Bacolod Chicken Inasal Recipe for Grill Oven or Air Fryer

Barbecue season is the perfect time to make Chicken Inasal, a flavorful Filipino grilled chicken dish known for its bright, tangy marinade and smoky finish.

This beloved dish gets its signature taste from a mixture of vinegar, calamansi, lemongrass, garlic, ginger, annatto oil, and other seasonings. When cooked over hot coals, the chicken becomes juicy, beautifully charred, and deeply aromatic.

Chicken Inasal is a Filipino grilled chicken dish made with chicken marinated in vinegar, calamansi, lemongrass, annatto oil, garlic, ginger, and spices. It is traditionally grilled over charcoal and served with rice and Filipino condiments.

Chicken Inasal is always a favorite at Filipino barbecues, family gatherings, and backyard cookouts. It is savory, slightly sweet, tangy, and full of fresh citrus and herb flavor.

In this guide, you will learn how to make an easy Chicken Inasal recipe at home. You can cook it on a charcoal grill, a cast iron grill, in the oven, or in an air fryer, depending on what equipment you have available.

Keep reading for tips, serving ideas, storage instructions, and a complete Chicken Inasal recipe that is simple enough for a weeknight meal but impressive enough for guests.

Table of Contents

What is the difference between Chicken Inasal and other bbq grilled chicken dishes?

The biggest difference between Chicken Inasal and other grilled chicken recipes is the marinade.

Many barbecue chicken recipes rely on sweet sauces, soy-based marinades, or dry rubs. Chicken Inasal, however, uses a distinct blend of vinegar, calamansi juice, lemongrass, garlic, ginger, and annatto oil. This combination gives the chicken its bright orange color, tangy flavor, and unmistakable Filipino barbecue aroma.

Annatto oil also adds color and depth, while lemongrass and ginger bring freshness. The result is a grilled chicken dish that tastes vibrant, savory, lightly sweet, and different from typical barbecue chicken.

How does Chicken Inasal taste?

Chicken Inasal has a bold, tangy, peppery, and slightly sweet flavor. The vinegar gives the dish its signature sharpness, while dark brown sugar balances the acidity and helps the chicken caramelize as it cooks.

Lemongrass, garlic, ginger, and annatto oil add a savory and earthy quality. Calamansi juice gives the marinade a citrusy brightness, and lemon-lime soda helps tenderize the chicken while adding a subtle sweetness.

When grilled, the marinade creates a juicy interior and a lightly charred exterior. Each bite has a balance of smoke, citrus, spice, sweetness, and savory richness.

Lemon-lime soda is commonly used in Filipino marinades because its acidity can help tenderize meat. In this Chicken Inasal recipe, it also helps create a moist and flavorful result.

What to eat and serve with Chicken Inasal?

Chicken Inasal is often served as part of a Filipino barbecue spread. It pairs well with pork or chicken skewers, pancit, garlic rice, and Filipino condiments such as toyomansi, sinamak, or atchara.

For a simple meal, serve Chicken Inasal with steamed white rice or garlic fried rice and vegetables. If you want a more traditional presentation, serve it on a banana leaf. The banana leaf adds a subtle aroma and makes the dish look especially inviting.

If you are grilling the chicken, save the flavorful chicken oil and drippings when possible. A small drizzle over hot rice makes the meal even more satisfying.

Origin of Chicken Inasal

Chicken Inasal originated in Bacolod, Philippines, and later became popular throughout the country.

The dish is associated with Cuadra Street, also known as Chicken Alley, where vendors grilled chicken over hot coals and sold it as a quick snack or meal during the 1970s.

There are two well-known styles of Chicken Inasal. Bacolod-style Chicken Inasal typically uses plenty of garlic and annatto oil and has a more sour flavor. Iloilo-style Chicken Inasal is often sweeter and milder.

One difference is that Bacolod-style versions often omit soy sauce, while Iloilo-style versions may include it in the marinade.

Today, Chicken Inasal is loved across the Philippines and is served in many Filipino restaurants around the world. Whether you prefer a tangier Bacolod-style version or a sweeter version, it remains one of the most recognizable Filipino grilled chicken dishes.

