Chicken Inasal Grilled Chicken

Name: Chicken Inasal Grilled Chicken
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 4 pieces chicken leg quarters (or thighs and drumsticks), scored; 1/4 cup calamansi juice (or lime juice); 1/4 cup cane vinegar (or white wine vinegar); 2 lemongrass stalks, bruised, minced; 2 tsp fresh ginger, grated; 6 garlic cloves, minced; 2 tsp annatto powder (achiote); 2 tbsp fish sauce; 2 tbsp brown sugar; 1 tsp black pepper, freshly ground; 1/4 cup vegetable oil; 1 tsp annatto powder (for basting oil); 2 cups steamed white rice (for serving)

A signature Visayan Filipino grilled chicken marinated in a bold mixture of calamansi, vinegar, lemongrass, and annatto, basted constantly while grilling for a smoky, tangy, vibrantly colored result. Plan ahead: marinate for at least 4 hours.

50 minMediumServes 4420 cal/serving

FilipinoDinnerGrillHigh ProteinDairy-FreeGluten-FreeLow-SodiumPork-Free

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Ingredients

4 pieces chicken leg quarters (or thighs and drumsticks), scored
1/4 cup calamansi juice (or lime juice)
1/4 cup cane vinegar (or white wine vinegar)
2 lemongrass stalks, bruised, minced
2 tsp fresh ginger, grated
6 garlic cloves, minced
2 tsp annatto powder (achiote)
2 tbsp fish sauce
2 tbsp brown sugar
1 tsp black pepper, freshly ground
1/4 cup vegetable oil
1 tsp annatto powder (for basting oil)
2 cups steamed white rice (for serving)

Instructions

1

Combine 1/4 cup calamansi juice (or lime juice), 1/4 cup cane vinegar (or white wine vinegar), 2 bruised, minced lemongrass stalks, 2 tsp grated fresh ginger, 6 minced garlic cloves, 2 tsp annatto powder (achiote), 2 tbsp fish sauce, 2 tbsp brown sugar, and 1 tsp freshly ground black pepper in a bowl. Whisk to combine.
2

Score 4 pieces scored chicken leg quarters (or thighs and drumsticks) deeply with a knife to help the marinade penetrate. Place in a zip-lock bag or shallow dish and pour over the marinade. Toss to coat well. Refrigerate for at least 4 hours or overnight.
3

Mix together 1/4 cup vegetable oil and 1 tsp annatto powder (for basting oil) in a small bowl to make the basting mixture. Set aside.
4

Preheat grill to medium-high heat (400-450°F). Oil the grates.
5

Remove chicken from marinade and grill for 12 minutes on the first side, basting with the annatto oil every few minutes.
6

Flip and grill another 10-13 minutes, basting frequently, until the skin is charred in spots and the chicken reaches an internal temperature of 165°F (74°C) at the thickest part of the thigh.
7

Rest for 5 minutes, then serve over 2 cups steamed white rice (for serving).

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Questions

How long does Chicken Inasal Grilled Chicken take?

As written, 50 minutes: 25 of prep and 25 of cooking. The longest single stretch is the hands-off wait in step 2, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

What oven temperature does Chicken Inasal Grilled Chicken need?

For Chicken Inasal Grilled Chicken, the oven is set to 450 F (about 230 C) in step 4. The target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Is there a substitute for calamansi in Chicken Inasal Grilled Chicken?

The entry for Chicken Inasal Grilled Chicken calls for 1/4 cup calamansi juice (or lime juice). In its place: Two parts lime juice to one part orange juice.

Does Chicken Inasal Grilled Chicken contain fish?

Yes: 2 tbsp fish sauce. The full allergen list for this entry is fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I start Chicken Inasal Grilled Chicken the day before?

Yes. Step 2 is a built-in pause of overnight, or about 8 hours: "Refrigerate for at least 4 hours or overnight." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

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