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Easy Philippine chicken inasal recipe with golden grilled chicken skewers, lime wedges, rice, and cucumber
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Quick Philippine Chicken Inasal Grilled Skewers for Dinner

A beginner-friendly, Filipino-inspired take on chicken inasal using boneless chicken thigh skewers. A tangy calamansi-vinegar marinade, aromatic lemongrass, and annatto oil give the grilled chicken its signature bright flavor and warm color.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 4

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.