Chicken Inasal (Smoked Chicken)

Are you tired of the same old chicken dishes? Want to try something new and exciting? Look no further than Chicken Inasal! This traditional Filipino dish is bursting with flavor and is sure to be a hit at your next dinner party. In this blog post, we will take you through the history, ingredients, and step-by-step instructions for cooking Chicken Inasal in a traditional way. So, put on your apron and get ready to impress your friends and family with this delicious and authentic Filipino dish.

History and Origin of Chicken Inasal

Chicken Inasal is a popular dish that originated from the Visayan region of the Philippines. It is said to have been invented by a man named “Bob” in the 1940s, who sold his chicken skewers in Bacolod City. The dish was originally called “inasal” because it was cooked over hot coals in a bamboo skewer. Today, Chicken Inasal is one of the most popular dishes in the Philippines, with many variations and cooking styles.


For the marinade:

  • 1 cup cane vinegar
  • 1 cup lemon juice
  • 2 tablespoons ginger, minced
  • 2 tablespoons garlic, minced
  • 1 tablespoon turmeric powder
  • 1 tablespoon paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper

For the chicken:

  • 2 pounds of chicken leg quarters, skin on
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste

For the basting sauce:

  • 1/2 cup melted butter
  • 1/2 cup annatto oil
  • 1/2 cup cane vinegar
  • 2 tablespoons garlic, minced
  • Salt and pepper to taste

Preparation and Cooking Time:

Preparation Time: 30 minutes

Cooking Time: 1 hour


4-6 people

Step-by-Step Cooking Instructions:

  1. In a large container, combine all the ingredients and mix well.
  2. Add the chicken to the marinade and make sure each piece is coated. Get a cover for the bowl Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours, or overnight for best results.
  3. Preheat the grill to medium-high heat.
  4. Remove the chicken from the marinade and pat dry with paper towels. Season with salt and pepper.
  5. Brush the chicken with vegetable oil and place on the grill. Cook for 30 minutes, turning occasionally.
  6. In a separate bowl, mix all the ingredients for the basting sauce.
  7. After 30 minutes, start basting the chicken with the sauce every 10 minutes until it is fully cooked and the skin is crispy.
  8. Finally, get the chicken from griller and let it rest 8-15 minutes before serving.

Benefits of Eating Chicken Inasal:

Chicken Inasal is not only delicious, but it also has health benefits. The ginger and garlic in the marinade are known to boost the immune system and reduce inflammation in the body. The turmeric powder is also anti-inflammatory and can help with digestion. Chicken is a great source of protein and can help with muscle growth and repair.


Cooking Chicken Inasal in a traditional way may take some time and effort, but the end result is well worth it. This authentic Filipino dish is bursting with flavor and is sure to be a crowd-pleaser. Give it a try and impress your friends and family with your newfound cooking skills. Don’t forget to take a picture and share it on social media using the hashtag #ChickenInasal. Happy cooking!

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