Chicken Inasal Recipe

Name: Chicken Inasal Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup of vegetable oil; 1/4 cup achiote seeds; 3 whole garlic cloves; 1 bay leaf; 1 ancho chile crushed, stemmed, and seeded; 3 cloves garlic, minced; 1 stalk lemongrass, trimmed and finely chopped; 3 tablespoons of calamansi juice, or regular lime juice; 2 tablespoons red wine vinegar or coconut vinegar; 1 tablespoon sugar; 2 teaspoons salt; 1 teaspoon freshly chopped ginger; 1/4 teaspoon freshly ground black pepper; 4 chicken leg quarters

Servings: persons

1 cup of vegetable oil
1/4 cup achiote seeds
3 whole garlic cloves
1 bay leaf
1 ancho chile crushed, stemmed, and seeded
3 cloves garlic, minced
1 stalk lemongrass, trimmed and finely chopped
3 tablespoons of calamansi juice, or regular lime juice
2 tablespoons red wine vinegar or coconut vinegar
1 tablespoon sugar
2 teaspoons salt
1 teaspoon freshly chopped ginger
1/4 teaspoon freshly ground black pepper
4 chicken leg quarters

1
Place vegetable oil, achiote seeds, 3 cloves garlic, bay leaf, and ancho chili in a medium saucepan. Turn heat to medium and warm until bubbles begin to form around achiote seeds. Remove from heat and let mixture to steep for 1 hour. Pour oil through a fine mesh-strainer and let cool completely.
2
In a small bowl whisk together 1/4 cup achiote oil (reserve rest for future uses), minced garlic, calamansi or lime juice, vinegar, sugar, salt, ginger, and pepper.
3
Place chicken in a large resealable plastic bag and pour in marinade. Seal bag and gently toss to evenly coat chicken. Place in refrigerator and let marinate overnight.
4
When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
5
and
6
the grilling grate. Remove chicken from bag, reserving marinade. Place chicken, skin side up, on cool side of grill and cover. Cook, basting every 10 minutes with reserved marinade, until thigh meat registers 160 degrees on an instant read thermometer inserted in thickest part of meat, 30 to 45 minutes.
7
Move chicken to hot side of the grill, flip skin side down, and cook until skin crisps and browns, about 5 minutes. Transfer to a platter, let rest for 10 minutes, then serve immediately.

838

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup of vegetable oil, 1/4 cup achiote seeds, 3 whole garlic cloves, 1 bay leaf, and more.

Yes, Chicken Inasal Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!