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–+ servings

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

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!
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Course: Main Course
Cuisine: Asian, Filipino
Keyword: achiote, achuete, bacolod, barbeque, chicken, street food, visayas
Prep Time: 20 minutes
Cook Time: 20 minutes
Overnight Marinade: 12 hours
Total Time: 12 hours 40 minutes
Servings: 4

Equipment

Ingredients

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

Marinade

  • ¼ cup annatto oil
  • 2 stalks lemongrass chopped
  • 1 knob ginger minced
  • ½ bulb garlic minced
  • 2 packets calamansi juice concentrate about 2 tbsp
  • 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

Instructions

  • If using boneless chicken, tenderize first. This will ensure even cooking and a consistent cook time.
  • Combine the marinade ingredients. Reserve about ½ cup for basting later.
  • Combine the chicken and sauce. Cover and let it marinate in the fridge for at least 6 hours to overnight.

Cook

  • Combine the reserved marinade with melted butter. Separation is natural, so stir it first when it is time to baste.
  • 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.
  • Remove from heat and let it rest for 5 minutes before serving.

Notes

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.
Note 2. Alternative Cooking Methods
Oven-baked Chicken Inasal: 
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.
Air-fryer Chicken Inasal: 
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.
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