Filipino Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Inasal na Manok
Grilled chicken marinated in a special mix of lemongrass, calamansi, and annatto.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
6 steps- 1
Make the Marinade: In a large bowl, whisk together the pounded lemongrass, minced garlic, grated ginger, calamansi juice, vinegar, brown sugar, 1 tbsp salt, and 1 tsp black pepper.
- 2
Marinate: Score the chicken skin slightly. Submerge the chicken quarters in the marinade, massaging it into the meat. Cover and refrigerate for at least 4 hours, preferably overnight.
- 3
Prepare the Grill: Prepare a charcoal grill. You want medium-hot coals so the chicken cooks through without burning the sugary marinade on the outside.
- 4
Grill and Baste: Thread the chicken onto wide bamboo skewers or place directly on the grate. Grill for 15-20 minutes per side.
- 5
Baste Generously: While grilling, baste the chicken continuously with the annatto oil using a brush. This gives the chicken its signature shiny, deep orange color and rich flavor.
- 6
Serve: The chicken is done when the juices run clear and the skin has a slight char. Serve with garlic rice, a side of chicken oil, and a dipping sauce of soy sauce, calamansi, and crushed chilies.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
68/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving210
Calories
1 g
Protein
19 g
Carbs
15 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Chicken Inasal is the famous grilled chicken of Bacolod, marinated in calamansi, lemongrass, ginger, and vinegar, then basted with annatto oil over coals. The basting oil gives it its glistening orange color, and the marinade keeps the meat juicy and tangy. It is eaten with rice and a dipping sauce of soy, vinegar, and chili.
Listahan note
This version marinates the chicken in the classic sour-aromatic blend and bastes with annatto oil while grilling, so the skin turns burnished and the meat stays bright.
Technique cues
- Marinate at least a few hours so the lemongrass and calamansi penetrate.
- Baste repeatedly with annatto oil for the signature color and gloss.
- Grill over medium coals so the skin crisps before the meat dries.
Kitchen flow
- Parallel prep
- Make the annatto oil and dipping sauce while the chicken marinates.
- Make-ahead
- Marinate overnight for the deepest flavor.
- Leftover move
- Shred leftover inasal into rice bowls with the dipping sauce.
- Cleanup rhythm
- Soak the grill grate and basting brush soon after cooking.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Chicken leg quarters
Main protein
Purpose: Dark meat stays juicy over the grill and takes the marinade well.
Handling: Score the meat so the marinade reaches deeper.
Adaptation: Bone-in thighs work and cook a bit faster.
Lemongrass
Signature aromatic
Purpose: Gives inasal its distinctive citrusy, grassy fragrance.
Handling: Pound and chop to release the oils into the marinade.
Adaptation: Lemongrass paste works when fresh stalks are scarce.
Calamansi juice and vinegar
Acid
Purpose: Tenderize the meat and provide the tangy backbone.
Handling: Combine with the aromatics and marinate.
Adaptation: Lemon or lime plus cane vinegar substitutes.
Annatto oil
Basting color
Purpose: Gives the skin its glistening orange hue.
Handling: Steep annatto in warm oil and baste throughout grilling.
Adaptation: A little paprika in oil approximates the color.
Technique notes
- Baste often; the repeated annatto oil is what builds the color and gloss.
- Grill over steady medium heat so the skin crisps without burning.
- Rest the chicken briefly before serving so the juices settle.
Ingredient swaps
- Oven direction
- Roast and broil with frequent basting when a grill is not available.
- Milder direction
- Ease back on the vinegar for a gentler tang.
- Leaner direction
- Use skinless thighs, though the skin is part of the appeal.
Serve alongside
- Garlic rice
- Soy-vinegar-chili dipping sauce
- Atchara (pickled papaya)
- Grilled eggplant
- Cold lager
- Calamansi soda
- Iced tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooked chicken up to 3 days.
- Reheat in an oven or on the grill to keep the skin from going soft.
- Freeze raw marinated chicken up to 2 months and thaw before grilling.
Equipment
- Grill or grill pan
- Basting brush
- Mixing bowl for marinade
- Tongs
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Inasal na Manok to your week, check it against your household's allergens, and build the shopping list automatically.
More Filipino recipes
Filipino Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pancit Bihon
Thin rice vermicelli stir-fried with chicken, shrimp, and vegetables in a savory soy-citrus sauce, a fixture at every Filipino celebration.
Filipino Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Tapsilog
A hearty breakfast combo of marinated beef (tapa), garlic fried rice (sinangag), and a fried egg (itlog).
Filipino Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Kare-Kare
A rich peanut stew typically made with oxtail and vegetables, served with shrimp paste.