Can you make Chicken Inasal in the oven or air fryer?

Yes, you can make Chicken Inasal in the oven or air fryer. Charcoal grilling is the traditional method and gives the chicken its smoky flavor, but oven-baked and air-fried versions are still delicious and convenient.

You can also cook Chicken Inasal on a cast iron grill or griddle on the stove. This method gives the chicken a grilled appearance and lightly charred edges without setting up an outdoor grill.

These alternative cooking methods may not fully recreate the smoky flavor and texture of charcoal-grilled Chicken Inasal, but they are practical options for home cooking.

Cooking times vary depending on the cut and thickness of the chicken. Always use a meat thermometer and cook chicken to an internal temperature of 165 F.

Note 2. Alternative Cooking Methods

How to cook Chicken Inasal in the oven: Bake the chicken at 350 F for about 15 to 20 minutes, or until the internal temperature reaches 165 F. Cooking time will depend on the cut and thickness. Halfway through baking, baste the chicken with the reserved marinade mixed with butter. For a crispier exterior, broil the chicken during the final few minutes.

How to cook Chicken Inasal in the air fryer: Preheat the air fryer to 375 F. Arrange the marinated chicken in a single layer without overcrowding. Air fry for 12 to 18 minutes, flipping and basting halfway through, until the internal temperature reaches 165 F. For crispier skin, increase the heat during the last few minutes.

How to store and reheat Chicken Inasal leftovers?

Store leftover Chicken Inasal in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it for up to 3 months.

To reheat, use the microwave or oven. If reheating in the oven, cover the chicken with foil to help prevent it from drying out. Warm it at 350 F for about 5 minutes, or until heated through.

Ingredients

• 2 to 3 lbs chicken legs, thighs, drumsticks, breasts, boneless chicken, skinless chicken, or your preferred cut

Note 1: Traditional Chicken Inasal is commonly made with whole chicken legs, bone-in and skin-on. You may use your preferred cut of chicken, including breast or thigh meat. Cooking time will vary based on the cut and thickness, so use a meat thermometer to ensure the chicken reaches 165 F.

Marinade

• ¼ cup annatto oil
• 2 stalks lemongrass, chopped
• 1 knob ginger, minced
• ½ bulb garlic, minced
• 2 packets calamansi juice concentrate
• 1 cup lemon-lime soda
• 1 cup spiced coconut vinegar
• ½ cup dark brown sugar
• 1 tbsp kosher salt
• 1 tsp ground black pepper, or to taste

Basting Sauce

• ½ cup reserved marinade
• 3 tbsp unsalted butter, melted

Recipe

1. If using boneless chicken, tenderize it first so the pieces cook evenly.

2. In a bowl, combine all marinade ingredients. Set aside about ½ cup of the marinade for basting.

3. Add the chicken to the remaining marinade. Cover and refrigerate for at least 6 hours, or overnight for deeper flavor.

Cook

1. Mix the reserved marinade with melted butter to make the basting sauce. Stir before using, as separation is normal.

2. Cook the chicken on a charcoal grill or cast iron grill for about 5 to 7 minutes per side, basting throughout cooking. Continue cooking until the internal temperature reaches 165 F. For oven or air fryer instructions, see Note 2.

3. Remove the chicken from the heat and let it rest for 5 minutes before serving.

Final Thoughts

Chicken Inasal is a flavorful way to enjoy Filipino barbecue at home. Its tangy marinade, citrusy aroma, and smoky char make it a standout chicken recipe for cookouts, family meals, and casual gatherings.

Serve it with rice, dipping sauces, and your favorite Filipino side dishes for a complete meal. Whether you grill it, bake it, or cook it in the air fryer, this Chicken Inasal recipe is a delicious way to bring classic Filipino flavor to your table.

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References & Further Reading

https://getaway.ph/blog/food/chicken-inasal-is-bacolods-popular-and-beloved-char-grilled-dish/

https://en.wikipedia.org/wiki/Chicken_inasal

https://www.tasteatlas.com/inasal-na-manok