Grilled Filipino Chicken Inasal with Garlic Rice
If you're looking to expand your barbecue repertoire, Chicken Inasal deserves a spot on your menu. Named one of TasteAtlas' best Filipino dishes, this Iloilo-style favourite combines bright citrus, garlic, ginger, lemongrass, and a touch of sweetness to create an incredibly flavourful marinade. As the chicken grills, layers of annatto oil build rich colour and a smoky taste while keeping every bite juicy. Served over fragrant garlic rice with pickled green mango and sawsawan, this family-style meal delivers bold flavours that are perfect for summer entertaining.
Grilled Filipino Chicken Inasal with Garlic Rice
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Chicken & Marinade:
- 2 lbs. (905g) chicken legs and thighs, bone-in
- 1 tbsp. lemongrass paste or 2 stalks, the tender bottom 4 inches (10cm) finely chopped
- 5 cloves garlic, grated
- 1-inch (2.5cm) knob of ginger, grated
- ¼ cup (62.5ml) vinegar
- 2 calamansi, juiced, sub limes
- 2 tbsp. Maggi seasoning liquid, sub soy sauce
- 1 cup (250ml) lemon lime soda
- 1 tbsp. kosher salt
- ¼ cup (62.5ml) muscovado sugar, sub brown sugar
- Freshly ground black pepper to taste
Annatto Oil:
- ½ cup (125ml) chicken fat, melted, sub duck fat or butter
- 1½ tbsp. annatto seeds or 2 tsp. annatto powder
- 1 tsp. kosher salt
- 2 tsp. lime juice
Sawsawan Dipping Sauce:
- 2 tbsp. vinegar
- ¼ cup (62.5ml) lemon juice
- ¼ cup (62.5ml) soy sauce
- 1 Thai chili, diced
- 1 clove garlic, minced
- If you are using real lemongrass, prep it by cleaning and removing the outer leaves and finely chopping the tender core. In a bowl, whisk together the lemongrass, garlic, and ginger. Sitr in the vinegar, calamansi (or lime) juice, the Maggi, and lemon lime soda. Finally, season with salt, sugar, and pepper.
- Marinate the chicken for at least 3 hours, up to 8 hours, in the fridge.
PRO TIP: For crispy skin after that soak in marinade, remove the chicken from the liquid, pat it dry, and then place it onto a rack to dry out for up to 24 hours. - While you are waiting for the chicken to marinate or dry, make the Annatto Oil. In a saucepan, melt the chicken fat over low heat. Steep the annatto seeds or powder for at least 10 minutes, or until the oil changes from clear to a deep orange-red colour. Strain the seeds from the oil and allow it to come to room temperature before stirring in the salt and lime juice.
- When you are ready to cook, preheat your charcoal grill to 500°F (260°C) and set up for indirect grilling. Light a full chimney of charcoal and wait for it to ash over before dumping it in half of the grill. Open the vents halfway.
- For a gas grill, ignite two side-by-side burners to high, leaving the remaining burners off for an indirect and direct heat zone.
- Once the grill is preheated, place the chicken, skin side up, to cook in the indirect zone. Brush with the annatto oil and allow it to barbecue for 5 minutes before flipping and brushing again with the oil. Repeat this process every 5 minutes until the chicken reaches an internal temperature of 140°F (60°C).
- Brush it one final time on the skin side, before placing it skin side down over direct heat to sear and crisp. Flip the chicken a couple of times to ensure even crisping and remove when the chicken has reached an internal temperature of 165°F (74°C).
- Allow the chicken to rest for at least 5 minutes before serving with a pile of garlic rice and some sawsawan dip.
- Pair this succulent meal with a highly carbonated Light Lager to contrast the chicken fat and sour vinegar flavours. You can complement your dish with an Amber Ale whose caramel notes pair beautifully with the char and caramelization from grilling. If you prefer wine with this dish, crisp and light white wines are ideal, so try a Sauvignon Blanc with acidic citrus to complement the marinade or contrast with a Dry Riesling with a fruit-forward profile to cut through the fatty chicken and garlic.
From the first bite of smoky chicken to the last spoonful of garlic rice, this recipe is packed with vibrant Filipino flavour. Pair it with a refreshing lager, a crisp Sauvignon Blanc, or an amber ale, and bring a taste of Filipino street food to your next backyard barbecue.
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Happy Grilling!
Bring together the ingredients you will need for this recipe
Marinate the chicken for 3 to 8 hours
Steep the annatto—paste, seeds, or powder—in the chicken fat for at least 10 min
Once at room temperature, strain the oil, then add the lime juice and salt
Preheat your charcoal BBQ and create a two-zone fire
Start cooking the chicken using indirect heat
Flip the chicken frequently, basting every 5 minutes with the chicken oil
Keep flipping and basting until the chicken reaches140°F (60°C)
Sear the chicken over direct heat to finish
Serve the chicken, family-style, with garlic fried rice, and sawsawn dip
A squeeze of lime won't go amiss either
Contrast with a carbonated Light Lager or a Dry Riesling with a fruit-forward profile. Complement with an Amber Ale or a Sauvignon Blanc with citrus notes
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Bring together the ingredients you will need for this recipe
Marinate the chicken for 3 to 8 hours
Steep the annatto—paste, seeds, or powder—in the chicken fat for at least 10 min
Once at room temperature, strain the oil, then add the lime juice and salt
Preheat your charcoal BBQ and create a two-zone fire
Start cooking the chicken using indirect heat
Flip the chicken frequently, basting every 5 minutes with the chicken oil
Keep flipping and basting until the chicken reaches140°F (60°C)
Sear the chicken over direct heat to finish
Serve the chicken, family-style, with garlic fried rice, and sawsawn dip
A squeeze of lime won't go amiss either
Contrast with a carbonated Light Lager or a Dry Riesling with a fruit-forward profile. Complement with an Amber Ale or a Sauvignon Blanc with citrus notes
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