Chicken inasal is a well-known dish in the Philippines, especially in Bacolod City, Visayas region. You’ll often find it served at outdoor food stalls, fast food joints, or during weekend family gatherings. Many locals eat this dish with rice soaked in chicken drippings and dipped in a mix of soy sauce, vinegar, and chili.
What I like most about this version is how well it goes with garlic fried rice and cold cucumber salad. It’s also speedy enough to pull off on weeknights if you marinate the meat the night before. For this recipe, I focused on using lemongrass and ginger for fragrance and added 7-Up to help soften the meat. The dual basting sauces – first for seasoning, second for color – give this its layered taste.
What is Filipino Chicken Inasal?
Chicken inasal is a grilled chicken dish that starts with a marinade of vinegar, citrus, garlic, and lemongrass. The term “inasal” comes from the Hiligaynon word “asal”, which means which means roasted or barbecued.
It’s popular in the Philippines because of how simple yet distinct the steps are. Outside the country, many Filipinos abroad and food lovers make this at home to relive the flavors of Bacolod.
One detail many don’t know is that some stalls brush the chicken with annatto oil mixed with chicken drippings while grilling, so it’s a common sight to see that chicken barbecue is close to color orange. It is also a common misconception is that all chicken inasal tastes the same, but every version, from home kitchens to roadside stalls, carries its own tweaks, just like my version now. I know that this version will transport you not only to the Philipppines, but specifically to the streets of Bacolod where it is the most loved.
Ingredients of Filipino Chicken Inasal
For the Chicken
- Chicken leg quarters (5 pieces) – These cuts are ideal for inasal. They stay juicy over charcoal and absorb the flavors from both the marinade and basting sauces.
For the Marinade
- Lemongrass (1 bunch, lower end crushed and tied into a knot) – This is one of the core flavors of inasal. Crushing the stalk helps the oils seep into the marinade for a fragrant base.
- Ginger (4 thumb-sized pieces, crushed) – I always add ginger to offset any strong chicken notes. It also gently breaks down the protein to tenderize the meat.
- Garlic (5 cloves, crushed) – Garlic gives the marinade a sharp kick. Crushing the cloves allows more of the juice to mix in evenly.
- Ground black pepper (¼ teaspoon) – A small dose of heat that blends into the marinade. It helps sharpen the flavor without taking over.
- Salt (½ teaspoon) – Just enough to bring out the chicken’s natural taste. It also supports the vinegar in softening the meat.
- Coconut vinegar (¼ cup) – This local vinegar is sharp and light. It penetrates the meat fast and defines that inasal zing.
- Lemon (1 whole) – The citrus brightens the marinade and keeps it from turning too salty. I squeeze in the juice and sometimes include a bit of zest.
- Soy sauce (½ cup) – Adds body and color to the marinade. It works with the lemon and vinegar to season the chicken inside and out.
- 7-Up (1 cup) – The soda’s sugar and carbonation soften the meat and add a sweet undertone. I always make sure it’s freshly opened for the bubbles to work.
- Granulated white sugar (2 teaspoons) – This sugar calms the sharp vinegar and salt. Just a touch goes a long way in smoothing the flavor.
For the Initial Basting Sauce
- Soy sauce (4 tablespoons) – Used while grilling to recoat the chicken and hold in flavor. It sticks to the meat as the surface starts to dry.
- Lemon (½ piece) – Squeezing this on during grilling brightens up each flip. It adds a pop of acidity that cuts through the fat.
- Ground black pepper (a dash) – Keeps the outer layer of the chicken warm with spice. You’ll notice it more in the aroma than in the taste.
- Salt (a dash) – This step seasons the crust. It also helps the skin crisp just a bit more.
For the Final Basting Sauce
- Margarine (¼ cup, softened) – I use this near the end to keep the skin moist and rich. It gives that shiny finish and clings better when softened.
- Annatto oil (2 tablespoons) – This oil brings the signature orange-red color to life. It’s mostly for looks, but also adds a faint earthy tone.
