Chicken Inasal (Filipino Grilled Chicken)

Active Time:

1 hr 5 mins

Total Time:

3 hrs 25 mins

Servings:

This Filipino grilled chicken is incredibly tender and moist, with a pleasant bit of char from the burnished bits of meat and skin. Thanks to its aromatic marinade, it comes subtly perfumed with the citrusy, floral flavor of lemongrass and the punch of shallots and garlic. Made from fermented sap from coconut trees, coconut vinegar has a sweetness and mild acidity that make it excellent for marinades. Brushing annatto oil on the chicken results in a peppery-red sheen on its crispy skin. Serve with steamed rice and quick-pickled vegetables for a complete meal.

When cooking, keep in mind that a grill has hotter and cooler spots. Feel free to move your chicken around on your grill as needed to impact its cooking rate as desired.

Frequently Asked Questions

How do you use lemongrass in cooking?

Lemongrass is a fragrant herb that brings a bright, earthy flavor to any dish. It’s easy to prepare, too, which is why we love cooking with it in Southeast Asian recipes. Cut off about 1/2 inch from the root of the stalk and discard. Next, peel off the outer layers, which are tough and lack flavor. Once you get to the center of the stalk, you can slice or dice it however you please.
What is calamansi?

Calamansi is a tart citrus native to the Philippines. Find calamansi juice at Asian markets or online at sukli.com.

Notes from the Food & Wine Test Kitchen

Coconut vinegar is available at most Asian grocery stores or online at flavorsofceylon.com. Find annatto or achiote oil at Latin grocery stores or online at amazon.com.

If you can’t find annatto oil, replace the annatto oil with three tablespoons of bacon fat, lard, or vegetable oil combined with two tablespoons of ground annatto.

Make ahead

To get ahead of prep, you can chop and combine ingredients such as lemongrass, garlic, and shallots the night before. You can also combine your wet ingredients and store them in a separate container in the refrigerator until it’s time to cook.

Store leftover chicken in an airtight container in the refrigerator for three to four days.

Suggested pairing

Serve with a lemon-zesty Sancerre, such as Domaine Paul Prieur et Fils.

Cook Mode (Keep screen awake)

Ingredients

4 chicken leg quarters, patted dry
1/2 cup finely chopped fresh lemongrass (about 14 stalks)
2 shallots, finely chopped (about 1/3 cup)
1/3 cup coconut vinegar or apple cider vinegar
1/4 cup calamansi juice or 2 tablespoons tangerine juice and 2 tablespoons lime juice
2 tablespoons grated peeled fresh ginger (from 1 [3-inch] piece)
3 garlic cloves, finely chopped (about 1 tablespoon)
1 tablespoon kosher salt
1 tablespoon dark brown sugar
2 teaspoons black pepper
1/2 cup annatto or achiote oil (such as La Favorita), divided
Lime wedges, for serving

Directions

Peel back chicken skin from meat; cut 3 or 4 deep slits into meat, spacing about 1 inch apart and slicing perpendicular to the bone. Set aside.
Combine lemongrass, shallots, vinegar, calamansi juice, ginger, garlic, salt, brown sugar, and pepper in a nonreactive 13- x 9-inch baking dish. Add chicken to pan; rub marinade all over meat and into slits, concentrating marinade in slits. Pull chicken skin back down over meat. Cover pan; refrigerate at least 2 hours or up to 12 hours.
Preheat one side of a gas grill to medium-high (400°F to 450°F), or push hot coals to one side of a charcoal grill. Remove chicken from pan; pat dry using paper towels. Discard marinade. Brush chicken all over with about 1 tablespoon annatto oil. Place chicken, skin-side down, on oiled grates over lit side of grill, and grill, uncovered, until skin is lightly charred and releases from grill grates, 2 to 3 minutes. Flip chicken skin-side up; grill 2 to 3 minutes. Transfer chicken, skin-side up, to unlit side of grill; grill, covered, brushing often with remaining annatto oil, until an instant-read thermometer inserted in thickest portion of chicken registers 170°F, 25 to 35 minutes. Remove chicken from grill; let rest 10 minutes before serving with lime wedges.

Originally appeared in Food & Wine magazine, May 2024