Chicken Inasal is a beloved Filipino grilled chicken dish known for its vibrant flavors and irresistible aroma. Traditionally cooked over charcoal, it’s marinated in a blend of tangy vinegar, garlic, ginger, and annatto oil that gives it a unique color and taste.
We’ve adapted this classic recipe to the oven, making it easier for you to enjoy this flavorful dish anytime without the need for a grill. This oven-baked Chicken Inasal keeps all the authentic flavors while delivering juicy, tender meat with a perfectly charred finish.
Ingredients
To recreate the authentic Chicken Inasal Recipe Oven style, we need carefully selected ingredients for the marinade, basting sauce, and serving. Each component plays a vital role in developing the signature flavors and aroma.
For the Chicken Marinade
- 2 lbs whole chicken (cut into serving pieces)
- 1/2 cup vinegar (preferably cane vinegar for authentic taste)
- 6 cloves garlic (minced)
- 1 thumb-sized ginger (grated)
- 1/4 cup calamansi juice (or substitute with lemon juice)
- 2 tablespoons annatto oil (for the distinctive red-orange color)
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Basting Sauce
| Ingredient | Quantity | Notes |
|---|---|---|
| Annatto oil | 1/4 cup | For rich color and flavor |
| Butter | 2 tablespoons | Adds moisture and richness |
| Garlic | 3 cloves minced | Enhances aroma during roasting |
| Lime or calamansi juice | 2 tablespoons | Adds tangy brightness |
| Brown sugar | 1 teaspoon | Balances acidity |
For Serving
- Steamed white rice (the perfect neutral base)
- Atchara (Filipino pickled papaya, adds crunch and acidity)
- Extra calamansi wedges (for squeezing over the chicken)
- Soy sauce with chili (optional dipping sauce for heat)
Equipment Needed
To master the Chicken Inasal Recipe Oven method, having the right equipment ensures even cooking and authentic flavor development. Below we outline the essential tools to achieve perfectly baked, flavorful chicken inasal in your kitchen.
Oven Requirements
For oven-baked Chicken Inasal, a reliable oven with consistent temperature control is crucial. Here’s what we recommend:
| Oven Feature | Requirement | Why It Matters |
|---|---|---|
| Temperature Range | Able to maintain steady 375°F (190°C) | Ensures thorough, even cooking and browning |
| Convection Function | Optional but preferred | Promotes crisp exterior mirroring traditional grill char |
| Size & Capacity | Large enough to fit a whole chicken or multiple pieces | Allows cooking large portions simultaneously |
| Cleanability | Easy to clean non-stick or enamel surfaces | Simplifies post-cooking maintenance |
“Using a convection oven speeds up the cooking while enhancing the chicken’s crispy texture—ideal for replicating the classic grilled feel of Chicken Inasal.“
Recommended Cooking Tools
Beyond the oven itself, several tools streamline the baking process and preserve the recipe’s integrity:
- Oven-safe roasting pan or baking tray: Ensures proper heat circulation and collects marinade drippings.
- Wire rack: Elevates the chicken for even heat exposure and prevents sogginess.
- Basting brush: Essential for applying the annatto oil-based basting sauce repeatedly for vibrant color and flavor.
- Meat thermometer: Enables precise monitoring to achieve safe internal temperature of 165°F (74°C).
- Mixing bowls: For combining marinade and basting sauce ingredients thoroughly.
- Tongs: Convenient for turning the chicken during basting without piercing the meat.
- Aluminum foil: Useful for tenting the chicken if it starts to brown excessively before fully cooked.
Prep Work
Before we begin roasting our Chicken Inasal Recipe Oven style, thorough preparation is essential to unlock the authentic flavors. Let’s break down the key steps in detail.
Preparing the Chicken
- Start with a whole chicken, ideally fresh and evenly sized for uniform cooking.
- Rinse under cold water, then pat dry with paper towels.
- Remove excess fat and any leftover feathers.
- Make shallow cuts on the skin and meat to allow deep marinade penetration.
- Set aside on a clean plate while we prepare the marinade.
Making the Marinade
Our marinade brings out the bold, savory, and tangy essence of Chicken Inasal. The ingredients include:
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Cane vinegar | 1 cup | Use for that signature tang |
| Garlic cloves | 6 cloves | Minced finely |
| Fresh ginger | 2-inch piece | Grated |
| Calamansi juice | 1/4 cup | Or substitute lime juice |
| Annatto oil | 3 tablespoons | For color and distinctive flavor |
| Brown sugar | 2 tablespoons | Adjust sweetness to taste |
| Salt | 1 tablespoon | Enhances overall flavor |
| Ground black pepper | 1 teaspoon | Adds subtle heat |
- Combine all ingredients in a medium bowl.
- Whisk well until brown sugar dissolves and mixture is homogeneous.