How This Filipino Chicken Inasal Stands Out
Most versions of Filipino chicken inasal across the web follow the expected vinegar-soy combo. Some recipes lean heavily on either sweetened soda or too much soy sauce, which can overpower the grilled flavor. Others skip the double basting and just marinate the meat, missing the chance to build that layered taste as the chicken grills.
In this version, I kept the balance firm between sharp and savory. I also stuck to coconut vinegar and lemongrass, which many skip, even though those two define the original Bacolod-style flavor. I based the marinade on what’s used in classic Visayan stalls, but tweaked the final basting by mixing softened margarine with annatto oil for a more even coat.
Compared to most online recipes, mine avoids overcomplicating the marinade and instead uses proper timing, overnight chill, gradual grilling, and two types of basting. From what I’ve seen, others also tend to use either butter or oil only, but I find the margarine-annatto combo coats better and finishes without burning too fast.
How to Cook Filipino Chicken Inasal
- Marinate the chicken overnight – Place the chicken leg quarters in a large resealable bag. In a bowl, mix the lemongrass, ginger, garlic, ground black pepper, salt, coconut vinegar, soy sauce, lemon juice, 7-Up, and sugar. Pour this mixture over the chicken, seal the bag, and press out the air. Let it sit in the fridge overnight so the meat absorbs all the flavors.
- Prepare the basting sauces in advance – For the initial basting, combine 4 tablespoons soy sauce, the juice of half a lemon, a dash of salt, and a dash of black pepper. In another bowl, blend softened margarine with annatto oil for the final basting. Keep both mixtures on hand near your grill. These sauces play two separate roles while grilling.
- Set up the grill and start cooking on low to medium heat – Preheat your charcoal or gas grill to a steady low-medium fire. Arrange the chicken on the grates, skin side down. Start brushing the initial basting sauce on the top of each piece while the underside cooks. Leave it for about 7 minutes before turning.
- Flip and baste continuously during grilling – After 7 minutes, flip the chicken and baste the other side with the same initial sauce. Grill this side for another 7 minutes. Turn it again and repeat the basting, continuing to cook until the chicken becomes fully done. Watch closely so the heat doesn’t dry out the skin.
- Judge doneness based on meat size and firmness – Cooking time varies depending on the thickness of each piece. Stick to low to medium heat to keep the meat tender. Avoid poking or cutting open the chicken too early. The leg quarters should feel firm, not tight, and the juices should run clear when pressed.
- Apply the final basting just before taking it off the grill – Once the chicken looks nearly done, switch to the final basting sauce. Brush both sides with the margarine-annatto blend. This step gives the orange color and glossy finish. Let it sizzle for another minute or two before removing it from the grill.
- Transfer and serve immediately while hot – Place the cooked chicken inasal on a serving plate. You can spoon a little leftover margarine mixture over the top if you like. Serve it hot with garlic rice, dipping sauce, and maybe some atchara. Eat it while the skin still crackles slightly from the grill.
What to Have with Filipino Chicken Inasal
When I prepare Filipino chicken inasal at home, I always think ahead about what to serve with it. This dish tastes rich and citrusy, so it helps to have pairings that soak up the marinade while refreshing the palate. I like building a full plate that stays true to how it’s served back home, but with easy options that fit most kitchens.
- Garlic Fried Rice – Rice soaks up the chicken drippings and holds its own against the marinade. You want a garlic fried rice that’s simple but has a strong garlic punch.
- Chicken Oil on Rice – Traditionally, grilled inasal is served with rice drizzled in orange-hued chicken oil. If you have leftover annatto oil and drippings, stir them into your rice while hot.
- Atchara (Pickled Papaya) Atchara cuts through the richness of grilled chicken with its sharp pickled notes. We want to keep that sour-sweet contrast on your plate.
- Ensaladang Talong (Grilled Eggplant Salad) – Eggplants are grilled, skinned, and then dressed with vinegar, onion, and tomato. It’s refreshing and earthy, a great match beside inasal.
