Chicken Inasal Recipe Mang Inasal: Grilled Filipino Citrus-Marinated Chicken

This Filipino classic transforms ordinary chicken into an aromatic, citrus-kissed masterpiece. The secret lies in a 24-hour marinade that infuses every bite with tangy, garlicky depth.

Traditional grilling over charcoal imparts a smoky char, while basting with the marinade ensures juicy, flavorful meat. Serve with garlic rice and spicy vinegar for the full experience.

Ingredients for Chicken Inasal Recipe Mang Inasal

Transform ordinary chicken with these vibrant Filipino ingredients for authentic citrus-marinated grilled perfection.

The chicken thighs are non-negotiable here—skin-on, bone-in gives you that crispy, caramelized exterior while keeping the meat juicy. Asian grocery stores like Seafood City or Filipino markets will have calamansi and sinamak vinegar, but lime juice and regular spicy vinegar work in a pinch. Look for fresh lemongrass with firm, pale yellow stalks (avoid the dry, woody ones).

No calamansi? Lime or lemon juice at a 1:1 ratio gets you 90% there. Missing lemongrass? Zest of one lime plus a bay leaf offers a similar aromatic profile. Want extra depth? Add 1 tbsp of fish sauce (though keep it vegetarian if needed). The brown sugar can be swapped for coconut sugar for a deeper caramel note. Don’t skip the 24-hour marinade—it’s what makes this special.

Marinated chicken keeps well in the fridge for up to 2 days before cooking. Leftovers? Store in an airtight container for 3-4 days. The marinade itself can be frozen for 1 month—perfect for batch prep. Always bring chicken to room temperature before grilling for even cooking.

Step-by-Step Instructions for Chicken Inasal

Master the art of authentic Filipino grilled chicken with this precise, time-tested method.

Step 1: Prepare the Citrus Marinade

In a large bowl, combine the 0.5 cup Calamansi Juice, 0.25 cup White Vinegar, 0.25 cup Soy Sauce, minced 8 cloves Garlic Cloves, 2 tbsp Brown Sugar, grated 1 whole Ginger, bruised 2 pieces Lemongrass, 3 whole Bay Leaves, and 1 tsp Black Peppercorns.

Whisk vigorously until the brown sugar fully dissolves and the mixture becomes homogeneous. This balance of sour, sweet, and umami creates the signature flavor profile. I always taste the marinade at this stage—it should be boldly tangy with a subtle sweetness.

Add the 2 lb Chicken Thighs to the marinade, ensuring each piece is fully submerged. Massage the marinade into the meat for 2 minutes to ensure even penetration. Cover and refrigerate for at least 4 hours, or ideally overnight for maximum flavor infusion.

Step 2: Skewer and Prepare for Grilling

Remove the chicken thighs from the marinade (reserve the marinade for basting) and thread them onto the 8 pieces Bamboo Skewers that have been soaked in water for 30 minutes. I recommend 2-3 pieces per skewer, leaving space between each for even cooking.

Pat the skewered chicken dry with paper towels—this is crucial for achieving that characteristic char. Brush lightly with 2 tbsp Vegetable Oil and sprinkle with 1 tsp Salt, pressing gently to adhere. This oil layer prevents sticking and promotes beautiful grill marks.

Step 3: Grill to Charred Perfection

Preheat your grill to medium-high heat (about 375-400°F). Place the skewers on the grill and cook for 6-8 minutes per side, basting frequently with the reserved marinade during the first half of cooking.

You’ll know it’s time to flip when the edges begin to char and the meat releases easily from the grates. After the first flip, stop basting to allow the surface to caramelize properly. The chicken should develop a deep mahogany color with distinct grill marks.

For authentic presentation, line your serving platter with 2 pieces Banana Leaf before arranging the cooked skewers. The leaves add a subtle aroma and traditional touch.

Step 4: Rest and Serve with Dipping Sauce

Transfer the skewers to the banana leaf-lined platter and let rest for 5 minutes. This brief rest allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful.

Serve immediately with 0.25 cup Sinamak Vinegar on the side for dipping. The vinegar’s sharp acidity cuts through the richness of the chicken, balancing the dish perfectly. I always recommend serving with steamed rice to soak up the delicious marinade flavors.

Essential Equipment for This Dish

Grill Essentials

For authentic results, I swear by a charcoal grill—the Weber Original Kettle gives that signature smoky flavor. If using gas, opt for infrared burners to mimic charcoal’s high heat. Maintain 375-400°F for perfect char. 🔥

Skewering Tools

Stainless steel skewers are my go-to for durability, but bamboo skewers work too—just soak them 30 minutes to prevent burning. Use 8-inch skewers for easy handling. I always keep extras on hand for last-minute adjustments.

Basting Gear

A silicone basting brush is ideal for applying marinade—it withstands high heat and won’t melt. Keep a small bowl of reserved marinade nearby for frequent basting during the first half of cooking. This ensures every bite stays juicy and flavorful.

Thermometer Check

Never guess doneness—use an instant-read thermometer like the ThermoWorks ThermoPop. Aim for 165°F internal temperature in the thickest part. This prevents overcooking while ensuring safety.

Serving Setup

For presentation, banana leaves (available at Asian markets) add authenticity. A large wooden board also works beautifully. I always have tongs ready for easy serving and a small bowl for sinamak vinegar dipping. ✨

Frequently Asked Questions