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Easy Flavorful Beginner Chicken Inasal Grill Recipe Perfect for Summer BBQ

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A beginner-friendly grilled chicken recipe featuring a tangy, savory Filipino-inspired marinade with garlic, lemongrass, and achuete oil, perfect for summer BBQs.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs
  • 6 cloves garlic, minced
  • 1/3 cup (80 ml) cane vinegar or white vinegar
  • 1/4 cup (60 ml) calamansi juice or lemon juice
  • 1/4 cup (60 ml) soy sauce (naturally brewed preferred)
  • 2 tablespoons achuete (annatto) oil
  • 1 tablespoon packed brown sugar
  • 1 stalk lemongrass, finely chopped or smashed
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt, or to taste
  • Optional: pinch of chili flakes

Instructions

  1. Prepare the achuete oil by heating 1/4 cup vegetable oil with 1 tablespoon annatto seeds over low heat until the oil turns bright reddish-orange, about 5 minutes. Strain and let cool. Skip if using pre-made oil.
  2. In a large bowl, whisk together minced garlic, vinegar, calamansi or lemon juice, soy sauce, brown sugar, chopped lemongrass, black pepper, salt, and cooled achuete oil until sugar dissolves.
  3. Add chicken thighs to the marinade and turn to coat all sides. Cover with plastic wrap or place in a sealable bag. Marinate in the refrigerator for at least 1 hour, ideally 4 hours or overnight.
  4. Preheat grill to medium-high heat (375°F to 400°F). For charcoal, wait until coals are glowing red with a light ash layer.
  5. Place chicken skin-side down on the grill. Cook 10-12 minutes per side, brushing occasionally with leftover marinade or achuete oil to keep moist and flavorful.
  6. Check doneness with a meat thermometer; chicken should reach 165°F internal temperature. Alternatively, cut into thickest part to ensure juices run clear and meat is no longer pink.
  7. Remove chicken from grill and let rest for 5 minutes before serving to allow juices to redistribute.

Notes

Marinate chicken for at least 4 hours for best flavor. Use skin-on chicken for crispy skin and juicy meat. Manage flare-ups by keeping a spray bottle of water handy. Rest chicken before serving to retain juices. For gluten-free, substitute soy sauce with tamari or coconut aminos. Oven roasting at 425°F for 25-30 minutes is a good alternative if no grill is available.

Nutrition

Keywords: Chicken Inasal, grilled chicken, Filipino recipe, summer BBQ, easy chicken recipe, lemongrass chicken, achuete oil, backyard grilling

Find it online: https://rowanrecipes.com/easy-flavorful-beginner-chicken-inasal-grill-recipe-perfect-for-summer-bbq/