Chicken Inasal Recipe

Introduction

Chicken Inasal is a flavorful Filipino grilled chicken dish known for its vibrant marinade and aromatic basting butter. It’s a perfect balance of tangy, savory, and slightly sweet flavors that make for a deliciously juicy and tender meal.

Ingredients

• 2 poussins, spatchcocked
• Achuete oil (see tip below)
• Banana leaf, to serve
• Spring onion, sliced, to serve
• 1 garlic bulb, roughly chopped
• 1 thumb-sized piece ginger, peeled and roughly chopped
• 1 red onion, roughly chopped
• 2 lemongrass stalks, roughly chopped
• 1 tsp black peppercorns
• Juice of 1 lime
• Juice of 1 lemon (or 100ml calamansi juice to replace both lemon and lime juice)
• 2 tbsp soft brown sugar
• 3 tbsp cane vinegar
• 2 bay leaves
• 4 garlic cloves, crushed
• 50g salted butter, softened
• Juice of 1 lemon
• 1 tbsp soft dark brown sugar
• 2 tbsp achuete oil (for basting)
• 1 bird’s-eye chili, finely chopped
• 1 tsp ginger, finely chopped
• 1 garlic clove, finely chopped
• 1 tbsp finely chopped shallot or red onion
• 2 tbsp cane vinegar (for sinamak)
• 1 tsp peppercorns (for sinamak)
• Soy vinegar, to serve
• Achuete oil, to serve
• Atchara, to serve (pickled papaya condiment)

Instructions

1. Step 1: Score the legs of the poussins and remove the wishbones for even cooking and ease of eating.
2. Step 2: Make the marinade by combining garlic bulb, ginger, red onion, lemongrass, black peppercorns, lime juice, lemon or calamansi juice, soft brown sugar, cane vinegar, bay leaves, and crushed garlic cloves in a bowl. Add the poussins, cover, and chill for at least 4 hours to absorb the flavors.
3. Step 3: Prepare the basting butter by mixing softened salted butter with crushed garlic, lemon juice, soft dark brown sugar, and achuete oil for color; mix until smooth.
4. Step 4: Preheat the oven to 190°C (170°C fan, gas mark 5) and heat a griddle pan over medium-high heat.
5. Step 5: Remove the chicken from the marinade, pat dry, then season and coat it with achuete oil.
6. Step 6: Place the chicken upside-down on the griddle pan and cook for 5 minutes until the skin is crisp and golden.
7. Step 7: Flip the chicken over and transfer the pan or chicken to the oven. Roast for 20-30 minutes until fully cooked, basting occasionally with the prepared butter.
8. Step 8: While the chicken cooks, make sinamak by mixing bird’s-eye chili, finely chopped ginger, garlic, shallot, cane vinegar, and peppercorns together in a bowl. Set aside.
9. Step 9: Cut banana leaf into two 25 x 12 cm rectangles. Rinse under water, then toast in a dry pan, grill, or lightly blow torch until shiny and fragrant.
10. Step 10: Let the chicken rest for 5-10 minutes after roasting. To serve, place the toasted banana leaf on plates, top with chicken, spoon over atchara, sprinkle with sliced spring onions, and serve with soy vinegar, achuete oil, and sinamak on the side.

Tips & Variations

• To make achuete oil, gently simmer 1 tbsp annatto seeds in 150ml olive oil, then strain after 3 minutes to infuse color and subtle flavor.
• Use calamansi juice instead of lemon and lime for a more authentic tangy flavor.
• For added smokiness, finish the chicken on a charcoal grill instead of the oven.
• If banana leaves are unavailable, serve on large cabbage or lettuce leaves for a fresh alternative.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or on the stovetop to maintain moisture. Discard any atchara or sinamak after a week for best quality.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is achuete oil and why is it used?

Achuete oil is oil infused with annatto seeds that adds a vibrant red color and subtle earthy flavor to the chicken, enhancing both appearance and taste.

Can I use regular chicken instead of poussin?

Yes, you can use whole chicken pieces or a spatchcocked chicken. Adjust cooking time accordingly, usually 35-45 minutes depending on size.

Chicken Inasal Recipe

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★★★★★

4.9 from 56 reviews

• Author: Ethan
• Total Time: 4 hours 55 minutes
• Yield: 2 servings 1x

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Description

Chicken Inasal is a popular Filipino grilled chicken dish known for its vibrant marinade made with achuete oil, garlic, ginger, lemongrass, vinegar, and citrus juices. This recipe involves marinating spatchcocked poussins in a flavorful blend, pan-searing over a griddle to crisp the skin, and finishing in the oven while basting with a garlic-lemon butter mixture. Served traditionally on toasted banana leaves with pickled atchara and dipping sauces, it’s a delicious and aromatic meal full of tangy, smoky, and savory flavors.

