Chicken Inasal Recipe

Chicken Inasal


  • 2 Chickens (free range if available)

  • 3/4 cup Filipino vinegar

  • 1/4 cup Garlic finely minced

  • 2 stalks Lemon grass optional

  • Salt

  • Annatto oil (see notes below)

  • Wooden skewers

  • Spiced vinegar


Additional Ingredients Instructions:
  • 2 free-range chickens, approx. 3 pounds each, or if you can find smaller chickens, use 3 of them
  • 3/4 cup Filipino vinegar, palm if you can find it, or cane; or if you must, the equivalent in kalamansi juice (available in the frozen aisle of your Asian market if you don’t have access to fresh)
  • 1/4 cup garlic, minced very finely, or better yet, mashed into a paste with 2 teaspoons sea salt
  • achuete or annatto oil, made by steeping 1/4 cup annatto seeds in 1/2 cup hot oil for half an hour (If not available, you may mix a small amount of paprika and tumeric to achieve the same color.)
  • thick wooden skewers, soaked for 1 hour in water prior to cooking
  • Bottled spiced vinegar for serving, or make your own by mixing Filipino vinegar, lots of crushed garlic, a bit of salt, and a handful of Thai peppers or other tiny red hot peppers
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How to make Chicken Inasal

  • Quarter the chickens, or if using the small ones, halve them. Marinate in the vinegar, garlic and salt, several hours or overnight, turning several times.
  • Preheat grill to 350 degrees. Make sure your grill is cleaned and oiled well. Cook over indirect heat for 20 minutes, basting with the achuete oil.
  • Turn and cook for 10-15 minutes more, or until thickest parts of chicken exude clear juices when pierced. Can also be made in a grill pan on the stove if no outside barbecue is available.
  • Serve immediately with the spiced vinegar. Other welcome additions to the vinegar: some soy sauce or fish sauce if you like, or even some minced ginger.
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