Quick Philippine Chicken Inasal Grilled Skewers for Dinner
Quick Philippine Chicken Inasal Grilled Skewers for Dinner
Ingredients
- 2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces (907 g)
- 1/3 cup cane vinegar or unseasoned rice vinegar 80 ml
- 1/4 cup calamansi juice or fresh lime juice (60 ml)
- 2 tablespoons soy sauce 30 ml
- 2 tablespoons packed light brown sugar 25 g
- 1 tablespoon finely grated fresh ginger 15 g
- 4 garlic cloves finely grated or minced (12 g)
- 2 tablespoons finely minced tender inner lemongrass 20 g
- 1 teaspoon kosher salt 5 g
- 1/2 teaspoon ground black pepper 1 g
- 2 tablespoons annatto oil or achiote oil divided (30 ml)
- 8 bamboo skewers about 8 inches long (20 cm), soaked in water for 20 minutes, or 8 metal skewers
- 1 tablespoon neutral oil for the grill grates 15 ml
- Lime wedges and sliced scallions for serving (optional)
Instructions
- If using bamboo skewers, soak them in water for 20 minutes. Preheat an outdoor grill or grill pan to medium-high heat, about 400°F to 450°F (205°C to 230°C). Clean and oil the grates well.
- In a medium bowl, whisk together the vinegar, calamansi or lime juice, soy sauce, brown sugar, ginger, garlic, lemongrass, salt, pepper, and 1 tablespoon annatto oil. Pour 1/4 cup (60 ml) of this clean marinade into a small bowl and set aside for basting.
- Add the chicken to the remaining marinade and toss until coated. Let stand for 15 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor. Do not marinate longer than 4 hours because the acidic mixture can affect the chicken's texture.
- Thread the chicken pieces onto the skewers, leaving a little space between pieces so they cook evenly. Discard the marinade that touched the raw chicken.
- Grill the skewers for 10 to 14 minutes, turning every 3 to 4 minutes, until browned in spots and the thickest pieces reach 165°F (74°C) on an instant-read thermometer. Brush lightly with the reserved clean marinade during the final few minutes of cooking.
- Brush the hot skewers with the remaining 1 tablespoon annatto oil. Rest for 3 minutes, then serve with lime wedges and scallions if desired.
Sale!
The Dinner Atlas – Collection II: 31 International Dinner Recipes
Continue your journey around the dinner table with 31 international recipes from 22 countries. The Dinner Atlas – Collection II brings together comforting family meals, curries,…
View ProductThis easy philippine chicken inasal recipe brings the sunny, tangy character of Filipino grilled chicken to a practical family dinner. The recipe uses juicy boneless chicken thighs, threaded onto skewers for quick, even cooking. A lively mixture of citrus, vinegar, ginger, garlic, lemongrass, and annatto oil gives every piece a savory-sweet flavor and a beautiful golden-orange finish. It is an approachable way to enjoy the spirit of chicken inasal when a full grilled chicken is not on the weeknight menu.
Chicken inasal is closely associated with Bacolod in the Philippines, where grilled chicken is traditionally marinated in a bright blend that often includes calamansi, vinegar, aromatics, and annatto. This skewer version is a convenient home-cook adaptation, not a claim to replace every regional method. The smaller pieces cook quickly, pick up flavorful charred edges, and are easy for children and adults to serve themselves.
Why You’ll Love This Easy Philippine Chicken Inasal Recipe
These skewers offer big flavor without requiring complicated equipment or hard-to-find techniques. Chicken thighs stay tender on the grill and are more forgiving than leaner cuts if the heat runs a little high. The marinade balances several familiar tastes: citrus brings freshness, vinegar adds a clean tang, soy sauce provides savoriness, and brown sugar helps the chicken caramelize. Lemongrass makes the finished dish smell especially inviting.
Skewers are also a useful format for family meals. They cook faster than large bone-in chicken pieces, make turning simple, and work well alongside rice and vegetables. For a broader introduction to the ingredients and food traditions behind this dish, explore our guide to Filipino food culture and everyday meals.
Marinade and Grilling Tips for Golden, Juicy Chicken
The best flavor starts with the balance of the marinade, so use fresh citrus and fresh lemongrass when possible. Calamansi has a distinctive floral tartness, but fresh lime is a reliable, easy-to-find substitute in U.S. grocery stores. Look for the pale, tender center of the lemongrass stalk rather than using the tough green outer layers. Mince it very finely so no fibrous pieces end up on the skewers.
Annatto oil gives chicken inasal its recognizable warm color. It has a mild flavor, so it supports the citrus and aromatic ingredients rather than overpowering them. If you cannot find it, achiote oil is the same useful alternative; a little paprika mixed with neutral oil can add color in a pinch. Reserve a clean portion of the marinade before adding raw chicken so you can safely brush it on near the end of grilling.
For this easy philippine chicken inasal recipe, avoid crowding the skewers. A small gap between chicken pieces lets the heat circulate and encourages browning. Start with clean, well-oiled grates, then turn the skewers patiently rather than repeatedly moving them. If the chicken starts browning too quickly, shift it to a cooler area of the grill. The sugar in the marinade is meant to create appealing caramelized spots, but high flames can burn it.
Easy Variations and Serving Ideas
For a mild family-friendly meal, serve the skewers exactly as written with lime wedges at the table. Those who enjoy heat can add a small bowl of chili sauce or sliced fresh chiles separately, allowing everyone to season their own plate. You can also add bell pepper and red onion chunks between the chicken pieces, although vegetables may need slightly larger pieces so they do not soften too quickly.
Steamed jasmine rice, garlic rice, cucumber slices, and a tomato salad all make simple companions. If you want another Filipino chicken meal for a future cozy evening, try this comforting Filipino arroz caldo chicken rice porridge. For a cool finish after a grilled dinner, the no-bake Filipino buko pandan dessert is a refreshing choice.
Storage, Reheating, and Food Safety
Let leftover skewers cool promptly, then refrigerate them in a covered container for up to three days. For the best texture, remove the chicken from the skewers before storing if space is tight. Reheat gently in a covered skillet or low oven until hot throughout; aggressive high heat can dry the chicken and scorch the glazed exterior. Cold leftovers also make a handy rice bowl topping for lunch.
Because poultry is involved, keep the chicken refrigerated while it marinates and use separate plates and utensils for raw and cooked food. Discard marinade that touched the raw chicken unless it is boiled thoroughly. Most importantly, use an instant-read thermometer and cook the thickest chicken pieces to 165°F. This step is more dependable than judging doneness by color alone.
Frequently Asked Questions
Can I marinate the chicken overnight?
A shorter marinating time is best for this particular citrus-and-vinegar mixture. Fifteen minutes gives the chicken good surface flavor, while up to two hours provides a stronger result. Much longer marinating can make the exterior texture soft because of the acidity.
Can I bake chicken inasal skewers instead?
Yes. Arrange them on a foil-lined sheet pan and bake at 425°F, turning once, until the chicken reaches 165°F. Finish briefly under the broiler for a little extra char, watching carefully because the sugar can darken fast.
Is this easy philippine chicken inasal recipe spicy?
No. The marinade is tangy, savory, and gently sweet rather than hot. Add chiles, chili oil, or a spicy dipping sauce at the table if your family prefers a kick.
Do I need metal skewers?
No. Soaked bamboo skewers work well and are convenient for serving. Metal skewers are reusable and do not require soaking, but remember that they become very hot on the grill.
