Easy Bacolod Chicken Inasal (Grill, Oven, or Air Fry!)

It’s almost barbeque season, and what better way to kick things off than with a deliciously flavorful Filipino dish called chicken inasal?

This grilled chicken dish is known for its distinct blend of flavors, thanks to the marinade made with various herbs and spices.

Chicken Inasal is a Filipino dish made of chicken marinated in a special mixture of vinegar, calamansi, lemongrass, and annatto oil, among other spices. The chicken is grilled over charcoal and served with rice and various condiments.

When it comes to barbecues, chicken inasal is always a crowd-pleaser. We love making this for our friends and family, and in this blog post, we’ll share with you our go-to chicken inasal recipe that’s full of flavor.

We will also share how to make this dish over a grill, in the oven, or an air fryer, so you can enjoy it no matter what cooking equipment you have on hand.

Keep reading to learn how to make delicious chicken inasal at home and impress your guests at your next backyard barbecue!

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Table of Contents

What is the difference between Chicken Inasal and other bbq grilled chicken dishes?

The main difference between chicken inasal and other barbecue grilled chicken dishes is the marinade.

The marinade used in chicken inasal is unique, giving the dish a distinct taste that sets it apart from other grilled chicken dishes. It is made with a blend of vinegar, calamansi juice, lemongrass, garlic, ginger, and annatto oil that gives the chicken its signature bright orange color and flavor.

There’s nothing like it!

How does Chicken Inasal taste?

Chicken Inasal is known for its tangy, peppery, and slightly sweet taste that comes from the marinade’s combination of flavors.

The spiced vinegar gives it that tangy taste, while the dark brown sugar adds sweetness and aids in caramelization.

The addition of lemongrass, garlic, ginger, and annatto oil gives it a unique earthy flavor that is both savory and refreshing.

Lastly, calamansi juice and 7-Up (lemon-lime soda) add a slightly citrusy taste, which helps the chicken become juicy and tender when grilled.

Fun fact — lemon-lime soda is a popular marinade ingredient in Filipino cuisine because the acid in the soda helps tenderize the meat!

The result of all these flavors combined is a mouthwatering, juicy, charred chicken that’s bursting with flavor in each bite!

What to eat and serve with Chicken Inasal?

As part of a traditional Filipino barbeque feast, chicken inasal is often served alongside many other dishes. This includes pork or chicken skewers, pancit, garlic rice, and a variety of condiments like toyomansi, sinamak, or atchara.

Chicken inasal can also be enjoyed on its own with a side of rice and vegetables. We highly recommend plating the dish using banana leaf as it adds a subtle aroma to the dish and enhances its presentation.

Be sure to reserve the chicken oil drippings, so you can drizzle it on your rice! It’s the cherry on top!

Origin of Chicken Inasal

Chicken Inasal originated in Bacolod, Philippines and has since become a popular dish throughout the country.

It was born in Cuadra Street (Chicken Alley) in the 1970s, where street vendors would grill chicken over hot coals and sell them as a quick snack or meal.

There are two main styles of Chicken Inasal — the original Bacolod-style that uses a lot of garlic and annatto oil and tastes more sour, and the Iloilo-style that has a sweeter and milder taste.

You can tell the difference between the two because the Bacolod-style usually omits soy sauce in the marinade, while the Iloilo-style often includes it.

There is a popular restaurant chain called Mang Inasal that specializes in the Iloilo-style chicken inasal. We have not yet had the chance to try it out, but it is definitely on our foodie bucket list!

We have also heard that many people try to copy the Mang Inasal recipe at home by using Knorr seasoning cubes and a lot of sugar to emulate the sweet and smoky flavor.

Regardless of the style, Chicken Inasal has become a beloved dish throughout the Philippines and can now be found in many Filipino restaurants worldwide.

Can you make Chicken Inasal in the oven or air fryer?