- This marinade will tenderize the chicken while infusing it with classic Inasal flavors.
Marinating the Chicken
- Place the chicken in a large resealable plastic bag or deep bowl.
- Pour the prepared marinade over the chicken, ensuring complete coverage.
- Gently massage the marinade into the chicken, including inside the cuts.
- Seal the bag or cover the bowl securely with plastic wrap.
- Refrigerate for at least 4 hours, preferably overnight for maximum flavor absorption.
- Turn the chicken occasionally to distribute the marinade evenly.
By meticulously preparing the chicken and marinade, we set the stage for an oven-baked Chicken Inasal that sings with authentic Filipino flavors and tender juiciness.
Cooking Directions
Follow these detailed steps to achieve perfectly cooked Chicken Inasal in the oven, capturing its signature flavors and juicy texture.
Preheating the Oven
We start by preheating the oven to 375°F (190°C). This temperature setting ensures an even cook and allows the chicken skin to develop the iconic golden-brown color and slight char typical of traditional Chicken Inasal. If using a convection oven, set it to 350°F (175°C) to take advantage of improved heat circulation for crispier skin.
| Oven Type | Temperature Setting |
|---|---|
| Conventional | 375°F (190°C) |
| Convection | 350°F (175°C) |
Ensure the oven rack is positioned in the middle for optimal heat distribution.
Roasting the Chicken
Place the marinated chicken pieces on a wire rack set inside an oven-safe roasting pan to allow air circulation and prevent sogginess. This setup mimics grilling by allowing fat to drip away and promotes even cooking on all sides.
- Arrange the chicken skin-side up.
- Avoid overcrowding the pan to ensure each piece roasts uniformly.
- Insert a meat thermometer probe into the thickest part of the chicken thigh, avoiding bone contact.
Roast the chicken for 35 to 40 minutes until the internal temperature reaches 165°F (74°C), indicating it is fully cooked and safe to eat.
Basting During Cooking
To lock in moisture and enhance the iconic Chicken Inasal flavor, baste the chicken every 10 to 15 minutes with the prepared annatto oil basting sauce.
- Use a clean basting brush for even application.
- Generously coat the chicken skin to deepen the color and intensify aroma.
- Basting helps develop a sticky glaze reminiscent of traditional grilled cooking.
“Basting is the secret touch that transforms oven-roasted chicken into a juicy Chicken Inasal masterpiece.”
Checking for Doneness
Accurate doneness ensures tender juicy meat without drying out.
- Use a meat thermometer to check internal temperature.
- Target temperature: 165°F (74°C) in the thickest chicken thigh section.
- The juices should run clear, and the skin should be crisp with slightly charred edges.
If not yet done, return chicken to the oven and continue roasting for another 5 minutes before rechecking.
| Indicator | Description |
|---|---|
| Internal Temp | 165°F (74°C) |
| Juices | Clear, no blood |
| Skin | Crispy, golden brown with charred edges |
Rest the chicken for 5 minutes after removing from oven to allow juices to redistribute before serving.
Serving Suggestions
To fully enjoy our Chicken Inasal Recipe Oven we recommend pairing it with traditional Filipino sides and presenting it in a way that highlights its vibrant colors and irresistible aroma.
Traditional Side Dishes
Our oven-baked Chicken Inasal shines when served alongside these classic accompaniments:
- Steamed White Rice
The neutral taste and fluffy texture of steamed rice balance the rich and tangy flavors of the chicken.
- Atchara (Filipino Pickled Papaya)
This sweet and tangy pickled side cuts through the savory richness, adding a refreshing crunch.
- Extra Calamansi Wedges
Provide wedges of fresh calamansi for squeezing over the chicken, enhancing its bright citrus notes.
- Soy Sauce with Chili
A small dish of soy sauce mixed with chopped chili peppers adds a spicy kick for those who enjoy heat.
| Side Dish | Flavor Profile | Purpose |
|---|---|---|
| Steamed White Rice | Mild, neutral, fluffy | Balances richness |
| Atchara | Sweet, tangy, crunchy | Refreshes palate |
| Calamansi Wedges | Citrus, acidic | Brightens dish |
| Soy Sauce with Chili | Salty, spicy | Adds heat and depth |
Presentation Tips
To bring out the best in our Chicken Inasal Recipe Oven serve it with care:
- Arrange the Chicken Neatly
Place the chicken pieces skin-side up on a large platter to showcase the glossy, orange-hued glaze from the annatto oil basting sauce.
- Add Colorful Accents
Surround the chicken with a bed of steamed rice and vibrant atchara to provide a visual and textural contrast.
- Garnish with Fresh Herbs
A sprinkle of chopped cilantro or green onions brightens the presentation and adds a fresh aroma.
- Use Rustic Serving Ware
Earth-toned or wooden plates and bowls complement the authentic Filipino vibe of the dish.
