This is seriously the easiest and tastiest chicken inasal recipe! Chicken Inasal is the Philippines’ famous barbecue or grilled chicken. The marinade made from vinegar, lemon and sprite permeate the entire chicken making it both tender and tasty. The basting sauce not only adds vibrant color to the meat but also a lot of flavors that you’ll want to eat all of the chicken skin that gets so crisp and delicious! This can be roasted in the oven or grilled.
Before hubby met me, he only ate chicken and beef when it came to meat products. He didn’t like eating fish or pork for that matter. Thankfully, after being married for nearly 17 years his tastebuds have improved some and now he eats seafood and pork, no problem – I call that a success! So, what’s my point and what does it have to do with a yummy chicken recipe?
When he first came to the Philippines, he was worried that he may not be able to eat that much being unfamiliar with our food culture. Yes, he may find a lot of chicken and beef dishes there, but what if they’re not to his taste(s)? To ease him into our food, we didn’t give him anything too exotic right away. I knew he loved chicken so I started introducing to him dishes made with it.
Chicken adobo, being our Philippine national dish, he had to try it first and I was glad he enjoyed it. To this day, when we go to a Filipino restaurant, adobo is always included in the order.
Honestly, I don’t know anyone who doesn’t like our chicken adobo! Then after that, he probably had some chicken afritada, even Jollibee’s chicken joy (incidentally, there’s now a branch of Jollibee in Manhattan right across the New York Times building!) and his favorite fried chicken of all time Max’s Restaurant’s Sarap to the Bones fried chicken!
We actually went to Max’s restaurant for my birthday this year. It was in March and the quarantine just started that day so we were not allowed to eat in but had to eat our fried chicken in the car!!!
Still, it was a fun and definitely a memorable birthday (celebrated inside the car!)!
But there was one Filipino chicken dish he could never forget and totally loves. Every time we go back to the Philippines, he’d request me to bring him to Bacolod Chicken Inasal Restaurant in Makati. It’s essentially the most famous Filipino chicken barbecue or grilled chicken that originated from the central Philippines and is now hugely popular all over the country.
How can it not be so popular? One bite of this tasty, juicy chicken and you’re hooked, just like my hubby and me! And it’s quite an eye-catching food with that deep and bright yellow-orange hue!
Look at this yummy grilled version below!
I thought that I would only be able to enjoy Chicken Inasal while vacationing in the Philippines and not when I’m back in the US. But thankfully, a very dear and sweet friend of mine, who hailed from Bacolod City kindly shared with me her favorite recipe of Chicken Inasal – an authentic and delicious recipe straight from the place where this chicken dish was first invented! Wow!
However, I had to tweak the recipe a little because I couldn’t find the local lime we use for this in the Philippines called calamansi – it’s smaller than key lime but wow, it’s so high in taste and tanginess in the citrus scale if there was one!
I subbed with lemons and I think I still captured the essence of this lemony chicken. But, believe you me, the secret to this chicken’s tenderness and juicy-ness is not even the local calamansi lime but the very exotic ingredient called “SPRITE!” (or any lemon-lime soda for that matter!).
It’s pretty common in the Philippines to use 7 UP or Sprite for grilling as not only does it add sweetness to the meat but it tenderizes the meat!
Traditionally, chicken legs, quarters or breasts pieces are used for the recipe but I experimented with a spatchcock chicken and it worked perfectly too, as you can see. In the Philippines, Inasal. is always grilled but I thought I would try it first in the oven? It was still so cold to grill outside when I made my first attempt at Chicken Inasal so I tried oven roasting it first. And it worked so yummy and it was crazy easy as well – no need to constantly check if the chicken in the grill is already done and no fear I may not be able to cook it properly. It was roasted perfectly after 45 minutes at a 400 degree F oven.
I say it’s easy to make because all you need to do is simply marinade the meat for at least about 3-4 hours, then roast in the oven! The ingredients are not even hard to find at all. The annatto seeds (which you use to get the annatto oil for color), I simply replaced with annatto powder which you can find in any Mexican or Asian store – not a crazy exotic ingredient at all! The rest are common and easy to find ingredients that may be in your pantry already! Just don’t forget the Sprite or 7 UP, whichever is your preference – that’s very important.
As you can see the chicken is truly yummy, juicy, and just packed with a lot of flavors. So next time you are looking for a new chicken recipe for oven roasting or grilling for summer – you got to try this!
FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.
WHAT ARE THE INGREDIENTS FOR CHICKEN INASAL?
- 4-5 pieces chicken legs (thighs and drumsticks intact) or 1 spatchcock chicken
Marinade
- 1 cup rice or white vinegar
- 1 (20 oz) bottle lemon lime soda like Sprite
- 2-inch piece ginger, peeled, sliced and slightly crushed
- 1 whole garlic, cloves peeled and crushed
- 1 large lemon, juiced
- 2 tablespoons salt, (this measurement is correct!)
