lizasoberan
Culinary Explorer
Hey everyone! Just wanted to share this Filipino Grilled Chicken (Inasal) recipe because it’s seriously one of the best grilled chicken dishes out there! Juicy, smoky, tangy, and packed with flavor—perfect for BBQ nights! If you haven’t tried it before, you’re in for a treat. 
✔ 2 lbs chicken (thighs, drumsticks, or even wings!)
✔ ½ cup calamansi juice (or lemon/lime juice)
✔ ¼ cup coconut vinegar (or white vinegar)
✔ ¼ cup soy sauce
✔ 4 cloves garlic, minced
✔ 1 tbsp ginger, grated
✔ 2 tbsp brown sugar
✔ 1 tsp salt
✔ ½ tsp black pepper
✔ 1 tsp annatto (atsuete) powder (for that signature orange color)
✔ ¼ cup melted butter or oil (for basting)
In a bowl, mix calamansi juice, vinegar, soy sauce, garlic, ginger, brown sugar, salt, and pepper. This is your marinade!
Add the chicken and coat it well. Marinate for at least 4 hours (overnight is even better!).
Fire up the grill! Cook the chicken over medium heat, turning occasionally.
While grilling, mix annatto powder with melted butter and baste the chicken every few minutes to keep it juicy and flavorful. 
Grill until beautifully charred and cooked through (about 20-25 minutes).
Serve hot with garlic rice and spiced vinegar on the side. Chef’s kiss! 
This one’s a crowd favorite in Filipino BBQs. Let me know if you try it! Would love to hear your thoughts or any twists you put on it.
Ingredients:
✔ 2 lbs chicken (thighs, drumsticks, or even wings!)
✔ ½ cup calamansi juice (or lemon/lime juice)
✔ ¼ cup coconut vinegar (or white vinegar)
✔ ¼ cup soy sauce
✔ 4 cloves garlic, minced
✔ 1 tbsp ginger, grated
✔ 2 tbsp brown sugar
✔ 1 tsp salt
✔ ½ tsp black pepper
✔ 1 tsp annatto (atsuete) powder (for that signature orange color)
✔ ¼ cup melted butter or oil (for basting)
Instructions:
In a bowl, mix calamansi juice, vinegar, soy sauce, garlic, ginger, brown sugar, salt, and pepper. This is your marinade! Add the chicken and coat it well. Marinate for at least 4 hours (overnight is even better!). Fire up the grill! Cook the chicken over medium heat, turning occasionally. While grilling, mix annatto powder with melted butter and baste the chicken every few minutes to keep it juicy and flavorful. Grill until beautifully charred and cooked through (about 20-25 minutes). Serve hot with garlic rice and spiced vinegar on the side. Chef’s kiss!
This one’s a crowd favorite in Filipino BBQs. Let me know if you try it! Would love to hear your thoughts or any twists you put on it.
