Manila Chicken Inasal Recipe – Best Grilled Chicken

Chicken Inasal Recipe | Filipino Grilled Chicken
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 6
Calories: 450
Description

This easy chicken inasal recipe features juicy chicken thighs marinated in lemongrass, ginger, garlic, cane vinegar, and calamansi, then grilled over high heat and basted with annatto oil for a signature golden-red color and smoky char.

Chicken Inasal Ingredients
    For the Chicken & Marinade
  • 4 pounds of chicken leg quarters or bone-in thighs
  • 1 teaspoon of freshly ground black pepper
  • 1 tablespoon of kosher salt
  • 1/4 cup of calamansi juice or lemon juice
  • 1/2 cup of cane vinegar or apple cider vinegar
  • 2 tablespoons of brown sugar
  • 6 cloves of garlic, minced
  • 1 medium fresh ginger, peeled
  • 3 stalks of lemongrass, pounded and chopped finely
  • 1/4 cup of annatto oil, plus more for basting
  • 2 tablespoons of neutral oil (Vegetable, canola, or avocado oil)
    • For the Dipping Sauce
  • 1/4 cup of cane vinegar
  • 1 tablespoon of soy sauce
  • 1 clove of garlic, minced
  • 1 small red chili, sliced
  • 1/4 teaspoon of black pepper
    • For Serving
  • Steamed rice or garlic rice
  • Fresh cilantro or scallions
  • Calamansi or lemon wedges
How to Make Chicken Inasal (Step-By-Step Instructions)
  1. 1
    Prepare the Chicken
    • Pat the chicken pieces dry with paper towels.
    • Lightly score the thickest parts of the meat so the marinade can penetrate more deeply.
    • If using leg quarters, trim any excess skin or fat.
  2. 2
    Prepare the Aromatics
    • Take 2 stalks of lemongrass.
    • Peel off the tough outer layers until you reach the tender, pale yellow core.
    • Trim the root end and the dry grassy top.
    • You should be left with about a 4-inch piece.
    • Slice this thinly, then pound it in a mortar and pestle until it looks fibrous and smashed.
    • Do the same with 6 cloves of garlic and a 2-inch knob of peeled ginger.
    • Alternatively, pulse these three items in a mini food processor until a coarse paste forms.
  3. 3
    Mix the Marinade
    • In a large bowl or large zip-top bag, combine the pounded aromatics, 1 teaspoon freshly ground black pepper, 1 tablespoon kosher salt, ¼ cup calamansi juice (or lime juice), ½ cup cane vinegar (or apple cider vinegar), 2 tablespoons brown sugar, ¼ cup Annatto oil, and 2 tablespoons of neutral oil.
  4. 4
    Marinate the Chicken
    • Add bone-in chicken thighs or leg quarters to the marinade.
    • Using your hands (gloves recommended, this stuff stains!), massage the marinade into every nook and cranny of the chicken, especially under the skin.
    • Seal the bag or cover the bowl and refrigerate for at least 4 hours, preferably overnight.
  5. 5
    Make the Dipping Sauce
    • Stir together ¼ cup cane vinegar, 1 tablespoon soy sauce, minced garlic, chili, and ¼ teaspoon black pepper.
    • Set aside so the flavors can meld while the chicken cooks.
  6. 6
    Prepare the Grill
    • Heat your grill or grill pan to medium-high, around 400°F / 205°C.
    • Oil the grates lightly so the chicken releases cleanly.
  7. 7
    Remove Chicken from Fridge
    • Remove the chicken from the refrigerator about 20 to 30 minutes before grilling.
    • Take the chicken out of the marinade and DO NOT WIPE IT OFF.
    • Let the excess drip off naturally, but leave that flavor paste clinging to the skin.
    • Place the chicken on a tray.
    • Pour the leftover marinade from the bag into a small saucepan.
    • Bring this liquid to a rolling boil for 5 minutes.
    • This will be your finishing baste.
  8. 8
    Start Grilling Skin-Side Down
    • Place the chicken pieces skin-side DOWN over the direct heat zone (the hot coals).
    • You will hear a loud, satisfying sizzle.
    • Do not walk away. The sugar and fat will cause flare-ups.
    • Use tongs to move the chicken around as needed to prevent burning.
    • Sear for 5 to 7 minutes until the skin is golden and has nice grill marks.
  9. 9
    Flip and Baste
    • Flip the chicken over (bone side down).
    • Immediately brush the skin generously with the reserved (non-marinade) Annatto Oil.
    • This is the secret to the Manila Inasal color.
    • Then move the chicken pieces to the Indirect Heat Zone (the cooler side of the grill).
    • Every 5 to 7 minutes, flip the chicken, and baste again.
    • Do not overdo it.
  10. 10
    Check for Doneness
    • Cook for approximately 20 to 25 minutes total time over indirect heat.
    • The chicken is done when a digital thermometer inserted into the thickest part of the thigh (away from the bone) registers 175°F to 180°F.
    • Dark meat chicken thighs are actually better at 180°F than 165°F.
  11. 11
    The Final Char
    • In the last 2 minutes, if the skin isn't as crispy as you'd like, move the chicken back over the direct heat for a flash sear, just 30 seconds per side to blister the skin.
  12. 12
    Rest and ServeGrilled Chicken Inasal | BBQ Chicken
    • Transfer the grilled chicken to a platter.
    • Drizzle with any remaining Annatto Oil.
    • Let it rest for 10 minutes.
    • Plate the chicken with rice, spoon over extra sauce if desired, and garnish with cilantro or scallions.
    • Add a wedge of calamansi or lemon for a fresh finishing squeeze.

Nutrition Facts

Servings 6

Serving Size One large chicken thigh

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 21g33%
Saturated Fat 5g25%
Cholesterol 135mg45%
Sodium 680mg29%
Potassium 450mg13%
Total Carbohydrate 5g2%
Dietary Fiber 1g4%
Sugars 3g
Protein 42g84%
Vitamin A 180 IU
Vitamin C 5 mg
Calcium 45 mg
Iron 2.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Do not skip marinating, as the chicken needs time to fully develop flavor.
  • Avoid overly high heat to prevent the skin from burning before the meat cooks through.
  • Never use raw marinade as a finishing sauce; reserve a separate portion beforehand if needed.
  • Watch the sugar content, as too much heat can cause it to scorch instead of caramelize.
  • Always check the thickest part to ensure the chicken is fully cooked through the bone.
  • Let the chicken rest before cutting to keep the juices inside and prevent dryness.
Read it online: https://tinakitchen.com/recipe/manila-chicken-inasal-recipe/

We hope you enjoy making this recipe.

Happy cooking!