How to make Chicken Inasal | Filipino BBQ Chicken

Chicken Inasal [Filipino Barbecue Chicken] has to be one of my favourite types of bbq chicken. Everytime I go back to the Philippines it's one meal I always look forward to eating. Served with a side of Atchara it's the ultimate chicken and rice dish.

Ingredients:

4 pcs chicken quarter legs

Marinade:

½ cup cane vinegar or regular white vinegar
½ cup soy sauce
7 pcs calamansi or juice from 1 lime
2 tbsp oyster sauce
1/2 tsp ground pepper
2 stalks lemongrass (bruised)
5 cloves garlic smashed
2 thumb-sized pieces of ginger sliced
1 tbsp brown sugar

Chicken Oil:

180g Chicken skin
1 tbsp annatto seeds
1 garlic clove
1 bay leaf
1 pinch of salt

Atchara (Pickled Papaya):

1 green papaya, grated
1 carrot, julienned
¼ red capsicum (bell pepper), thinly sliced
1 cup Vinegar
⅓ cup Sugar
1 garlic clove roughly chopped
1 thumb sized ginger roughly chopped
1 tbsp Salt
½ tsp Cracked black pepper

Marinate the Chicken

Trim any larger pieces of skin off the chicken and set them aside. Using a sharp knife, score the chicken quarters with a few deep cuts to help the marinade penetrate and ensure even cooking.

In a bowl, mix vinegar, soy sauce, calamansi or lime juice, oyster sauce, ground pepper, and brown sugar. Whisk to dissolve the sugar, then add bruised lemongrass, smashed garlic, and sliced ginger. Add the chicken, ensuring it’s fully coated in the marinade. Cover and refrigerate for at least 4 hours (overnight for deeper flavour).

Prepare the Atchara (Pickled Papaya)

Prepare the carrots and papaya using a grater or a mandolin with a julienne attachment (use a guard), and thinly slice the capsicum.
Sprinkle 1 tablespoon of salt over the grated green papaya in a bowl and let it sit for 30 minutes to draw out excess moisture. Rinse off any salt, then squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.

In a saucepan, heat vinegar, salt, sugar, garlic, ginger, and black pepper over low heat, stirring until the sugar and salt dissolve. Mix together all the vegetables, place them in a jar, then pour over the pickling liquid. Cover and refrigerate for at least 24 hours before serving. The longer it sits, the better the flavour!

Make the Chicken Oil

In a pan over low heat, add the chicken skin and half a cup of water. Render the fat from the skin until it releases oil. Once the skin is crispy, remove it, then add annatto seeds, garlic, bay leaf, and salt, cooking for a few minutes until the oil turns deep orange. Strain the oil and set aside for basting.

Keep your basting oil separate from your serving oil.

Grill the Chicken

Preheat your grill to medium-high heat. Remove the chicken from the marinade and shake off any excess liquid. Grill the chicken, basting frequently with chicken oil, turning occasionally until the skin is beautifully charred and crispy.

Cook until the internal temperature reaches 77-80°C (170-176°F). Make sure to probe near the bone for accuracy.

Serve

Serve your Chicken Inasal with a side of jasmine rice, atchara, and a dipping sauce made of calamansi or lemon juice, soy sauce, and chilli.

Enjoy!
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