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Chicken inasal recipe (original)

With the sudden boom of chicken inasal in Metro Manila, as started by that particular chicken inasal chain, who wouldn’t be familiar with chicken inasal? Its combo of chicken and unlimited rice at a very affordable price is irresistible!
Course Main Course
Cuisine Filipino
Keyword Chicken
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 4 people
Calories 241kcal
Author Joost Nusselder
Cost $8


  • 1 whole chicken cut into 6 parts (legs, wings, breasts)


  • 1 head garlic macerated
  • 2 tbsp chopped ginger
  • 1 tbsp brown sugar
  • cup sinamak (native coconut vinegar)
  • 10 pcs calamansi extract (the juice)
  • 3 stalks tanglad (lemongrass) julienned
  • Salt and coarsely ground pepper

Basting sauce

  • ½ cup margarine or butter
  • ¼ cup atsuete (annatto seeds) oil
  • Salt and pepper
  • Bamboo skewers
  • Charcoal for grilling


  • In a large bowl, put in the garlic, ginger, vinegar, a small amount of sugar, calamansi, tanglad, salt, and pepper. Mix all the ingredients, then add the chicken meat. Lightly rub the marinade on the meat. Place chicken in the fridge and let sit. After 30 minutes, turn the meat and let it sit for another 30 minutes. It's not ideal to marinate the meat overnight since the acid of the vinegar will completely break down the enzymes of the meat.
    Mixing the chicken inasal marinade
  • Meanwhile, in a saucepan, over low fire, combine margarine/butter and annatto seeds. Stir until the margarine melts and the annatto seeds are well infused and have developed a deep orange color. Turn off the heat, then add a small amount of salt and pepper to taste.
  • After marinating the chicken, put several slits on the part near the bone to help with cooking the meat fully. Skewer the meat and cook over a hot charcoal grill, skin side down, basting it once in a while. As much as possible, don't turn the meat more than twice since the result will be drier meat.
    Chicken inasal finished dish 1
  • While hot, serve together with steamed rice paired with grilled oysters and sinamak or soy sauce with calamansi and siling labuyo (red chili peppers).



Calories: 241kcal | Carbohydrates: 9g | Protein: 1g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 271mg | Potassium: 143mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1017IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg