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Chicken inasal
Pound or blitz the lemongrass, ginger and garlic to a rough paste. Mix it with the vinegar, lime juice, sugar, salt and pepper, and set aside 3 tablespoons of this marinade for the baste.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Chicken inasal take?
5 hr 5 min all in — 20 min prep, 45 min cook, 4 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Milk, Wheat, Soy. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mortar and pestle, Mixing bowl, Saucepan, Tongs, Oven, Baking tray.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
How much vinegar?
120 ml (cane or coconut vinegar) of Vinegar.
How much brown sugar?
2 tbsp of Brown sugar.
How much soy sauce?
3 tbsp of Soy sauce.
How much vinegar?
3 tbsp of Vinegar.
What can I use instead?
Calamansi → Lime juice with a little orange juice. Two parts lime to one part orange gets close to calamansi's floral sourness. Annatto seeds → 1 tsp sweet paprika and a pinch of turmeric warmed in the oil. It gives the colour but not the faint earthy flavour.
What should I watch for?
Do not put leftover baste on the rice. The brush has been on raw chicken.
Any tips from this recipe?
Use dark meat. Breast dries out long before the outside has charred. The marinade is sour. Do not leave the chicken in it for more than 24 hours or the texture turns soft. Save the tray drippings. Warmed with the annatto oil you kept back, they are the chicken oil that goes on the rice.
Can I prepare this ahead?
Cut two or three slashes to the bone in each chicken piece, put them in the remaining marinade and rub it into the cuts. Cover and refrigerate for at least 4 hours, or overnight.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.