Filipino Inasal-Style Black Pepper Roast Chicken

About This Recipe

Chicken inasal is the pride of Bacolod, a grilled chicken dish traditionally marinated in a mix of calamansi juice, vinegar, lemongrass, and annatto oil, but this roasted, black-pepper-forward adaptation brings the same bright, garlicky marinade into an oven format for those without a charcoal grill. The chicken is marinated well ahead of cooking, then roasted hot enough to develop char and color despite the indoor method. The technique that carries inasal's flavor is marinating time and basting: at least 2 hours, ideally overnight, lets the acid from the calamansi and vinegar tenderize the meat while the garlic and pepper penetrate. Basting with the reserved annatto oil partway through roasting builds the same golden, slightly charred color that direct grilling would give, and keeps the meat from drying out under high oven heat. Served with garlic rice and a small dish of soy-vinegar-chili dipping sauce, this is Filipino comfort food built for sharing, traditionally eaten with hands over banana leaf-lined plates.

Ingredients

Serves 4

• 6bone-in chicken thighs
• 4 tbspcalamansi or lime juice
• 3 tbspvinegar
• 6 clovesgarlic(crushed)
• 2 tbspfreshly cracked black pepper
• 1 stalklemongrass(bruised and chopped)
• 2 tbspannatto (achuete) oil
• 1 tbspfish sauce
• 1 tspsalt
• 2 tbspsoy sauce(for dipping sauce)
• 2 tbspvinegar(for dipping sauce)
• 1chili(sliced, for dipping sauce)

Instructions

1. 1

   Marinate

   Combine calamansi juice, vinegar, garlic, black pepper, lemongrass, fish sauce, and salt in a bowl. Add chicken thighs, turn to coat, and marinate in the fridge at least 2 hours, ideally overnight.

2. 2

   Preheat the oven

   Preheat oven to 220°C (425°F). Line a roasting pan with foil and set a wire rack inside.

3. 3

   Arrange the chicken

   Remove chicken from the marinade, shaking off excess, and arrange skin-side up on the rack.

4. 4

   Roast

   Roast 20 minutes, then baste with annatto oil.

5. 5

   Continue roasting

   Roast another 20-25 minutes, basting once more halfway through, until the skin is deeply golden and charred at the edges and the chicken reaches 74°C (165°F) internally.

6. 6

   Rest and serve

   Let rest 5 minutes. Serve with garlic rice and a soy-vinegar-chili dipping sauce.

Variations

• •

  Finish on a hot grill or under the broiler for the last few minutes for a more authentic charred exterior.

• •

  Use chicken legs or a whole spatchcocked chicken, adjusting roast time accordingly.

• •

  Add a spoonful of sugar to the marinade for a slightly sweeter, more caramelized crust.

Storage

Refrigerate up to 3 days. Reheat in a 180°C (350°F) oven to keep the skin from turning soggy rather than using a microwave.

Frequently Asked Questions