsp white vinegar

2 tbsp soy sauce

1 tbsp brown sugar

1 tbsp minced garlic

1 tsp ground black pepper

1 tsp salt

1 tbsp annatto oil (for basting)

1/2 cup melted butter or margarine (for basting)

Directions

Cooking time: 1 hour (plus 2-4 hours marination)

Prepare the Marinade: In a mixing bowl, combine calamansi juice, vinegar, soy sauce, brown sugar, garlic, black pepper, and salt. Mix well until the sugar is dissolved.

Marinate the Chicken: Place the chicken pieces in the marinade, making sure all sides are coated evenly. Cover the bowl and let it marinate in the refrigerator for at least 2-4 hours, or overnight for deeper flavor.

Prepare the Grill: Preheat the grill to medium-high heat. If using charcoal, allow the coals to become hot and slightly white before grilling.

Prepare the Basting Sauce: In a separate bowl, combine the annatto oil and melted butter.

Grill the Chicken: Thread the chicken pieces onto skewers if desired, then place them on the grill. Cook for 30-45 minutes, turning occasionally. Baste the chicken with the annatto-butter mixture regularly to achieve a golden and slightly charred exterior.

Check for Doneness: Grill until the chicken is fully cooked (internal temperature reaches 165°F). The outside should be golden brown and slightly crispy.

How to Serve

Chicken Inasal is best served with steamed white rice and a side of “sinamak” (spiced vinegar dipping sauce) or a simple mix of soy sauce, calamansi, and chilies.

For a more traditional Filipino touch, serve it with “atchara” (pickled papaya). This dish is often enjoyed with a cold drink on the side, especially on warm days.

Variations

Meat Substitute: Pork or fish can also be used as an alternative to chicken, following the same marinating and grilling process.

Healthier Options: If you prefer less fat, you can opt for skinless chicken or lean cuts.

Spice Level: For those who enjoy spicier food, add chili flakes or fresh chilies to the marinade.

Final Word

Chicken Inasal is a must-try for anyone looking to experience the rich flavors of Filipino cuisine.

With its mouthwatering marinade and golden-charred finish, it’s the perfect dish for grilling enthusiasts and food lovers alike. Enjoy the taste of the Philippines in every bite!