While grilling over hot coals is the traditional way to prepare Chicken Inasal, you can definitely make it in the oven or air fryer as well!

It may not have the same smoky flavor as the grilled version, but it will still be delicious.

In our recipe, we did not opt for the charcoal grill, but instead used a cast iron griddle on the stove to achieve similar results without the hassle of setting up and cleanup of a grill.

It’s important to note that while these methods are convenient, they may not exactly replicate the flavor and texture of Chicken Inasal grilled over charcoal.

Also, the cooking times may vary due to a number of factors, so it is best to rely on a meat thermometer to ensure the chicken is fully cooked.

Note 2. Alternative Cooking Methods

How to cook Chicken Inasal in the oven: Bake the chicken at 350 F for about 15-20 minutes (cook time varies depending on the cut and thickness), until the internal temperature reaches 165 F. Halfway through baking, baste the chicken with marinade mixed with butter to ensure moist and flavorful meat. For a crispy exterior, you may also broil the chicken for the last few minutes of cooking.

How to cook Chicken Inasal in the air fryer: Preheat the air fryer to 375 F. Place the marinated chicken pieces in the basket in a single layer, making sure not to overcrowd. Air fry the chicken for 12-18 minutes, flipping and basting halfway through cooking, until the internal temperature reaches 165 F. For extra crispy skin, air fry at high heat for the last few minutes of cooking.

How to store and reheat Chicken Inasal leftovers?

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze the leftovers for longer storage, up to 3 months.

To reheat, you can use the microwave or oven. If using the oven, be wary of over-drying the chicken, so cover it with foil to preserve moisture, and use low heat such as 350F for 5 minutes.

Ingredients

• 2-3 lbs chicken legs, thighs, drumsticks, breast, boneless and/or skinless, etc. (See Note 1.)

Note 1: Traditionally, chicken inasal uses whole chicken legs with the bone-in and skin intact. However, feel free to use your preferred cut of chicken, whether it be breast or thigh meat only. The cooking time may vary depending on the cut and thickness of the meat, so it’s always best to use a meat thermometer to ensure that the chicken is cooked through to 165F.

Marinade

• ¼ cup annatto oil
• 2 stalks lemongrass chopped
• 1 knob ginger minced
• ½ bulb garlic minced
• 2 packets calamansi juice concentrate
• 1 cup lemon-lime soda
• 1 cup spiced coconut vinegar
• ½ cup dark brown sugar
• 1 tbsp kosher salt
• 1 tsp ground black pepper to taste

Basting Sauce

• ½ cup reserved marinade
• 3 tbsp unsalted butter melted

Recipe

1. If using boneless chicken, tenderize first. This will ensure even cooking and a consistent cook time.

2. Combine the marinade ingredients. Reserve about ½ cup for basting later.

3. Combine the chicken and sauce. Cover and let it marinate in the fridge for at least 6 hours to overnight.

Cook

1. Combine the reserved marinade with melted butter. Separation is natural, so stir it first when it is time to baste.

2. On a charcoal grill or cast iron grill, cook for about 5-7 min on each side until the internal temp reaches 165℉. Baste with sauce throughout cooking to keep the chicken moist. For other cooking methods, see Note 2.

3. Remove from heat and let it rest for 5 minutes before serving.

Final Thoughts

Chicken Inasal is a fun and delicious way to experience Filipino barbeque at home. Use our recipe and your preferred cooking method (grill, oven, or air fryer) to make your own version of this popular dish!

We hope you enjoy this recipe! Share your creations on Instagram and tag us @itsforkandspoon!

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References & Further Reading

https://getaway.ph/blog/food/chicken-inasal-is-bacolods-popular-and-beloved-char-grilled-dish/

https://en.wikipedia.org/wiki/Chicken_inasal#:~:text=The%20origin%20of%20inasal’s%20popularity,during%20the%20Spanish%20colonial%20period.

https://www.tasteatlas.com/inasal-na-manok