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Ingredients

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Chicken and Marinade

• 2 poussins, spatchcocked
• 4 garlic cloves, crushed
• 1 garlic bulb, roughly chopped
• 1 piece ginger, peeled and roughly chopped
• 1 red onion, roughly chopped
• 2 lemongrass stalks, roughly chopped
• 1 tsp black peppercorns
• Juice of 1 lime
• Juice of 1 lemon (or 100ml calamansi juice to replace both lemon and lime)
• 2 tbsp soft brown sugar
• 3 tbsp cane vinegar
• 2 bay leaves
• Salt, to taste
• Achuete oil (see tip below), for coating and basting

Basting Butter

• 60g salted butter, softened
• 1 garlic clove, finely chopped
• Juice of 1 lemon
• 1 tbsp soft dark brown sugar
• 1 tbsp achuete oil

Additional Marinade Ingredients

• 1 bird’s-eye chilli, finely chopped
• 1 tbsp finely chopped ginger
• 1 garlic clove, finely chopped
• 1 tbsp finely chopped shallot or red onion
• 3 tbsp cane vinegar
• 1 tsp black peppercorns

For Serving

• Banana leaf, cut into 25 x 12 cm rectangles and toasted
• Spring onion, sliced
• Soy vinegar, to serve
• Achuete oil, to serve
• Atchara (pickled papaya), to serve

Tip: Achuete Oil

• 1 tbsp annatto seeds
• 150ml olive oil

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Instructions

1. Make the Achuete Oil: Place 1 tablespoon of annatto seeds in a small pan with 150ml olive oil. Heat and bring to a simmer. Turn off the heat and let the oil infuse for 3 minutes. Strain through a fine mesh sieve into a clean jar and set aside.
2. Prepare the Marinade: In a bowl, combine the roughly chopped garlic bulb, peeled ginger, red onion, lemongrass stalks, black peppercorns, lime juice, lemon juice (or calamansi), soft brown sugar, cane vinegar, bay leaves, crushed garlic cloves, finely chopped bird’s-eye chilli, ginger, garlic, shallot or red onion, cane vinegar, and peppercorns. Mix well.
3. Marinate the Chicken: Score the legs of the spatchcocked poussins and remove the wishbones. Place the chicken in the marinade, ensuring it is well coated. Cover and refrigerate for at least 4 hours to absorb all the flavors.
4. Prepare the Basting Butter: Mix softened salted butter with finely chopped garlic, lemon juice, soft dark brown sugar, and achuete oil until smooth and well combined. Set aside.
5. Crisp the Chicken Skin: Preheat the oven to 190°C (170°C fan)/gas mark 5 and heat a griddle pan over medium-high heat. Remove the chicken from the marinade and pat dry thoroughly. Season lightly with salt and coat with achuete oil. Place the chicken skin-side down on the griddle and cook for 5 minutes until the skin is crispy and golden.
6. Roast the Chicken: Flip the chicken and transfer the griddle pan or chicken to the preheated oven. Roast for 20-30 minutes, basting occasionally with the prepared basting butter to keep it moist and flavorful, until the chicken is cooked through and juices run clear.
7. Rest the Chicken: Remove the chicken from the oven and let rest for 5-10 minutes to allow juices to redistribute and ensure moist meat.
8. Prepare the Sinamak (Dipping Sauce): While the chicken is cooking, in a bowl, mix together soy vinegar, achuete oil, and additional seasonings as desired to create the sinamak. Set aside.
9. Toast the Banana Leaves: Cut banana leaves into 25 x 12 cm rectangles. Rinse under cold water, pat dry, and toast lightly in a dry pan, with a blow torch, or on a grill until fragrant and slightly shiny. This releases oils and enhances aroma.
10. Serve the Chicken Inasal: Place toasted banana leaf on serving plates, top each with a poussin, a spoonful of atchara, and a scattering of sliced spring onions. Serve alongside sinamak, soy vinegar, and achuete oil for dipping.

Notes

• Achuete oil is essential for authentic flavor and color; if unavailable, substitute with annatto powder infused in oil.
• Marinating for at least 4 hours is crucial for deep flavor absorption; overnight is even better.
• Removing the wishbone helps the chicken cook more evenly and makes carving easier.
• Use fresh banana leaves if possible for serving to impart a subtle aroma.
• Adjust chilli quantity according to your spice tolerance.
• Make sure to pat the chicken dry before grilling to achieve a crispy skin.
• Sinamak is a tangy dipping sauce; feel free to customize with garlic, chili, and herbs.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Grilling
• Cuisine: Filipino

Keywords: Chicken Inasal, Filipino grilled chicken, achuete oil chicken, spatchcock poussin, grilled poussin, Filipino cuisine, grilled chicken recipe, banana leaf serving, atchara, sinamak