Filipino Chicken Inasal (Street BBQ)

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Make Filipino Chicken Inasal with a flavorful marinade of calamansi, garlic, ginger, and annatto oil. This authentic street-style BBQ chicken is juicy, smoky, and packed with flavor.

Filipino Chicken Inasal

Filipino Chicken Inasal is one of the most beloved street foods in the Philippines, known for its smoky char, juicy meat, and vibrant marinade.

This grilled chicken is marinated in a flavorful blend of calamansi juice, garlic, ginger, vinegar, and spices before being basted with signature annatto oil while cooking. The result is tender, juicy chicken with a beautiful golden color and irresistible smoky flavor.

Perfect for summer cookouts, family dinners, or backyard barbecues, Chicken Inasal brings authentic Filipino street food right to your table.

Ingredients

For the Marinade

  • 2 pounds chicken thighs and drumsticks
  • ½ cup calamansi juice (or fresh lime juice)
  • ¼ cup white vinegar
  • 6 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Annatto Basting Oil

  • ¼ cup vegetable oil
  • 1 tablespoon annatto seeds
  • 2 tablespoons melted butter

For Serving

  • Steamed white rice
  • Lime or calamansi wedges
  • Sliced cucumbers
  • Dipping sauce (soy sauce, vinegar, and chili)

Instructions

In a large bowl, combine calamansi juice, vinegar, garlic, ginger, brown sugar, salt, and black pepper.

Add the chicken and coat thoroughly in the marinade.

Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor.

To make the annatto oil, heat the vegetable oil in a small saucepan over low heat.

Add the annatto seeds and cook for 2–3 minutes until the oil turns deep orange-red.

Strain the seeds and mix the colored oil with melted butter.

Preheat a grill to medium-high heat.

Remove the chicken from the marinade and shake off any excess liquid.

Grill the chicken for 30–35 minutes, turning occasionally.

Brush generously with the annatto basting oil throughout cooking.

Continue grilling until the chicken is fully cooked and develops a lightly charred exterior.

Transfer to a serving platter and serve with steamed rice, fresh lime wedges, and dipping sauce.

Why This Recipe Works

The combination of calamansi, vinegar, garlic, and ginger tenderizes the chicken while infusing it with authentic Filipino flavor.

Basting with annatto oil keeps the chicken juicy while creating its signature golden color and smoky grilled finish.

The balance of tangy, savory, and slightly sweet flavors makes Chicken Inasal one of the most popular Filipino barbecue dishes.

Pro Tips

  • Marinate the chicken overnight for the best flavor
  • Use chicken thighs and drumsticks for maximum juiciness
  • Baste frequently while grilling
  • Cook over charcoal for authentic street-food flavor
  • Allow the chicken to rest for 5 minutes before serving

Common Mistakes to Avoid

  • Skipping the marinating time
  • Cooking over excessively high heat
  • Forgetting to baste during grilling
  • Using only chicken breast meat
  • Overcooking the chicken

Serving Ideas

  • Garlic rice
  • Pickled papaya (atchara)
  • Grilled vegetables
  • Filipino vinegar dipping sauce
  • Fresh cucumber salad
  • Mango salsa
  • Iced calamansi juice

FAQ

What is Chicken Inasal?

Chicken Inasal is a popular Filipino grilled chicken dish traditionally marinated in calamansi, vinegar, garlic, and spices before being grilled over charcoal.

Can I use lime juice instead of calamansi?

Yes. Fresh lime juice is the closest and most accessible substitute.

Can I bake Chicken Inasal instead of grilling?

Yes. Bake at 400°F (200°C) for about 35–40 minutes, brushing with annatto oil during cooking.

How do I store leftovers?

Store cooked chicken in an airtight container in the refrigerator for up to 4 days.