Chicken Inasal Recipe for a Delicious, Char-Grilled Meal

The smell of smoky chicken takes me back to Bacolod’s lively streets. It’s where Chicken Inasal’s enticing aroma beckoned me. This Filipino favorite, with its tender meat and charred skin, has won hearts globally. Now, I’m eager to teach you how to make this tasty dish at home.

What is Chicken Inasal?

Chicken inasal is a favorite Filipino dish from Bacolod in the Visayas. It has a long history, dating back to the late 19th century. A 1895 book by Felix Laureano first documented it. The dish is made by marinating chicken in a mix of coconut vinegar, lemongrass, ginger, garlic, and calamansi (or lime) juice. Then, it’s grilled over charcoal.

Origin and History of Chicken Inasal

The story of chicken inasal starts in the 1890s with Banoy Velez in Bacolod City. Over time, the recipe has changed, becoming a key part of Filipino cuisine. Now, Bacolod is known as the heart of chicken inasal.

Signature Flavors of Chicken Inasal

The secret of chicken inasal is its marinade. It’s mixed with coconut vinegar, lemongrass, ginger, and calamansi juice. This gives it a sweet-and-sour taste. The chicken is also basted with annatto oil while grilling, which makes it yellow and adds a nutty flavor.

The mix of these Filipino flavors and the grilling method makes chicken inasal special. It’s loved by both locals and visitors.

Preparing the Marinade

The marinade is key to the delicious taste of chicken inasal. It’s made with fresh ingredients like lemongrass, shallots, coconut vinegar, calamansi juice, ginger, garlic, and brown sugar. These add a unique flavor to the chicken.

Key Ingredients for the Marinade

• 5 stalks of fresh lemongrass, finely chopped
• 1 cup of chopped shallots
• 1 cup of coconut vinegar
• ¼ cup of calamansi juice (or fresh lime juice)
• 2 tablespoons of grated ginger
• 6 cloves of minced garlic
• ¼ cup of brown sugar
• 1 teaspoon of salt
• 1 teaspoon of ground black pepper

Marinating the Chicken

To start, cut the chicken legs and thighs into pieces. Put the chicken in a big bowl or a bag that seals. Pour the marinade over it.

Make sure the marinade covers the chicken evenly. Then, cover the bowl or seal the bag. Refrigerate for at least 2 hours, or up to 12 hours. This lets the flavors soak in.

“The longer you let the chicken marinate, the more flavorful it will be. I recommend marinating for at least 4 hours, or even overnight, for the best results.”

Making Annatto Oil

Annatto oil, also known as achiote oil, is key in Chicken Inasal. It’s made by heating oil with annatto seeds. This gives the oil a yellow-orange color and a subtle flavor.

The oil is then used to baste the chicken. It makes the chicken golden and adds flavor.

To make the perfect annatto oil, use 1:0.25 annatto seeds to oil. This means 1 cup of oil needs 1/4 cup of seeds. It makes the oil rich and ruby-colored.

Annatto powder can also be used, but use less. It infuses the oil faster because of its larger surface area.

To make the oil, heat it in a saucepan over low heat. Add the annatto seeds and simmer for 15-20 minutes. Stir occasionally until the oil turns deep and vibrant.

Be careful with annatto oil as it can stain. Strain it through a fine-mesh sieve after it reaches the right color.

Adding garlic, bay leaves, or ginger to the oil can enhance its flavor. These ingredients add depth to the oil, making the Chicken Inasal even better.

Don’t forget the annatto oil in your Chicken Inasal recipe. It’s essential for the dish’s color and taste. Making your own annatto oil at home can take your Chicken Inasal to the next level.

Grilling Chicken Inasal

Chicken inasal is a favorite Filipino dish. It’s best grilled over medium heat. This way, the chicken cooks evenly without burning.

The secret to char-grilled chicken is in the grilling method. It also depends on basting with annatto oil.

Grilling Tips and Techniques

To grill chicken inasal perfectly, follow these tips:

1. Start by placing the chicken pieces skin-side down on the oiled grates of your grill. Keep the heat at medium throughout.
2. Flip the chicken pieces often. Baste them with the annatto oil to get a nice crust.
3. Move the chicken to the unlit side of the grill to finish cooking. This ensures the inside is cooked right without overcooking the outside.
4. Keep basting the chicken with annatto oil during grilling. This keeps it moist and adds flavor.

