Filipino Chicken Inasal

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4 from 1 vote

Quick-grilled, marinated chicken with basting oil for color and flavor

Prep Time30

Cook Time35

Total Time3 35

Course: Main Dish

Cuisine: Filipino

Servings: people

Calories: 511kcal

Author: Daisy Merano

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!

Video

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.

Nutrition