How To Make Filipino Chicken Inasal

If you’ve ever wondered how to make Filipino Chicken Inasal, it’s all about building layers of flavor. Smoky from the grill, slightly tangy from the vinegar and citrus, and a touch of sweetness that ties it all together. 

These chicken quarters are much different that my traditional grilled chicken quarters, which I love. They’re a completely different flavor profile.

I first tried Chicken Inasal while in the Philippines during my time in the Marine Corps. Watching those local chefs work their magic over open flame, and eating that chicken on a stick stuck with me. I knew it was something I’d need to perfect in my own backyard.

After some trial and error, Chicken Inasal has become one of my go to entertainment dishes. It’s always met with rave reviews and you can literally feed a dozen people for about twenty bucks.

This balanced mix of vinegar, soy sauce, Sprite, brown sugar, lemongrass, garlic, ginger, and a hit of lime in place of the traditional calamansi is as close to authentic Inasal as it gets without hopping a flight to Bacolod.

How Long Should You Marinate Chicken Inasal?

You’ll see a lot of recipes telling you to marinate Chicken Inasal overnight, but in my experience, that’s overkill. 

With all the acidity from the vinegar and lime, an overnight soak can overpower the chicken and start to break down the texture a little too much.

After making this dish more times than I can count, I’ve found that six to eight hours is the sweet spot. It’s just enough time for all those big flavors: the lemongrass, garlic, ginger, and citrus to work their way into the meat without taking over. 

It’s one of those “get it in the marinade in the morning, grill it for dinner” kind of recipes, and the results are perfectly balanced every time.

What Vinegar Is Best for Chicken Inasal?

Traditionally, Chicken Inasal is made with either coconut vinegar or cane vinegar, both of which are pretty common in the Philippines. You can usually find them online or at most international or Asian markets. 

Between the two, I don’t notice a huge difference in flavor once the marinade’s all mixed up.

Both bring the tang and brightness you need to balance the soy sauce and sugar. Coconut vinegar is a little milder and slightly sweeter, while cane vinegar leans sharper, more acidic and is usually cheaper. 

Either one works fine, so I usually grab whichever I have on hand. If you can’t track either of those down, distilled white vinegar will do the job as well.

It’s a bit more of a bite to it, so you’ll notice a touch more acidity in the finished dish, but it’s not a dealbreaker. 

The lime juice and Sprite in the marinade helps smooth it out, so you’ll still end up with that signature Inasal flavor.

Why This Recipe Works

This recipe keeps everything you love about traditional Chicken Inasal: the smoky char, the tangy marinade, and that signature orange glow, while adding a few tweaks that make it work perfectly on the backyard grill.

The basting oil is where this recipe really earns its stripes. Rendering fat from the trimmed chicken skin gives you a rich base, and mixing that with margarine (not butter), garlic, annatto seeds, and a touch of salt creates an aromatic orange oil that brushes on and creates its own magic.

The vinegar and lime juice bring just the right amount of acid to tenderize the chicken and balance the richness of the fat, while the brown sugar and Sprite add sweetness that helps the skin caramelize and turn golden over the coals. 

Sprite, by the way, isn’t exactly old-school, but it’s widely used for good reason. Calamansi is dang near impossible to find in the US, and the Sprite sort of makes up for that.

About the Ingredients

Chicken Quarters: Skin-on, bone-in chicken quarters are the classic choice for Chicken Inasal. They stay juicy on the grill, and the skin gets perfectly charred and crispy.
Vinegar: Coconut or cane vinegar are both traditional in the Philippines. They add tang and help tenderize the meat. Distilled white vinegar works fine in a pinch, it’s just a little sharper.
Soy Sauce: Adds salt and umami, rounding out the sharpness of the vinegar and lime.
Lemongrass: The backbone of Inasal’s aroma. Fresh lemongrass adds bright, citrusy depth and that unmistakable Filipino flavor.
Garlic and Ginger: This combo builds warmth and depth into any marinade. Smash or rough chop them so the oils really release.
Brown Sugar: Balances the acidity and helps caramelize the chicken as it grills.
Lime Juice: A great stand-in for calamansi, bringing that signature citrus brightness without overpowering the other flavors.
Sprite: Not exactly traditional, but recommended when you can’t get your hands on calamansi.
Annatto Seeds: Used to infuse the basting oil with color and subtle earthy flavor. They give the chicken that deep orange hue everyone associates with Chicken Inasal.
Margarine: Used instead of butter for its higher smoke point. Mixed with chicken fat, it gives the chicken a glossy finish and rich flavor.
Rendered Chicken Fat: Adds savory depth and natural richness to the basting oil. It’s worth the extra step to make this; it takes the dish from good to unforgettable.

