Chicken Inasal

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  • 1kg chicken legs and thighs       


  • 1 tbsp ginger minced
  • 2 tbsp garlic minced
  • 3/4 cup lemongrass chopped
  • 1 cup coconut vinegar
  • 1/2 cup calamansi juice
  • 1/4 cup brown sugar
  • 1 cup lemon soda soft drink
  • Salt and pepper to taste


  • 3 tablespoons annatto oil
  • 1/2 cup Baguio Cooking Oil     
  • 1 teaspoon calamansi juice
  • Salt and pepper to taste


  1. In a large bowl, combine the marinade and season to taste with salt and pepper.
  2. In a separate bowl or resealable bag, place the chicken pieces and pour the marinade mixture on top, ensuring all parts of the chicken are thoroughly coated in the mixture.
  3. Allow the chicken to marinade for at least 2 hours and up to overnight.
  4. Once ready to cook, place chicken pieces on a grill or griddle pan over high heat.
  5. Mix together the basting sauce and use it to baste the chicken while flipping every 3 to 5 minutes until fully cooked through and lightly charred.
  6. Optionally, you can strain out the solids from the marinade and cook it over high heat until boiling—this can be used as a dipping sauce for the chicken.
  7. Allow the chicken to rest for at least 5 minutes before serving.
  8. Serve with fresh rice and your choice of dipping sauce!
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