Top 7 Steps to Make the Best Chicken Inasal Recipe – Authentic Filipino Grilled Chicken

🥢 Introduction

If you’ve been searching for a Chicken Inasal recipe that tastes just like the ones from Bacolod City, you’ve come to the right place. Chicken Inasal is one of the Philippines’ most iconic dishes — a grilled chicken that’s tangy, smoky, and bursting with flavor.

Unlike typical BBQ chicken, this Chicken Inasal recipe uses a special marinade made with vinegar, calamansi, soy sauce, and garlic that seeps deep into the meat. The result? Tender, juicy chicken with a golden glaze that will make your taste buds dance.

Let’s dive into how to make this authentic Filipino Chicken Inasal recipe right in your own kitchen.

🍗 Ingredients for Chicken Inasal Recipe

🧂 For the Marinade:

• 1 kg chicken (thighs, drumsticks, or breast with skin)
• 1 cup cane vinegar (or white vinegar)
• ½ cup calamansi or lemon juice
• 6 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 small onion, chopped
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp cooking oil

🌶️ For the Basting Sauce:

• ¼ cup annatto oil (or substitute with oil + paprika)
• 1 tbsp melted butter
• Salt and pepper to taste

🔥 How to Make Chicken Inasal Recipe (Step-by-Step)

1. Marinate the chicken:
   In a large bowl, mix all marinade ingredients. Add chicken and coat thoroughly. Cover and refrigerate for at least 4 hours — overnight is even better to bring out the authentic chicken inasal recipe flavor.
2. Prepare the basting sauce:
   Combine annatto oil, butter, salt, and pepper. This will give the Chicken Inasal its signature orange tint and smoky aroma.
3. Grill the chicken:
   Heat your grill to medium. Grill chicken for 30–40 minutes, turning occasionally and brushing with the basting sauce. Keep basting to lock in that juicy, smoky flavor typical of Filipino Chicken Inasal.
4. Check doneness:
   When juices run clear and the chicken reaches 75°C (165°F), it’s ready.
5. Serve hot:
   Enjoy your Chicken Inasal with garlic rice and vinegar dipping sauce for a complete Filipino-style meal.

💡 Pro Tips for the Best Chicken Inasal Recipe

• Use cane vinegar and calamansi for authentic flavor.
• Grill over charcoal instead of gas for a smoky, Bacolod-style aroma.
• Keep the chicken skin on to retain juiciness.
• Marinate overnight for a deep, tangy taste that defines the true chicken inasal recipe experience.

🍋 Ingredient Substitutions

If calamansi or annatto oil isn’t available, don’t worry — this chicken inasal recipe still works perfectly with simple swaps.

• Use lemon juice instead of calamansi.
• Replace annatto oil with vegetable oil and paprika.
• Add lemongrass to enhance the aroma and flavor.

🍽️ Serving and Storage

Traditionally, Chicken Inasal is served with garlic fried rice, atchara (pickled papaya), and a side of vinegar-chili sauce.
Store leftovers in an airtight container in the fridge for up to three days. To reheat, grill briefly or use a hot pan to keep that smoky taste intact.

🇵🇭 Cultural Note

The Chicken Inasal recipe originates from Bacolod City, famously known as the “City of Smiles.” It’s not just food — it’s a symbol of Filipino hospitality and celebration. In Bacolod, families and friends gather around the grill, sharing laughter and freshly cooked Chicken Inasal on banana leaves.

🏁 Conclusion

There’s nothing quite like a perfectly grilled Chicken Inasal recipe — smoky, tangy, and full of Filipino soul. With this guide, you can recreate Bacolod’s most beloved grilled chicken at home. So fire up that grill and savor the authentic flavors of the Philippines, one bite at a time!