Main Course
Filipino Inasal (Grilled Chicken) with Annatto Oil and Calamansi
About this dish
Filipino inasal is a beloved grilled chicken dish from the Visayas region, specifically Bacolod, where it's marinated in a vibrant blend of calamansi, lemongrass, ginger, and garlic, then basted with annatto oil for a signature orange glow. The chicken is traditionally grilled over charcoal, giving it a smoky char and juicy interior.
This recipe brings that same balance of tangy, savory, and subtly sweet flavors to your home grill, with a dipping sauce that cuts through the richness.
Ingredients
UK and US measurements are both included for every recipe.
bone-in, skin-on chicken thighs and drumsticks
protein1.5 kg
Imperial measurement: 3.3 lb
fresh calamansi juice
fruit120 ml
Imperial measurement: 1/2 cup
lemongrass stalks, bruised
herb2 stalks
garlic cloves, minced
vegetable6 cloves
fresh ginger, grated
vegetable30 g
Imperial measurement: 2 tbsp
fish sauce
seasoning60 ml
Imperial measurement: 1/4 cup
soy sauce
seasoning60 ml
Imperial measurement: 1/4 cup
brown sugar
other50 g
Imperial measurement: 1/4 cup
annatto seeds
spice30 g
Imperial measurement: 3 tbsp
neutral oil
fat120 ml
Imperial measurement: 1/2 cup
salt
seasoning1 tsp
black pepper
spice1/2 tsp
calamansi halves
fruit4 pieces
Method
Make the annatto oil
10 minutesIn a small saucepan, combine annatto seeds and neutral oil. Warm over low heat for 5–7 minutes until the oil turns a deep orange-red; do not let it boil. Remove from heat and let cool. Strain through a fine-mesh sieve, discarding seeds. Set aside 2 tablespoons for basting and keep the rest for the marinade.
Prepare the marinade
5 minutesIn a large bowl, whisk together calamansi juice, lemongrass, garlic, ginger, fish sauce, soy sauce, brown sugar, salt, pepper, and 3 tablespoons of the annatto oil. Reserve the remaining annatto oil for basting.
Marinate the chicken
2 hoursAdd chicken pieces to the marinade and turn to coat well. Cover and refrigerate for at least 2 hours, preferably 4 hours or overnight, turning occasionally.
Preheat the grill
15 minutesPrepare a charcoal grill for medium-high indirect heat (or a gas grill on medium-high). Oil the grates to prevent sticking.
Grill the chicken
20–25 minutesRemove chicken from marinade, letting excess drip off. Grill skin-side down over indirect heat for 8–10 minutes, then flip and grill for another 8–10 minutes, basting frequently with the reserved annatto oil, until cooked through (internal temperature reaches 74°C / 165°F). Move to direct heat for a final 2–3 minutes per side to char the skin, if desired.
Rest and serve
5 minutesTransfer chicken to a platter and let rest for 5 minutes. Serve with calamansi halves and extra dipping sauce.
Equipment
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Nutrition facts
Tips
- For the most authentic flavor, use fresh calamansi juice, if unavailable, a 1:1 mix of lime and orange juice is a good substitute.
- Grill over indirect heat first to cook the chicken gently and keep it juicy, then finish over direct heat for a crisp, charred skin.
- Annatto oil can be made ahead and stored in the refrigerator for up to 2 weeks. Bring to room temperature before using.
- Let the chicken rest before serving so the juices redistribute, ensuring every bite is moist.
Serving suggestions
- Serve with steamed white rice and a side of pickled papaya (atchara) for a classic Filipino meal.
- Pair with grilled vegetables or a fresh cucumber salad for a lighter option.
- Offer extra calamansi halves and a dipping sauce of soy sauce, vinegar, and chili for added zing.
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Recipe by
Nina Reyes
Specialises in Asian Fusion cuisineNina is a meticulous fusion cook who makes miso carbonara balanced enough to bring a tear to your eye.
Describe yourself in three words: Calm, precise, secretly competitive.