Amazing Chicken Inasal: 1 Secret Ingredient

Okay, let me tell you about this Chicken Inasal with Citrus Lemongrass Marinade. It’s become my absolute go-to for grilling! Honestly, I first stumbled upon making something *like* this years ago while trying to impress some friends with Filipino flavors. I kept tweaking and tweaking the marinade until I landed on this magic combo – the bright citrus from calamansi and the amazing aroma of lemongrass just sing together. It makes the chicken unbelievably tender and packed with this incredible, zesty, slightly smoky flavor that puts regular grilled chicken to shame. Trust me, this recipe is a winner!

Why You’ll Love This Chicken Inasal with Citrus Lemongrass Marinade

This chicken inasal is a total game-changer! You’ll love it because:

• It’s surprisingly easy to whip up, even for a weeknight meal!
• The citrus and lemongrass marinade makes the chicken unbelievably juicy and flavorful.
• Grilling gives it that perfect smoky char that’s just irresistible.
• It’s a fantastic way to bring a taste of the Philippines right to your backyard.
• Perfect for BBQs, family dinners, or just when you’re craving something delicious.
• The leftovers are just as amazing the next day!

Ingredients for Your Citrus Lemongrass Marinade Chicken

Gathering your ingredients is half the fun! Here’s what you’ll need to get that amazing citrus lemongrass flavor going:

• For the Brine:
• 4 cups water
• 5 cups ice cubes
• 1/4 cup kosher salt
• 1 tablespoon sugar
• 5 dried bay leaves
• For the Chicken Marinade:
• 1 whole chicken, cut into quarters
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 1 tablespoon lemongrass paste (you can find this in most Asian markets!)
• 3 tablespoons calamansi juice (or lime juice in a pinch!)
• 3 tablespoons vinegar
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 1 cup lemon-lime soda (this is my secret for super tender chicken!)
• For the Basting Sauce:
• 1/2 cup chicken oil (you can render this yourself or buy it)
• 3 tablespoons melted butter

Mastering the Chicken Inasal with Citrus Lemongrass Marinade: Step-by-Step

Alright, let’s get this chicken going! It’s a bit of a process, but trust me, every step counts. First things first, make that brine. Grab a saucepan, toss in the 4 cups of water, salt, sugar, and those lovely bay leaves. Just give it a quick boil, stirring until everything dissolves like magic. Then, pour that hot liquid into a big bowl and dump in the ice cubes. Stir until it’s all nice and cold – we want to shock the chicken a little, but not cook it!

Now, nestle those chicken quarters into the cold brine. Pop it in the fridge for about an hour and a half. This is going to make sure your chicken is super juicy from the inside out. Once it’s done brining, drain the chicken and pat it *really* dry with paper towels. This is super important for getting that gorgeous crispy skin later!

While the chicken is chilling after its brine bath, it’s marinade time! In another bowl, whisk together the garlic paste, ginger paste, lemongrass paste (oh, the smell!), calamansi juice, vinegar, black pepper, that little bit of salt, and my secret weapon – the lemon-lime soda. Seriously, this soda makes the chicken unbelievably tender. Add your dried chicken pieces and make sure they’re all coated in that zesty goodness. Cover it up and let it hang out in the fridge for at least 3 hours, or even better, overnight. The longer it marinades, the more flavor it soaks up!

Time for the grill! Get your charcoal grill or outdoor grill nice and hot – think medium heat, around 375°F (you can check out some general grilling tips here). Make sure those grates are clean and lightly oiled so the chicken doesn’t stick. Lay the chicken skin-side down first. Grill it for about 8 to 10 minutes until you get a nice sear. Then, flip it over and let it cook for another 15 to 20 minutes. You’re looking for the thickest part to reach 165°F when you check with a thermometer.

For the last 10 minutes of grilling, start basting! Mix that chicken oil and melted butter together. Brush it generously over the chicken a few times. This is what gives it that amazing glossy finish and extra smoky flavor. My trick for the perfect char is to avoid flipping too much in the early stages; let that skin get a good crisp before you even think about turning it!

Once it’s cooked, pull that beautiful chicken off the grill and let it rest for about 5 minutes. It needs a little breather before you dive in. And there you have it – smoky, zesty, tender Chicken Inasal that’s just divine! You can find more inspiration on Pinterest, too: pinterest.com/recettefx/.

What to Serve with Your Grilled Chicken Inasal

This amazing Chicken Inasal is fantastic on its own, but it really shines with a few classic pairings. Here are some of my favorites:

Steamed Jasmine Rice: You absolutely have to have fluffy white rice to soak up all those delicious juices and marinade. It’s the perfect canvas!

Atsara (Pickled Papaya): The sweet and tangy crunch of pickled papaya is SO good with grilled meat. It cuts through the richness and adds a lovely brightness.

Spiced Vinegar Dipping Sauce: A simple mix of vinegar, garlic, onions, and chilies gives you a zesty kick that complements the smoky chicken perfectly.

Fresh Sliced Tomatoes and Cucumbers: Sometimes, simple is best! These add a fresh, crisp element that balances the whole meal.

Storing and Reheating Your Citrus Lemongrass Chicken

Got leftovers of this amazing Chicken Inasal? Lucky you! To keep it tasting great, store your cooled chicken in an airtight container in the fridge for up to 3 days. I usually just pop the pieces straight into a container, but make sure it’s sealed tight so it doesn’t dry out.

When you’re ready for round two, skip the microwave if you can! It tends to make the chicken a bit mushy. Instead, I love popping it back on a baking sheet in a 375°F oven for about 10-12 minutes. It gets it all warmed through and helps keep that lovely texture. If you’re in a rush, the microwave works, just give it short bursts and stir or flip halfway. For meal prep, this chicken is fantastic! Just portion it out with some rice and pickled papaya for easy lunches throughout the week.

Frequently Asked Questions about Chicken Inasal

Got some burning questions about whipping up this fantastic Chicken Inasal with Citrus Lemongrass Marinade? I’ve got you covered!

Can I make this Chicken Inasal without a grill?

Absolutely! While grilling gives it that signature smoky flavor, you can totally make this in the oven or even pan-sear it. For the oven, bake the marinated chicken at 400°F (200°C) for about 30-40 minutes, or until it reaches an internal temperature of 165°F (74°C), basting it a couple of times towards the end. For pan-searing, get a skillet nice and hot, add a little oil, and cook the chicken pieces for about 6-8 minutes per side until done. It won’t have the char, but it’ll still be delicious!

What’s the best way to get that authentic Chicken Inasal flavor without traditional annatto oil?

My recipe uses a vibrant Citrus Lemongrass Marinade that really captures that authentic Filipino-inspired taste! The combination of calamansi (or lime), vinegar, garlic, ginger, and lemongrass creates a bright, aromatic, and tangy profile that is super traditional. The lemon-lime soda in the marinade also helps tenderize the chicken beautifully. For that smoky hint, grilling over charcoal is definitely the way to go, but even a gas grill works wonders!

How long can I marinate the Chicken Inasal?

You can marinate the chicken for at least 3 hours, and honestly, overnight is even better for the deepest flavor infusion! The citrus and vinegar in the marinade are strong, so I wouldn’t go much beyond 24 hours, as it could start to break down the chicken’s texture too much. Just remember to keep it in the fridge the whole time!

Before You Go

I really hope you give this Chicken Inasal with Citrus Lemongrass Marinade a try! It’s a taste of sunshine on a plate. Let me know in the comments if you make it, and how you liked it – I absolutely love hearing from you!

Print