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chicken inasalChicken Inasal or simply Inasal, which is the dialect for grilled or barbecue is a popular dish in the Philippines that originated from City of Bacolod. It is different from the usual chicken barbecue from the country because it is marinated in vinegar, kalamansi juice and other spices like, lemon grass and ginger. The color is also quite unique: orange, because it uses a special basting sauce that is with annatto/achuete oil.  It is usually served on bamboo skewers direct from the grill with rice and a dip of spiced vinegar.

So if you are tired of the old and usual chicken barbecue, this is the one to try. You will find that the taste is uniquely refreshing and very flavorful.

barbecue chickenChicken Inasal became so popular among Filipinos that a lot of restaurants or grills specializing in this particular dish emerge all over Metro Manila and surrounding provinces. How bad that its popularity hasn’t reached Germany (yet?!) which means I had to do it on my own. Oh well, I think that is the life of an emigrant (craving for home food). I have to admit, I learned so much more about Filipino cooking and recipes when I came here in Germany. I know a lot of dishes but usually I just ordered them from the menu and not think so much how they are prepared. Don’t get me wrong, I am not complaining…at all!

The first time I made this, it was an instant hit and Armin is now a fan and just last week I was asked to help organize food prep for our company grill party next month and I am thinking of giving them some sample of Filipino cuisine and this is will be my frontrunner along with some Filipino desserts, Leche Flan and Maja Blanca. So wish me luck!

5.0 from 1 reviews
Chicken Inasal (Filipino Chicken Barbecue)
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Prep time: 
Cook time: 
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Serves: 1 kilo
 
Tired of the old and usual chicken barbecue? Try Filipino Chicken Inasal, marinated in vinegar and other spices, is uniquely refreshing and very flavorful.
Ingredients
  • 1 kilo chicken cut into serving size
  • MARINADE:
  • 1 cup vinegar (coconut, cane or cider)
  • 1½ lemon (or 15 kalamnsi) juice (approx.half cup)
  • 1 thumb fresh ginger, peeled
  • 3 gloves garlic
  • 2 stalks lemon grass
  • 2 Tbsp Salt
  • ½ Tbsp ground black pepper
  • ¼ cup brown sugar
  • BASTING SAUCE:
  • 3 Tbsp Annato/Achuete oil
  • 5 Tbsp margarine or butter, melted
  • ¼ tsp salt
  • 1 tsp lemon or kalamansi juice
Instructions
  1. Dissolve sugar and salt in vinegar. Combine vinegar and all other ingredients for the marinade in a blender and pulse for 2-3 minutes until all are cut into tiny pieces.
  2. Place chicken pieces in a ziplock or any food-grade plastic. Pour in the marinade into the plastic with the chicken and seal. Refrigerate for at least an hour but overnight will be better.
  3. Take out from fridge when ready to cook.
  4. Prepare the basting sauce by simple combining all the ingredients in a bowl. Grill the chicken pieces for about 20 minutes or until well done while basting both sides with the annatto oil.

If you cannot find ready annatto/achuete oil, you can make your own
1 ½ Tablespoon of  annatto seeds for every 4 Tbsp of  vegetable oil
Heat oil and annatto seeds in a saucepan under medium heat. When it starts to bubble around the seeds, remove from heat. DO NOT overcook or they will get bitter. Let cool down to room temperature.  Separate the seeds from oil using a strainer.

If annato seeds are also not available, mix some Paprika and turmeric powder in oil as a substitute to achieve that orange-yellow hue.

chicken inasal recipe

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Written by Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time. If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This article has 6 comments

  1. Pingback: Finger Lickin’ Good: 15 of my favourite Chicken dishes – backpackerlee

  2. Manok
    Reply

    Kabalen, salamat keng blog mu, susubukan kune itang tocino mu, atiu ne king ref to marinate atlung aldo. Ginamit kune mu rin itang empanada dough recipe mu, manyaman ya kanu ana ning misis ku atsaka kapatad. Salamat talaga keng pag share mu keng lutung kapampangan!

    • Reply

      Dakal mu rin samalat keng suporta Kabalen at masaya ku na aburi yu ing blog ku ampong deng recipes keni. 😉

  3. vermil
    Reply

    I’ll start kitchen testing this recipe with all chicken wings. What do you think, if I use Fish Sauce (Patis) in stead of salt? This recipe looks like to be a winner. This will definitely have a more natural taste than the usual spice laden barbecue mixes. I think this will give Bob Araj Persian Chicken barbecue a run for the money on our next PTA summer cook out. lol

    • Reply

      Hi Vermil, first of all..thanks for all your comments and I am really thrilled to try some of your suggestions. Now about using patis, I would say go for it!!! I actually use it as well for marinating chicken for frying and taste a lot better than just salt. So I am pretty sure that it will be also great alternative for this Chicken Inasal recipe. I also made this for our company barbecue last year and it was surely a great hit with the Germans (among others..we are a bit multicultural). 😉

  4. vermil
    Reply

    What a great and simple recipe. I am pretty sure that this will be a much talked about and finger licking good for this coming summer barbecue picnics in my kids school. These events are “pot luck” events wherein the fathers talk about sports and the mothers talk about food. I am the only parent who can talk about Steph Curry and Chicken Curry at the same time. hahahahaha. Again, danke schoen.

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