Filipino chicken marinated in calamansi, garlic, and black pepper, then roasted until charred and juicy.
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.
Serves 4
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.
Preheat oven to 220°C (425°F). Line a roasting pan with foil and set a wire rack inside.
Remove chicken from the marinade, shaking off excess, and arrange skin-side up on the rack.
Roast 20 minutes, then baste with annatto oil.
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.
Let rest 5 minutes. Serve with garlic rice and a soy-vinegar-chili dipping sauce.
Marinate overnight if possible -- the acid and black pepper need real time to penetrate the meat fully.
Use a wire rack over the roasting pan so hot air circulates and the skin crisps rather than steaming in its own juices.
Baste with the annatto oil, not the used marinade, since raw marinade shouldn't be reused without boiling it first.
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.
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.
Chicken inasal originates from Bacolod City in the Philippines, known for its use of calamansi, annatto oil, and lemongrass in the marinade, and is traditionally grilled over charcoal at dedicated inasal stalls.
Yes, grilling over charcoal is the traditional method and gives more smoky char -- grill over medium heat, basting frequently, about 12-15 minutes per side.
Mix a little oil with a pinch of paprika or turmeric for color, though it won't have annatto's distinct mild flavor.
It likely needs more basting with the annatto oil, or the oven wasn't hot enough to develop proper color.
Per serving (342g / 12.1 oz) · 4 servings total
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