138 Philippines – Chicken Inasal

138 Philippines - Chicken Inasal

Chicken Inasal

I thought calamansi juice and sinamak might be difficult to find around here, but I found them both at my Asian market. Calamansi is a citrus from the Philippines and sinamak is a spiced vinegar. I love grilled chicken and had high hopes for this recipe. My hopes were not crushed but let down a bit. It was good, but not great. I was hoping for a deeper flavor from all the ingredients the chicken had marinated in. Maybe fresh calamansi juice is the key. I could only find canned. Maybe I could have marinated it overnight instead of the 3 hours in the recipe.


2 lbs chicken cut into serving pieces

2 tablespoons ginger minced

2 tablespoons garlic minced

3/4 cup lemongrass chopped

1 cup coconut vinegar

1/2 cup lemon or calamansi juice

1 tablespoon salt

1/4 cup brown sugar

1 cup lemon soda softdrink

1/2 tablespoon ground black pepper

Basting Sauce:

3 tablespoons annatto oil, atsuete oil

1/2 cup margarine softened

1/4 teaspoon salt

1 teaspoon lemon or calamansi juice


In a freezer bag or large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice.

Stir or shake the mixture until every ingredient is well incorporated. Marinade for 1 to 3 hours.

In a bowl, combine margarine, annatto oil, salt, and lemon juice then stir. Set aside.

Grill the chicken while basting generous amount of the margarine mixture.

Transfer the grilled chicken to a serving plate.

Serve with sinamak. Share and enjoy!

Original recipe found here:


Author: martymadeitproductions

A Home Chef's Journey

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