Chicken Inasal

Name: Chicken Inasal
Prep time: 60 min
Cook time: 15 min
Cuisine: Filipino
Ingredients: 1 kg · 2¼ lb chicken; 250 ml · 1 cup vinegar; 120 ml · ½ cup calamansi juice; 50 g · 2 inches ginger, fresh; 15 g · ½ oz garlic cloves; 2 stalks lemongrass; 150 g · 1 medium red onion; 50 g · ¼ cup brown sugar; 30 g · 2 tbsp salt; 10 g · 2 tbsp pepper; 240 ml · 1 cup lemon soda; 2 kg · 4½ lb chicken skin; 15 g · ½ oz garlic cloves; 30 g · 1 pcs ginger; 2 spoon achote; 1 stalk lemongrass; 115 g · ½ cup margarine; 60 ml · ¼ cup calamansi juice; 60 ml · ¼ cup chicken achote oil

⏱ Prep 60 min🔥 Cook 15 min🌍 Filipino

Chicken inasal the professional recipe. Look at that, unbelievable guys.

📍 Negros Occidental · Philippines

The story of the dish

Chicken Inasal originated in Negros Occidental, Philippines, where it was created by the Bicolano community using locally available ingredients like calamansi and lemongrass. It is traditionally grilled over charcoal and served with rice, often accompanied by a side of pickled vegetables.

The name: Inasal means 'grilled' or 'skewer' in Cebuano, reflecting the dish's cooking method

Ingredients

Ingredient	EUg · ml	UScups · spoons
chicken	1 kg	2¼ lb
vinegar	250 ml	1 cup
calamansi juice	≈ 120 ml	≈ ½ cup
ginger fresh	50 g	2 inches
garlic cloves	15 g	½ oz
stalks lemongrass	2	2
red onion	≈ 150 g	≈ 1 medium
brown sugar	50 g	¼ cup
salt	30 g	2 tbsp
pepper	10 g	2 tbsp
lemon soda	≈ 240 ml	≈ 1 cup
chicken skin	2 kg	4½ lb
garlic cloves	15 g	½ oz
ginger	30 g	1 pcs
spoon achote	2	2
stalk lemongrass	1	1
margarine	≈ 115 g	≈ ½ cup
calamansi juice	≈ 60 ml	≈ ¼ cup
chicken achote oil	≈ 60 ml	≈ ¼ cup

≈ amount suggested from similar recipes

Tools & equipment

Item	UAEamazon.ae	USamazon.com
Inkbird WiFi Sous Vide Machine isv-101w	🛒 Buy	🛒 Buy
Everie Sous Vide Container 12 Quart evc-12 Wi	🛒 Buy	🛒 Buy
Wevac Vacuum Sealer Bags 100 Gallon 11x16 Inc	🛒 Buy	🛒 Buy
Wevac Vacuum Sealer Bags 100 Quart 8x12	🛒 Buy	🛒 Buy
6 X Barbecue Skewers Long Kebab	🛒 Buy	🛒 Buy
Showay 6 Pcs of Plastic Measuring Cups and Spoons Set	🛒 Buy	🛒 Buy
Tabletop Charcoal Barbecue	🛒 Buy	🛒 Buy
Pyrex Py 277990 Transp Irresistible	🛒 Buy	🛒 Buy
Holy Smoke Smoked Extra Virgin Olive Oil	🛒 Buy	🛒 Buy
7000 Islands: Cherished Recipes and Stories F	🛒 Buy	🛒 Buy

Also used: fridge · barbecue / grill

Method

Start with the marination of the chicken, using both the traditional version and the mamasita one.
Remove the air out of inside the bag using a vacuum machine to let the juice penetrate better.
Wait 1 hour in the fridge.
So at 72 degrees for 15 minutes.
Sear the chicken to let the juice penetrate inside before passing to the barbecue to smoke it.
Make the chicken oil using chicken skin, garlic, ginger, achote, and lemongrass.
Prepare the basting sauce with margarine, calamansi juice, and chicken achote oil.
Serve with calamansi mamasita brand as a dipping sauce, or use Mama brand inal mix if you don't have fresh calamansi.

🌡️ 72°

👨‍🍳 Chef’s tips

Use the vacuum machine to remove the air inside the bag so the juice penetrates better, reducing marination time from overnight or 6 hours to just 1 hour in the fridge.
If you don't have access to fresh calamansi and don't want to lose your time, use the Mama brand inal mix.

📱 Scan to watch me cook ityoutu.be/jPuNaWo6mzcEvery step on video, and new recipes every week: subscribe on YouTube.

Allergens

Sulphites

As an Amazon Associate I earn from qualifying purchases.

▶ Watch me cook it: youtu.be/jPuNaWo6mzc

📸 Instagram@life.in.full.flavor.chef 🎵 TikTok@lifeinfullflavor ▶️ YouTube@LifeInFullFlavor 𝕏@LucaUky 💼 LinkedInLuca de Santis