- 2 teaspoons black pepper, freshly ground
Basting Sauce
- 1/4 cup oil of choice
- 2 tablespoons butter, melted
- 2 teaspoons salt
- 1 1/2 teaspoons achuete (achiote) or annatto powder
- 1/2 lemon, juiced
Dipping Sauce
- 1 dipping sauce, equal amounts of spiced vinegar and soy sauce
HOW DO YOU COOK CHICKEN INASAL?
Mix all the marinade ingredients in a bowl. Take the chicken pieces and pierce a few times on the meaty side. This will allow the chicken to absorb more flavor from the marinade. Place the chicken meat side down in a non-reactive baking dish (like a 9×13 pyrex). Pour in the marinade all over the chicken. Marinate for 3-4 hours.
Preheat the oven to 400 F. Make the basting sauce or ready it while the chicken is roasting. Remove the meat from the marinade and place it in a roasting tin. Roast the chicken for 45 minutes, basting it every 5 minutes for the last 10-15 minutes or so. Chicken is done when a meat thermometer inserted at the thickest part of the chicken registers 165F. Allow the chicken to rest for 10 minutes.
Alternatively, you can also grill the chicken, threading each piece in a wooden skewer, and use the sauce to baste. If grilling the chicken, make about two to three 1-inch slashes on the chicken legs just before grilling so the chicken cooks faster and more evenly. If using a gas grill, preheat the grill then place all the chicken legs in the middle of the grill. Use only the burners on either side of the grill adjusted to between 350-375 F temperature (don’t go higher than 400 F). The gas burner(s) in the middle should be completely turned-off. Grill the chicken low and slow for about 30-40 minutes or until the internal temperature reaches about 165 F. Grilling this way would ensure the chicken cooks properly without burning the outer skin and undercooking the inside.
Traditionally, this chicken is eaten with a dipping or drizzling sauce on the side. Simply combine equal amounts of spiced vinegar (available at Asian stores – get Filipino brand, if possible, or simply add 1-2 sliced Thai red chilies) and soy sauce in a small bowl. Drizzle a little of the sauce as you eat the chicken. Enjoy with rice.
Best Chicken Inasal
Ingredients
- 4-5 pieces chicken legs (thighs and drumsticks intact) or 1 spatchcock chicken
Marinade
- 1 cup rice or white vinegar
- 1 (20 oz) bottle lemon lime soda like Sprite
- 2-inch piece ginger, peeled, sliced and slightly crushed
- 1 whole garlic, cloves peeled and crushed
- 1 large lemon, juiced
- 2 tablespoons salt, (this measurement is correct!)
- 2 teaspoons black pepper, freshly ground
Basting Sauce
- 1/4 cup oil of choice
- 2 tablespoons butter, melted
- 2 teaspoons salt
- 1 1/2 teaspoons achuete (achiote) or annatto powder
- 1/2 lemon, juiced
Dipping Sauce
- 1 dipping sauce, equal amounts of spiced vinegar and soy sauce
Instructions
- Mix all the marinade ingredients in a bowl. Take the chicken pieces and pierce a few times on the meaty side. This will allow the chicken to absorb more flavor from the marinade. Place the chicken meat side down in a non-reactive baking dish (like a 9×13 pyrex). Pour in the marinade all over the chicken. Marinate for 3-4 hours.
- Preheat the oven to 400 F. Make the basting sauce or ready it while the chicken is roasting. Remove the meat from the marinade and place in a roasting tin. Roast the chicken for 45 minutes, basting it every 5 minutes for the last 10-15 minutes or so. Chicken is done when a meat thermometer inserted at the thickest part of the chicken registers 165F. Allow the chicken to rest for 10 minutes.
- Alternatively, you can also grill the chicken, threading each piece in a wooden skewer, and use the sauce to baste. If grilling the chicken, make about two to three 1-inch slashes on the chicken legs just before grilling so the chicken cooks faster and more evenly. If using a gas grill, preheat the grill then place all the chicken legs in the middle of the grill. Use only the burners on either side of the grill adjusted to between 350-375 F temperature (don't go higher than 400 F). The gas burner(s) in the middle should be completely turned-off. Grill the chicken low and slow for about 30-40 minutes or until the internal temperature reaches about 165 F. Grilling this way would ensure the chicken to cook properly without burning the outer skin and undercooking the inside.
- Traditionally, this chicken is eaten with a dipping or drizzling sauce on the side. Simply combine equal amounts of spiced vinegar (available at Asian stores – get Filipino brand, if possible or simply add 1-2 sliced Thai red chilies) and soy sauce in a small bowl. Drizzle a little of the sauce as you eat the chicken. Enjoy with rice.
