WATCH: How To Cook Filipino Chicken Inasal

The annatto oil and the butter is what makes this delicious grilled chicken dish unique.


Chicken inasal is distinctive from other grilled chicken dishes due to its color and taste. The marinade not only flavors the chicken, it also tenderizes it, ensuring that you are served with moist grilled chicken every time. Brush with the annatto-butter basting liquid for its signature look!  


Filipino Chicken Inasal 


Prep time 5 minutes
Cooking time
20 minutes



2/3 cup local white vinegar

1/2 cup clear soda (7-up or sprite)

1 1/2 tablespoons ginger, chopped

2 tablespoons calamansi juice

2 tablespoons brown sugar

1 tablespoon onion powder

1/2 tablespoon rock salt

1 teaspoon pepper

1 whole chicken, cut in quarters 

3 tablespoon corn oil

1/3 cup annatto seeds

1 teaspoon salt

1 tablespoon butter

2 tablespoons local white vinegar


In a bowl, combine vinegar, soda, ginger, calamansi juice, brown sugar, onion powder, salt, and pepper.  


Add the chicken pieces and rub with the marinade. Let stand at room temperature for an hour before refrigerating. Put in a covered container and chill overnight.



For the annatto oil: Heat oil then add atsuete seeds. Stir until the seeds release their color and aroma. Strain oil to remove the seeds. Return the oil to the pan and add salt, butter, and vinegar. Simmer for 2 minutes.  



 Grill marinated chicken while basting with annatto oil.


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Chicken quarters are excellent for grills and roasts. In this dish, we marinated leg quarters to achieve a flavor similar to chicken inasal. Try this simplified version!

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