- Siling Labuyo Soy Dip – This dipping sauce, just soy sauce, calamansi or lemon, and chili, intensifies the charred edges. I mix a small bowl of it whenever I serve inasal, and it never stays full for long.
Chicken inasal isn’t just about what’s grilled but with the whole setup. Filipinos love to put rice on banana leadf and eat inasal with bare hands. Try it the Filipino way! Every bite brings contrast, richness, and a touch of tradition.
Filipino Chicken Inasal
Ingredients
- 5 Chicken leg quarters
Marinade
- 1 bunch lemongrass, lower end crushed and then tied to a knot
- 4 thumbs ginger, crushed
- 5 cloves garlic, crushed
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- ¼ cup coconut vinegar
- 1 lemon
- ½ cup soy sauce
- 1 cup 7-Up
- 2 teaspoons granulated white sugar
Initial Basting Sauce
- 4 tablespoons soy sauce
- ½ lemon
- a dash of ground black pepper
- a dash of salt
Final Basting Sauce
- ¼ cup margarine, softened
- 2 tablespoons annatto oil
Instructions
- Combine the marinade ingredients mix well. Set aside.1 bunch lemongrass, 4 thumbs ginger, 5 cloves garlic, ¼ teaspoon ground black pepper, ½ teaspoon salt, ¼ cup coconut vinegar, 1 lemon, ½ cup soy sauce, 1 cup 7-Up, 2 teaspoons granulated white sugar
- Arrange the chicken in a large resealable bag. Pour the marinade in the bag with the chicken. Gently push the air out of the bag and then seal. Refrigerate overnight.5 Chicken leg quarters
- Combine the ingredients for initial basting sauce. Set aside.4 tablespoons soy sauce, ½ lemon, a dash of salt, a dash of ground black pepper
- Combine the final basting sauce ingredients. Set aside.¼ cup margarine, 2 tablespoons annatto oil
- Heat-up the grill. Arrange the marinated chicken leg quarters over the grates of the grill. Brush the initial basting sauce on the chicken. Grill in low to medium heat for 7 minutes.
- Turn the chicken over. Brush the top part with the initial basting sauce. Grill the other side for another 7 minutes.
- Turn the chicken over once more. Baste the top part with initial basting sauce. Continue to grill until the side of the chicken is cooked. Turn it over to completely cook the opposite time. Note that the time will depend on the size of the chicken. The key is to grill in low to medium heat (not high) until the chicken gets fully cooked.
- Apply the final basting sauce on both sides of the chicken.
- Transfer to a serving plate. Enjoy!
Recipe Notes
- Get the marinade timing right. Marinating overnight is the sweet spot for chicken inasal. Anything less than 6 hours won’t allow enough time for the vinegar, citrus, and lemongrass to settle into the meat. Don’t go over 24 hours either, or the acid might start to toughen the outer layer. I usually place mine in the fridge just before bed, then grill the next day.
- Don’t skip crushing the aromatics. When you just chop garlic, lemongrass, or ginger, the flavors don’t release fully. Crushing them activates their oils and juices, which blend better into the marinade. I use the flat side of a knife for garlic and a pestle for ginger. This quick step shifts the flavor from mild to fully present.
- Watch your grill temperature. Grilling over high heat dries the chicken and burns the skin before the inside cooks. I always use low to medium heat and take my time. You can tell it’s right if the fat drips slowly and there’s no flare-up. If you’re unsure, hold your hand above the grill for 5 seconds, if you can’t, it’s too hot.
- Annatto oil can be hard to find outside the Philippines. If you don’t have bottled annatto oil, you can steep annatto seeds in hot oil for a few minutes. Strain out the seeds before brushing it on. You’ll get the same color and slightly earthy edge without having to rely on store-bought.
- Margarine melts faster than butter on the grill. This is why I always use margarine for the final basting. It doesn’t burn as quickly, and when paired with annatto oil, it creates that familiar glossy finish. Let it soften at room temperature before using so it spreads smoothly with each brush.
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