Servings: 4
Prep Time: 15 minutes
Marinating Time: 4-12 hours
Cook Time: 30 minutes
Total Time: ~45 minutes + marinating
Ingredients:
For the Chicken & Marinade:
- 1 kg (2 lbs) chicken leg quarters or thighs (bone-in, skin-on for best results)
- ½ cup cane vinegar (sukang Iloco or sukang tuba preferred)
- 3 tablespoons calamansi juice (or lemon/lime juice)
- ¼ cup soy sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon brown sugar
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 stalks lemongrass (tanglad), pounded & chopped
- 1 teaspoon annatto powder (achuete, for color)
For the Basting Sauce (Pampadulas!):
- 3 tablespoons butter or chicken oil (traditional!)
- 1 teaspoon annatto powder (achuete, for color)
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon calamansi juice
For Serving:
- Steamed garlic rice
- Chicken oil (from the grill drippings, optional)
- Soy sauce & calamansi dipping sauce
Instructions:
1. Marinate the Chicken (4-12 Hours for Best Flavor!)
- In a large bowl, mix vinegar, calamansi juice, soy sauce, salt, pepper, brown sugar, garlic, ginger, lemongrass, and annatto powder.
- Add chicken and massage the marinade into the meat.
- Cover and marinate in the fridge for at least 4 hours (overnight is best!).
2. Prepare the Basting Sauce
- Melt butter or chicken oil in a pan over low heat.
- Stir in annatto powder, salt, garlic powder, and calamansi juice.
- Keep warm for basting while grilling.
3. Cook the Chicken (Choose One Method!)
🔥 Grilled (Best for Authentic Smoky Flavor)
- Preheat a charcoal grill over medium heat.
- Grill chicken skin-side down for 10-12 minutes, basting with sauce every few minutes.
- Flip and cook for another 10-12 minutes, continuing to baste.
- Grill until chicken is cooked through (internal temp 165°F / 75°C).
🔥 Oven-Baked (For Easy Indoor Cooking)
- Preheat oven to 200°C (400°F).
- Place chicken on a baking rack over a tray (so it crisps up).
- Bake for 25-30 minutes, basting every 10 minutes.
- For a smoky effect, broil for 3-5 minutes at the end.
🔥 Air Fryer (For Quick & Crispy Results)
- Preheat air fryer to 200°C (400°F).
- Arrange chicken in a single layer and air fry for 12-15 minutes, flipping and basting halfway.
- Air-fry for another 5 minutes if needed for crispier skin.
4. Serve & Enjoy!
- Brush chicken with extra basting sauce before serving.
- Serve with garlic rice and a side of soy sauce + calamansi.
- Drizzle with chicken oil for that authentic Bacolod flavor!
Tips for the Best Chicken Inasal:
✔ Marinate overnight for deep, authentic flavor.
✔ Use lemongrass & annatto for the signature aroma & color.
✔ Charcoal grilling is best! Adds that smoky Bacolod taste.
✔ Don’t skip the basting – It keeps the chicken juicy and flavorful.
✔ Serve with garlic rice & chicken oil – That’s the true Inasal experience!
