Chicken Inasal (Mang Inasal Style)
A popular Filipino grilled chicken dish with a sweet, savory, and tangy marinade, grilled to perfection and served with rice.
7h 20m6Servings
Nutrition
747kcal
57gProtein
38gCarbs
40gFat
Ingredients
CHICKEN
Chicken Legs
1600 g
Coarse Salt
2 tbsp
MARINADE
Brown Sugar
½ cup
Spicy Chili Powder
Optional
1 tbsp
Ground Black Pepper
1 tsp
Table Salt
1 tsp
Dark Soy Sauce
2 tbsp
Liquid Seasoning
1 tbsp
Calamansi Juice
⅓ cup
Calamansi Peel
1 piece
Lemongrass Stalks
2 stalks
Crushed Ginger
1.5 thumbs
Crushed Garlic
2 cups
Sprite
330 ml
Vinegar
1 cup
Annatto Seeds
1½ tbsp
CHICKEN OIL
Olive Oil
⅓ cup
Chicken Skin with Fats
⅓ cup
BASTING SAUCE
Butter
2 tbsp
Chicken Oil
⅓ cup
Equipment
Grill
Instructions
1Prepare the Chicken
15m
15mClean and Trim
Rinse the chicken legs and pat them dry. Rub generously with coarse salt to clean. Save any excess skin with fats for chicken oil later. Trim off any excess skin.
Score the Meat
Slice the thickest part of the meat for even cooking. Set aside.
2Marinate the Chicken
10m
10mCombine Marinade Ingredients
In a large bowl, combine brown sugar, spicy chili powder (optional), ground black pepper, table salt, dark soy sauce, liquid seasoning, calamansi juice, calamansi peel, crushed ginger, crushed garlic, sprite, and vinegar. Stir well.
Add Chicken to Marinade
Add the prepared chicken legs to the marinade. Ensure the chicken is well-coated. Combine well, seal the bag or container, and refrigerate for at least 6 hours, or preferably overnight.
3Render Chicken Fat
15m
15mHeat Oil
Heat 1/3 cup of olive oil in a pot over medium heat. Add the reserved chicken skin with fats.
Render the Fat
Cook the chicken skin until the fat is rendered. Stir from time to time to avoid burning. Turn off the flame and scoop out the crispy chicken skin.
Infuse the Oil
Add 2 cloves of crushed garlic to the rendered chicken oil. Add annatto/achiote seeds. Stir until the desired color is achieved.
4Grill the Chicken
50m
50mPreheat Oven
Preheat oven to 200°C (392°F) for 10 minutes. Set the oven heat to top and bottom settings.
First Grill
Place the marinated chicken legs on a rack set over a baking sheet. Cover with foil for a tender and juicy result. Grill at 170°C (338°F) for 30 minutes.
Second Grill
Remove the foil. Transfer the chicken to a grill pan. Grill at 210°C (410°F) for 20 minutes, brushing with basting sauce every 7 minutes. Note: Grilling time may vary depending on meat sizes and quantity.
5Prepare Basting Sauce
5m
5mCombine Sauce Ingredients
Add 2 tbsp sliced butter into 1/3 cup of the rendered chicken oil. Heat up slightly to combine.
6Serve
5m
5mPlate the Dish
Serve the grilled chicken inasal with steamed rice. Drizzle with chicken oil and serve with a side of soy sauce and chili for dipping.
Tips
Marinating the chicken for at least 6 hours allows the flavors to penetrate deeply, resulting in a more flavorful dish.
Ensure the chicken is not overcrowded on the grill pan or baking sheet to allow for even cooking and browning.
Basting the chicken with the rendered chicken oil and butter mixture during the final grilling stage adds moisture and a beautiful sheen.
The cooking time may vary depending on your oven and the size of the chicken pieces. Check for doneness by piercing the thickest part; juices should run clear.