Chicken Inasal


  • 6 cloves garlic, peeled, chopped
  • 2 tablespoons ginger, peeled, grated
  • 1/4 cup calamansi juice
  • 1 bunch lemongrass (tanglad), bulb finely chopped
  • 1 whole chicken, cut into 6 pieces
  • bamboo sticks, for spearing
  • 1/4 cup oil
  • 1 teaspoon anatto seeds (atsuete)
  • salt, to taste
  • soy sauce, to taste
  • coconut sap vinegar (sukang tuba), to serve
  • siling labuyo, to serve


  • In a large bowl, combine garlic, ginger, calamansi juice, and tanglad. Marinate chicken at least 30 minutes. Soak bamboo sticks in water.
  • Meanwhile, in a pan over medium heat, heat oil. Add atsuete seeds and cook, stirring occasionally, to release its color into the oil. Use a slotted spoon to remove and discard seeds.
  • Heat up a charcoal grill or preheat a grill pan over medium heat. Remove chicken from marinade. Season with salt and ground black pepper. Spear chicken with soaked bamboo sticks.
  • Brush chicken with atsuete oil. Place on the grill and cook until cooked through, basting with atsuete oil regularly. Serve with garlic rice, atsara, and a mixture of soy sauce, sukang tuba, and sili, if desired.



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