Filipino Chicken Inasal Recipe

Name: Filipino Chicken Inasal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup coconut vinegar (see Note); 2 garlic cloves, thinly sliced; 2 serrano chiles, seeded and minced; 3/4 cup coconut vinegar; 9 garlic cloves, finely grated; 3 stalks fresh lemongrass, tender inner white parts only, minced; 1/4 cup fresh lime juice; 1/4 cup light brown sugar, firmly packed; 1/4 cup minced peeled fresh ginger; Two 3-pound chickens, quartered; 1/4 cup annatto seeds (see Note); 1 stick unsalted butter; Kosher salt; Pepper; Steamed white rice and lime wedges, for serving

Servings: persons

1/4 cup coconut vinegar (see Note)
2 garlic cloves, thinly sliced
2 serrano chiles, seeded and minced
3/4 cup coconut vinegar
9 garlic cloves, finely grated
3 stalks fresh lemongrass, tender inner white parts only, minced
1/4 cup fresh lime juice
1/4 cup light brown sugar, firmly packed
1/4 cup minced peeled fresh ginger
Two 3-pound chickens, quartered
1/4 cup annatto seeds (see Note)
1 stick unsalted butter
Kosher salt
Pepper
Steamed white rice and lime wedges, for serving

1
Make the dipping sauce In a small bowl, mix the coconut vinegar with the garlic and chiles.
2
Cover and set aside.
3
Make the chicken In a large bowl, whisk the coconut vinegar with two-thirds of the grated garlic, the lemongrass, lime juice, brown sugar and ginger.
4
Put each quartered chicken in a large resealable plastic bag.
5
Add the marinade and seal the bags.
6
Refrigerate for 4 to 6 hours.
7
Meanwhile, in a spice grinder or mortar, crush the annatto seeds to a fine powder.
8
In a small saucepan, melt the butter with the annatto powder over very low heat and cook until fragrant and deep red, 25 to 30 minutes.
9
Remove the saucepan from the heat and stir in 1 teaspoon each of salt and pepper along with the remaining grated garlic.
10
Preheat the oven to 425.
11
Heat a grill pan over moderately high heat.
12
Scrape the marinade off the chicken; reserve the marinade.
13
Transfer the chicken to a plate and season with salt and pepper.
14
Grill the chicken in batches over moderately high heat, basting twice with the marinade, until lightly browned on all sides, 10 minutes.
15
Transfer the chicken to a rimmed baking sheet and baste with the annatto butter.
16
Roast, basting once more with the annatto butter, until an instant-read thermometer inserted into the thickest part registers 165, about 12 minutes for the breasts and 15 minutes for the legs.
17
Transfer to a platter and serve with steamed rice, lime wedges and the coconut vinegar dipping sauce.

714

kcal

Calories

Fat

116

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 15 ingredients. The key ingredients include: 1/4 cup coconut vinegar (see Note), 2 garlic cloves, thinly sliced, 2 serrano chiles, seeded and minced, 3/4 cup coconut vinegar, and more.

Yes, Filipino Chicken Inasal 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!

Filipino Chicken Inasal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions