Cooking Lucid
Chicken Inasal
Bacolod-style grilled chicken marinated in calamansi, lemongrass, and annatto, basted with butter and achuete oil. Smoky, citrusy, and unforgettable.
Prep 20 min
Cook 30 min
Total 50 min
Serves 4
Ingredients
Step 1 — Marinade
- 4 lbs chicken leg quarters
- ½ cup calamansi or lemon juice
- ¼ cup cane vinegar
- 6 garlic cloves (minced)
- 2 stalks lemongrass (bruised)
- 2 tbsp annatto powder (achuete)
- 2 tbsp brown sugar
- 1 tbsp salt
- 1 tsp black pepper
Step 2 — Basting sauce
- ¼ cup butter (melted)
- 2 tbsp annatto oil
- 2 tbsp calamansi juice
- Salt to taste
Step 3 — Serve
- Garlic rice (sinangag)
- Achara (pickled papaya)
- Toyomansi dipping sauce
Instructions
- 1
Marinate
Score chicken pieces and marinate with calamansi, vinegar, garlic, lemongrass, annatto, sugar, salt, and pepper for at least 2 hours (overnight is best).
- 2
Grill
Grill over medium heat 25–30 minutes, turning and basting with butter-achuete mixture every 5 minutes, until charred in spots and cooked through (165°F internal).
- 3
Serve
Serve with garlic rice, achara, and toyomansi (soy sauce with calamansi) for dipping.
Nutrition per serving: 420 cal · 42g protein · 8g carbs · 24g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
