Chicken Inasal
Dinner • Philippines
About Chicken Inasal
Chicken Inasal is a staple ulam from the Visayas, especially Iloilo and Bacolod, but it's now a popular choice on dinner tables across the country—even found alongside silog meals in carinderia menus. This grilled chicken stands out for its marinade built on calamansi, lemongrass, ginger, and garlic, usually with a splash of vinegar and sometimes Sprite. Each piece is basted with achuete (annatto) oil as it grills, giving it that distinct yellow-orange color and smoky, savory aroma. Locally, Chicken Inasal is served with steamed rice, sometimes garlic rice, an extra splash of chicken oil, and a sawsawan of vinegar with sili and toyo on the side. Nutritionally, Chicken Inasal provides a good amount of protein (22g per 100g) with moderate fat (10g) and only a small amount of carbohydrates (3g). If you're watching your calorie intake (190kcal per 100g), one inasal stick or thigh might be enough, especially if you go easy on the chicken oil rice and instead add a side of grilled vegetables. Since the marinade is tangy and not too sweet, this dish is friendlier to those avoiding excess sugar—unlike Filipino BBQ. It's best not to double down on the chicken oil if you're avoiding added fats, but the umami it brings is hard to resist. As always, pairing it with plenty of achara or local greens can help balance the meal.
How to Make Chicken Inasal (Traditional & Healthy Version)
Chicken Inasal is a beloved Filipino grilled chicken dish originating from Bacolod City in the Philippines. Famous for its smoky and tangy flavors, this dish features chicken marinated in a vibrant mix of calamansi (Filipino citrus), lemongrass, garlic, and annatto oil, then perfectly grilled over charcoal. Chicken Inasal is not just a meal but a festive experience—its aroma fills Filipino streets during gatherings and celebrations, making it a staple for family dinners and special occasions. What makes Chicken Inasal truly special is its balance of savory, zesty, and slightly sweet notes. The marinade infuses the chicken with deep flavors while keeping it juicy and tender. This healthy version uses lean chicken breast and less oil without sacrificing authenticity or taste. Whether you’re new to Filipino cuisine or looking for a healthy dinner option, Chicken Inasal is the perfect introduction to the vibrant flavors of the Philippines. Enjoy this traditional Bacolod-style dish as part of a balanced meal that’s both satisfying and nutritious.
Ingredients(for 1 grilled chicken breast per serving)
- 2 pieces (120g each) Chicken breast fillets (Use boneless, skinless for lower fat)
- 2 tablespoons Calamansi juice (Substitute with lime if unavailable)
- 2 stalks Lemongrass (Pounded, local name: tanglad)
- 4 cloves Garlic (Minced)
- 1 inch piece Ginger (Grated)
- 1 tablespoon Coconut vinegar (Local name: sukang tuba)
- 1 tablespoon Fish sauce (Local name: patis)
- 1 tablespoon Annatto oil (Local name: atsuete oil)
- 1 teaspoon Brown sugar
- To taste Salt and pepper
Instructions
- 1
Prepare the marinade by combining calamansi juice, pounded lemongrass, minced garlic, grated ginger, coconut vinegar, fish sauce, brown sugar, salt, and pepper in a bowl.
5 minutes
Crush the lemongrass well to release maximum aroma.
- 2
Add the chicken breast fillets to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour (overnight for best flavor).
60 minutes
Marinate longer for deeper flavor, but even 1 hour is sufficient.
- 3
Preheat your grill or grill pan over medium-high heat. Brush the grill with a little annatto oil to prevent sticking.
5 minutes
If using a grill pan, line with banana leaves for authentic aroma.
- 4
Grill the chicken for 6-8 minutes per side, basting occasionally with annatto oil until cooked through, slightly charred, and juicy inside.
15 minutes
Do not overcook the chicken to keep it moist and tender.
Why This Dish is Healthy
This Chicken Inasal recipe is healthy because it uses lean, skinless chicken breast, minimizing saturated fats while maximizing protein. The marinade employs natural flavor enhancers—herbs, spices, and citrus—instead of heavy sauces. Grilling rather than frying reduces oil usage, and serving sizes are controlled to keep the calorie count at 190 per serving. The dish is free from processed ingredients, making it ideal for calorie-conscious individuals or those on a balanced diet.
Chicken Inasal is a high-protein, low-calorie dish featuring lean chicken breast, which provides ample protein (22g per serving) for muscle repair and satiety. The use of calamansi, garlic, and ginger adds vitamin C, antioxidants, and anti-inflammatory properties. With only 10g of fat and 3g of carbohydrates per serving, this dish is suitable for those managing their macros. Annatto oil is used sparingly, offering a vibrant color without excessive calories. Fish sauce and vinegar provide essential minerals and probiotics, supporting digestive health.
Pro Tips
- 💡Tip 1: Marinate chicken overnight for maximum flavor infusion.
- 💡Tip 2: Use fresh calamansi for authentic citrusy aroma.
- 💡Tip 3: Baste frequently with annatto oil for color and moisture.
Storage & Serving
Store leftover Chicken Inasal in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently on a skillet or in the oven to retain juiciness. Avoid microwaving for extended periods to prevent drying out.
Best served: Lunch or Dinner
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 190.0 kcal |
| Protein | 22.0 g |
| Carbohydrates | 3.0 g |
| Total Fat | 10.0 g |
| Fiber | 0.0 g |
Cultural Notes
Chicken Inasal is a widely enjoyed street food and ulam, especially associated with Bacolod's inasal stalls and Manokan Country. Its marinade and basting style set it apart from typical Filipino grilled chicken.