“The key to serving Chicken Inasal is not just the flavors but the harmony of colors, aromas, and textures on the plate.”
By thoughtfully pairing and presenting our oven-baked Chicken Inasal we recreate the warmth and joy of a traditional Filipino meal right at home.
Make-Ahead Tips
Making Chicken Inasal ahead of time helps deepen its rich flavors and makes meal preparation easier. Let’s explore the best practices for marinating in advance and storing leftovers safely.
Marinating in Advance
Marinating Chicken Inasal overnight is key to intensifying its distinct vinegar-garlic-ginger profile and achieving maximum tenderness. Follow these tips for marinating like pros:
- Use a resealable plastic bag or airtight container for even distribution and minimal mess.
- Marinade time:
| Duration | Description |
|———————-|————————————|
| 4 hours minimum | Acceptable for mild flavor penetration |
| 8–12 hours (overnight) | Ideal for full-bodied authentic taste |
| 24 hours max | Avoid over-marinating to prevent texture degradation | - Keep the marinating chicken refrigerated at 40°F (4°C) or below to ensure safety.
- Turn or flip the bag/container occasionally to redistribute the marinade evenly.
“The longer the chicken marinates, the more the vibrant flavors sink deeply into the meat — this is the secret to our oven-baked Chicken Inasal’s flavorful punch.”
Storing Leftovers
Proper storage extends the enjoyment of our delicious Chicken Inasal while maintaining its quality and safety:
- Allow the chicken to cool to room temperature (no longer than 2 hours) before refrigeration.
- Store leftovers in an airtight container or wrap tightly in plastic wrap to prevent moisture loss.
- Refrigeration guidelines:
| Storage Method | Maximum Time | Notes |
|———————-|——————————|——————————-|
| In the refrigerator | 3 to 4 days | Consume within this window for best freshness |
| In the freezer | Up to 3 months | Freeze quickly for best taste | - To reheat, cover chicken with foil and warm in a 325°F oven until heated through, preserving juiciness without drying out.
- Avoid reheating multiple times to maintain food safety and quality.
By preparing Chicken Inasal marinade and following these storage tips, we can effortlessly bring the vibrant flavors of this iconic Filipino dish to our table even on busy days.
Conclusion
Oven-baked Chicken Inasal lets us bring a beloved Filipino classic into our kitchens with ease and confidence. By following the right steps and using the proper tools, we can achieve that perfect balance of juicy tenderness and smoky, vibrant flavors without needing a grill. This method not only preserves the dish’s authentic taste but also fits seamlessly into our busy lifestyles.
Enjoying Chicken Inasal at home means more than just a meal—it’s a celebration of tradition, flavor, and togetherness. With this recipe, we can savor every bite and share the warmth of Filipino cuisine anytime we want.
Frequently Asked Questions
What is Chicken Inasal?
Chicken Inasal is a popular Filipino grilled chicken dish marinated in a mixture of vinegar, garlic, ginger, and annatto oil. It’s known for its rich flavors, vibrant color, and enticing aroma.
How do you make Chicken Inasal in the oven?
Marinate the chicken in traditional ingredients, then roast it in a preheated oven at 375°F (190°C) for 35-40 minutes. Baste with annatto oil sauce every 10-15 minutes for a juicy, flavorful finish.
What ingredients are essential for the Chicken Inasal marinade?
Key ingredients include cane vinegar, garlic, ginger, calamansi juice, annatto oil, brown sugar, salt, and black pepper. These create the distinct taste and color of the dish.
Can I use a convection oven for Chicken Inasal?
Yes, a convection oven is ideal as it circulates hot air evenly, producing a crispy exterior that mimics traditional grilling. Set it to 350°F (175°C) for best results.
What side dishes go well with Chicken Inasal?
Traditionally, Chicken Inasal is served with steamed white rice, atchara (pickled papaya), extra calamansi wedges, and optional soy sauce with chili for added heat.
How long should Chicken Inasal be marinated?
Marinate the chicken for at least 4 hours, but preferably overnight, to allow deep flavor absorption and tender meat.
What tools do I need to cook Chicken Inasal in the oven?
Essential tools include a reliable oven with temperature control, an oven-safe roasting pan, a wire rack, basting brush, meat thermometer, mixing bowls, tongs, and aluminum foil.
How do I check if the Chicken Inasal is fully cooked?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). This guarantees the chicken is safe to eat and perfectly cooked.
Can I prepare Chicken Inasal ahead of time?
Yes, marinating the chicken ahead enhances flavor and makes meal prep easier. Store it refrigerated and cook within 24 hours for best quality.
How should I store leftover Chicken Inasal?
Cool leftovers promptly, store them in an airtight container in the refrigerator, and consume within 3-4 days to maintain flavor and safety.