Filipino Chicken Bbq Chicken Inasal
Bring the bold, vibrant flavors of the Philippines to your table with this Filipino Chicken BBQ, also known as Chicken Inasal. This grilled chicken dish is marinated in a fragrant blend of calamansi juice, soy sauce, cane vinegar, garlic, ginger, lemongrass, and turmeric, ensuring every bite is bursting with irresistible flavor. The addition of annatto oil gives the chicken its signature golden hue while keeping it moist and smoky on the grill. Perfectly paired with garlic rice and a tangy soy-calamansi dipping sauce, this recipe is an authentic showcase of Filipino cuisine. With an easy marinade and basting technique, prepare to impress your family and friends with the ultimate backyard barbecue favorite!
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Recipe Information
Ingredients
- 4 pieces Chicken thigh or leg quarters (bone-in, skin-on)
- 0.25 cup Calamansi juice (or substitute with lime or lemon)
- 0.25 cup Soy sauce
- 2 tablespoons Cane vinegar (or white vinegar)
- 6 cloves Garlic, minced
- 2 tablespoons Ginger, grated
- 2 stalks Lemongrass, finely minced (white part only)
- 2 tablespoons Brown sugar
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Annatto oil (for basting)
- 2 tablespoons Cooking oil (for basting)
Instructions
In a large mixing bowl, prepare the marinade by combining calamansi juice, soy sauce, cane vinegar, minced garlic, grated ginger, minced lemongrass, brown sugar, turmeric powder, salt, and black pepper. Stir until the sugar and salt dissolve completely.
Rinse and pat dry the chicken thigh or leg quarters. Make small slits in the thickest part of the chicken to help the marinade penetrate.
Add the chicken to the bowl of marinade, ensuring each piece is fully coated. Cover and refrigerate for a minimum of 2 hours or overnight for best results.
Preheat your grill to medium heat, ensuring the grates are clean and lightly oiled to prevent sticking.
In a small bowl, mix annatto oil with cooking oil to create the basting mixture. Set aside.
Remove the chicken from the marinade and shake off any excess liquid. Reserve the marinade for basting by boiling it for 10 minutes to ensure food safety.
Grill the chicken skin-side down for 7-10 minutes, or until slightly charred. Flip the chicken and baste generously with the basting mixture. Cook for another 7-10 minutes on the other side.
Continue flipping and basting every 3-5 minutes until the meat is fully cooked and the internal temperature reaches 165°F (75°C). The total cook time should be around 20-30 minutes, depending on the thickness of the chicken.
Remove the chicken from the grill and let it rest for 5 minutes before serving.
Serve with garlic rice, a side of soy-calamansi dipping sauce, and/or spiced vinegar for a complete Filipino meal. Enjoy!
Nutrition Facts
Calories |
1008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 1353 mg | 59% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 7.3 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 812 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