FAQ About Chicken Inasal

What does Chicken Inasal taste like? Chicken Inasal has a unique balance of smoky, tangy, and slightly sweet flavors. The vinegar and lime add brightness, while soy sauce and brown sugar round things out. The basting oil brings rich, savory depth that makes every bite pop with flavor.

Can I use chicken breast for Chicken Inasal? You can, but it’s easy to overcook. If you’re using breasts, shorten the grill time and baste often to keep them juicy. Bone-in, skin-on quarters are the best choice for staying tender and soaking up that signature flavor.

Is Chicken Inasal spicy? Not traditionally. The kick comes more from its tang and char than from heat. That said, if you like spice, a little crushed red pepper or fresh chili in the basting oil won’t hurt anyone’s feelings.

Can I bake or pan-cook Chicken Inasal instead of grilling? You sure can. While grilling gives the best smoky flavor, you can roast it in the oven at 400°F or cook it on a grill pan over medium heat. Just baste often and finish under the broiler for some caramelization.

What Makes Chicken Inasal Different from Regular Grilled Chicken?

When I first tried Chicken Inasal as a young Marine in the Philippines, it honestly blew my mind. Up to that point, “grilled chicken” to me meant something pretty basic; usually dry, a little bland, and mostly just a vehicle for barbecue sauce. Then I got my hands on Inasal, and it was a whole different ballgame.

What sets Chicken Inasal apart is the marinade and the basting oil. The Chicken gets bathed in a mix of vinegar, soy sauce, garlic, ginger, lemongrass, and a hit of citrus. A combo that tenderizes the meat and loads it with flavor before it ever hits the grill. 

Then there’s that bright orange basting oil made with margarine, annatto seeds, and rendered chicken fat. As the chicken cooks, you brush it on and watch the color deepen while the edges caramelize.

The result? Juicy, tangy, smoky Chicken that’s bursting with flavor from the inside out. Once you’ve had it, plain grilled chicken just doesn’t hit the same.

Do You Need Skewers for Chicken Inasal?

In the Philippines, Chicken Inasal is often grilled on skewers because it’s a true street food classic; easy to cook, serve, and eat straight from the stick while the smoke’s still rolling. 

At home though, skewers just aren’t needed unless you’re going for the true authentic street food experience. In that case, skewer away!

How To Make Filipino Chicken Inasal

Serves: 6 | Prep Time: 15 mins | Cook Time: 35 mins

Ingredients

6 bone in, skin on chicken quarters

Chicken Marinade:
1 cup coconut or cane vinegar (or distilled white vinegar)
¼ cup soy sauce
1 cup sprite
2 tbsp lime juice
3″ piece ginger, peeled and roughly chopped
4 cloves garlic, peeled, roughly chopped  
¾ cup lemongrass, roughly chopped
¼ cup light brown sugar
1 tbsp fresh cracked pepper

Basting Sauce:
½ cup rendered Chicken fat (from the trimmed chicken skin)
2 tbsp Margarine
3 tbsp annatto seeds
3 cloves garlic, smashed but not peeled
1 tsp Kosher salt 

Step 1: Combine marinade ingredients into a bowl or resealable bag and mix thoroughly. 

Step 2: Trim any excess skin from your chicken quarters (save it for rendering later). Then make some shallow slits in the chicken to help the marinade penetrate into the meat. Add the chicken to the marinade to coat evenly. Cover and place in the refrigerator for 6–8 hours, flipping once halfway through.

Step 3: While chicken is marinating, place the trimmed chicken skin into a saute pan over medium heat. Render the fat out of the skin, then remove the skin from the pan.

Step 4: Add the margarine, annatto seeds, crushed garlic cloves, and a pinch of salt. Let it gently bubble for a few minutes to infuse color and flavor, then strain out the solids. Keep warm for basting.

Step 5: Set up your grill for two-zone cooking, establishing a medium high heat directly over the coals or active gas burner. While the grill is preheating, remove the chicken from the marinade and pat it dry with paper towels.

Step 6: Place the chicken on the grill over direct heat and flip often. Once the chicken starts to take on some color, start brushing on the basting oil and continue cooking, flipping and basting every few minutes till desired char is created.

Then, place the chicken skin side up over indirect heat. Baste one more time and close the lid, allowing the chicken to finish cooking. Remove the chicken when it reaches 185°F internal, usually about 30–35 minutes total.

Step 7: Brush the chicken one last time with warm basting oil and serve it up with rice, a squeeze of lime, and any extra oil on the side for dipping.