By using these grilling techniques, you’ll get juicy, tender meat. The char-grilled exterior will be a perfect match for the dish’s essence.

“The secret to perfectly grilled chicken inasal lies in the slow, steady basting with the vibrant annatto oil. This gradual process ensures a delectable, caramelized crust that seals in the juices.”

Serving Suggestions

Chicken inasal is a tasty Filipino dish that goes well with many sides. It’s best served with steamed white rice and a tasty dipping sauce.

Dipping Sauce for Chicken Inasal

The classic dipping sauce for chicken inasal is a mix of soy sauce, coconut vinegar, and lime juice. This sauce is bright and tangy, contrasting the rich, smoky chicken. You’ll need 3 tablespoons of soy sauce, 3 tablespoons of coconut vinegar, and 1.5 tablespoons of fresh lime juice.

Along with the dipping sauce, chicken inasal can be enjoyed with:

• Pickled vegetables, like carrots, onions, and chili peppers, for a crunchy, acidic touch
• A fresh, tossed salad to balance the grilled chicken’s heartiness
• Annatto rice, made with leftover oil from annatto oil preparation, for a vibrant side dish

The secret to serving chicken inasal is to mix flavors and textures that match the grilled chicken. Offering different sides ensures every bite is a complete and enjoyable meal.

Variations and Substitutions

The traditional chicken inasal recipe uses coconut vinegar and calamansi juice. But, you can find substitutes to get close to those flavors. Rice vinegar is a good swap for coconut vinegar, adding a tangy taste. You can also mix tangerine juice and lime juice to replace calamansi.

If annatto seeds are hard to find, try garlic-infused olive oil for basting. It gives the chicken a nice color and flavor, even if it’s not the same as annatto oil.

• Use rice vinegar instead of coconut vinegar
• Substitute tangerine juice and lime juice for calamansi juice
• Utilize garlic-infused olive oil if annatto seeds are unavailable

These substitutions let you enjoy chicken inasal’s tasty flavors, even without all the traditional ingredients. Try these options to find the right mix of tangy, savory, and smoky tastes that make this Filipino dish so loved.

Chicken Inasal Recipe

Discover the true taste of the Philippines with this full chicken inasal recipe. Get ready for the amazing smell and delicious flavor of this grilled dish. Follow these step-by-step instructions to make your own marinated chicken and grilled chicken. It will take you straight to Bacolod’s heart.

Ingredients:

• 8 chicken thighs and drumsticks
• 1 cup calamansi juice (or lime/lemon juice)
• 1/2 cup palm vinegar (or white/apple cider vinegar)
• 1/4 cup brown sugar
• 4 cloves garlic, minced
• 2 tablespoons lemongrass, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons annatto seeds (or 1-2 tablespoons annatto powder)
• 1/4 cup vegetable oil

Instructions:

1. In a large bowl, mix the calamansi juice, palm vinegar, brown sugar, garlic, lemongrass, salt, and black pepper. Add the chicken and toss to coat well. Cover and marinate for at least 4 hours, or up to 12 hours in the fridge.
2. In a small saucepan, heat the vegetable oil and add the annatto seeds. Simmer for 5-10 minutes, until the oil turns vibrant orange-red. Strain the oil and throw away the seeds.
3. Get your grill ready for medium-high heat. Grill the chicken, skin-side down, for 20-25 minutes, basting it sometimes with the annatto oil. Flip the chicken and grill for another 15-20 minutes, until it’s fully cooked and the skin is crispy.
4. Serve the grilled chicken inasal hot, with the remaining annatto oil drizzled on top. Enjoy it with your favorite sides and sauces.

Enjoy this tasty and authentic full chicken inasal recipe with your family. The marinated chicken and grilled chicken flavors will make you want more. Experience making this Filipino dish in your kitchen.

Preparing Ahead of Time

This chicken inasal recipe is a breeze to prepare ahead of time. You can make the marinade 1-2 days early and keep it in the fridge. This lets the flavors mix well, making grilling easy.