Nutrition
Last updated on June 10th, 2024 at 09:27 pm
Very easy and tasty! We loved this recipe.
Such a great weeknight dinner recipe! So delicious and simple!
Could you use tumeric instead of annetto? I can’t find it.
Author
I would do a combination of ground paprika and turmeric so that it won’t impact the taste of the chicken. Annatto seeds are very mild in taste and reddish in color so a combo of the two should mimic it. Let me know how it turns out. Thanks for asking.
How much paprika and turmeric?
Author
I don’t use paprika or turmeric here. Please refer to the recipe card for the full recipe.
The soda totally surprised me but it worked! Going to keep my eye out for those special limes at our international market. I want to try them now!
So I shop at Publix in St Augustine fl the only achiote powder I found in the Mexican aisle is mixed with coriander. Can I use that?
Author
Asian stores or Mexican groceries should have annatto (achuete) powder but if you can’t find it then use that. I only use the annatto powder so there may be a slight change to the taste if you use a mixed powder.
I tried this yesterday. It was my first time to cook Inasal at home. Omg, your recipe is a hit! I love how it turned out. 🙂
Author
So glad it turned out well for you! Thanks for kindly letting us know.
Oh this looks so delicious! We love flavourful chicken such as this so will definitely be giving it a try!
This chicken recipe sounds amazing. I love lemon and chicken. It makes it so tender. The rest of these ingredients sound perfect too. Saving this one to make later.
This marinade sounds amazing! So versatile. Ginger is one of my favorite foods in the kitchen.
Delicious!! Love the orange color…that makes the family happy 🙂 Thanks for sharing another winner!
Hi! If I’m using iodized salt is it also 2 tbsp?
Author
Yes! I never use iodized salt in cooking but regular unrefined “real salt” for everything as it works best for me. But if that’s the only thing you have – don’t sweat it – just use that. I don’t think it should be a big issue because you also have a very tasty basting sauce. Just make sure to poke/slash the chicken in certain parts so it absorbs the marinade well. Enjoy some Inasal!
Looks very yummy Abby can’t wait to try it ❤️❤️❤️
Author
Thanks and hope you enjoy it, Grace.
I’m a UK citizen who loves cooking. I made this for my Filipina wife and she loved it. I substituted a mixture of turmeric and paprika as we can’t get annato powder. Am excellent recipe, Abby. It will become one of our favourites x
Author
So glad you both enjoyed it! Thanks for letting us know. Appreciate it much!
My mouth is watering just looking at these pictures, the chicken is perfect! Making this chicken inasal next weekend for a barbecue.
Enjoyed this roasted chicken inasal for dinner tonight and it did not disappoint! So tender and juicy; easily, a new way to enjoy chicken!
This baked chicken inasal sounds delicious. Looking forward to making it soon!
Loving the marinade on these chicken legs, the skin came out perfectly spiced and crispy.
That chicken inasal looks perfectly cooked and so much flavour too. I can’t wait to try it.
do i need to flip it from time to time?
Author
No. Just follow the instructions as is. Thanks, and enjoy.
What can I substitute for soda?
Author
I won’t substitute because that’s what makes the chicken so juicy and tender.
I made this for lunch today and it was delicious! The explosion of flavors in my mouth brought me back home to manila. Thank you for sharing this.
Author
I am so glad to know this! I can be homesick like that, too. Thanks for letting us know.
Can the chicken be marinated overnight???
Author
I won’t do it overnight because there’s vinegar (plus other acidic components) that may end up cooking the chicken as it marinates or make it to vinegary in taste. I think just a few hours is best. But if you do end up marinating it overnight and it seems fine – do let us know. Thanks!
That rice looks killer. Is there a recipe for that also?
Author
Yes, indeed. The perfect side dish for this and any grilled meat is this easy and delicious Java rice – https://www.manilaspoon.com/2020/06/how-to-make-yellow-fried-rice-java-rice.html – or you can find it through the search box too below my photo. Thanks and enjoy.
Now I understand why Chicken Inasal is so popular. When marinated in Sprite – like I did – or 7up, vinegar, lemon juice, ginger, garlic, salt & pepper and then basted with a solution of oil, butter, annatto powder, lemon juice & salt everyday chicken is transformed into a true delicacy you won’t soon forget. Serve this with a side of Java rice (oil, garlic, butter, turmeric, rice & soya sauce) garnished with crispy garlic bits & green onions, and a bowl of dipping sauce & then you’ll understand too! Extraordinarily good!
Countless thanks, Abigail! 🙂
Author
You’re welcome and thank you so much for the feedback! So glad you enjoyed this!