To start early, mix the marinade. It has coconut vinegar, calamansi or lemon juice, lemongrass, pepper, soy sauce, and annatto oil or powder. Pour it over the chicken, making sure it’s all covered. Then, put it in the fridge for 1-3 hours, or up to 12 hours the day before.

When it’s time to grill, the chicken will be full of flavor. It will taste tangy, sweet, and rich. This way, you can enjoy a delicious, char-grilled meal with little effort.

Marinating the chicken ahead of time makes it easy to enjoy chicken inasal. It’s perfect for gatherings or when you just want to taste this Filipino favorite. Preparing it early is smart and convenient.

Pro Tips for Perfect Chicken Inasal

Want to make mouthwatering chicken inasal? Start by grilling the chicken over medium heat. This prevents the outside from burning before the inside is fully cooked. Baste the chicken often with annatto oil. This creates a beautiful, caramelized crust that’s full of flavor.

After grilling, let the chicken rest for 10 minutes. This step lets the juices spread evenly. Your chicken inasal will be juicy and tender. Don’t forget to have enough limes or calamansi for the dipping sauce. Their juiciness can change.

1. Grill the chicken over medium heat to prevent the outside from burning before the inside is cooked through.
2. Baste the chicken frequently with annatto oil to create a gorgeous, caramelized crust.
3. Let the chicken rest for 10 minutes after grilling to allow the juices to redistribute.
4. Have plenty of limes or calamansi on hand for the dipping sauce, as their juiciness can vary.

Follow these tips, and your chicken inasal will be perfect. It will be tender, juicy, and full of the flavors that make this dish so loved.

“Chicken inasal is a staple dish in the Philippines, and with these pro tips, you can recreate the authentic flavors at home.”

Conclusion

In this article, you’ve learned how to make a delicious Filipino chicken inasal at home. You now know how to make a flavorful marinade, vibrant annatto oil, and grill it perfectly. This lets you bring the char-grilled flavors of the Philippines to your backyard.

Whether you serve it with steamed rice, fresh salads, or tangy dipping sauces, this summary of chicken inasal recipe has everything. It’s a authentic Filipino grilled chicken that will impress your family and friends.

The secret to the perfect char-grilled flavor is in the marinade, annatto oil, and grill temperature. By following the tips in this guide, you can make chicken inasal just like in the Philippines. So, gather your ingredients, fire up the grill, and enjoy the incredible flavors of this beloved Filipino dish.

Whether you’re a seasoned home cook or new to Filipino cuisine, this chicken inasal recipe will be a hit. Dive in and experience the authentic taste of the Philippines, one delicious bite at a time.

FAQ

What is chicken inasal?

Chicken inasal is a beloved Filipino dish. It’s grilled chicken with a tasty marinade and basting sauce. The chicken is tender and juicy, with a smoky flavor.

Where does chicken inasal come from?

It comes from Bacolod City in the Philippines. The dish has a long history, dating back to the late 19th century. This is documented in a 1895 book by Felix Laureano.

What are the key ingredients in the chicken inasal marinade?

The marinade includes fresh lemongrass, shallots, and coconut vinegar. It also has calamansi juice, ginger, garlic, brown sugar, salt, and pepper.

What is annatto oil and how is it used in chicken inasal?

Annatto oil, or achiote oil, is crucial in chicken inasal. It’s made by heating oil with annatto seeds. This gives the oil a yellow-orange color and a mild flavor.

The oil is used to baste the chicken while grilling. This adds a golden color and more flavor.

How should chicken inasal be grilled?

Grill chicken inasal over medium heat. This prevents burning on the outside while cooking through. Place the chicken skin-side down on the grates.

Flip it and move to the unlit side to finish cooking. Baste the chicken often with annatto oil.

What are some traditional serving suggestions for chicken inasal?

Serve chicken inasal with steamed rice and a dipping sauce. The sauce is made from soy sauce, coconut vinegar, and lime juice. You can also add pickled vegetables or a fresh salad.

Can I make substitutions for the traditional chicken inasal ingredients?

Yes, you can make some substitutions. Use rice vinegar instead of coconut vinegar. Mix tangerine and lime juice for calamansi.

If you can’t find annatto seeds, use garlic-infused olive oil for basting.