Name: Chicken Inasal Skewers
Prep time: 240 min
Cook time: 12 min
Total time: 252 min
Ingredients: 1.5 to 2 pounds boneless chicken thighs, cut into 1.5 inch pieces (Thighs are recommended for juiciness.); 3 tablespoons cane vinegar or white vinegar (Can substitute with white vinegar.); 2 tablespoons calamansi or lime juice (Calamansi is preferred for authenticity.); 1 stalk lemongrass, finely chopped and lightly smashed (Use the white part only.); 4 cloves garlic, minced; 1 teaspoon grated ginger; 1 tablespoon brown sugar or honey; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons neutral oil (canola, vegetable); 8 to 10 pieces bamboo skewers, soaked in water for 30 minutes; 1/4 cup annatto oil or 1 teaspoon annatto powder stirred into 1/4 cup warm oil (Annatto adds color and flavor.); 1 tablespoon butter, optional (Adds richness.); 1 tablespoon cane vinegar; 1/2 teaspoon salt; a pinch sugar; 1 clove garlic, grated or very finely minced

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Chicken Inasal Skewers that taste like a backyard party

Chicken Inasal Skewers are my go-to when I want something smoky, juicy, and bold without fuss. Maybe you’re craving street food vibes at home, or you want to feed a crowd without spending all day in the kitchen. This is that recipe. The marinade is bright and garlicky, the basting sauce gives a glossy finish, and the grill brings it all together. If you’ve ever wanted reliable tips for tender meat and real inasal flavor, keep reading. I’ll walk you through it like a friend who loves to eat and hates wasting time.

Ingredients

What you need for the marinade and skewers

Here’s the full lineup to make Chicken Inasal Skewers that hit all the right notes. I stick to thighs for juiciness, but breasts work if you keep an eye on the grill.

1.5 to 2 pounds boneless chicken thighs, cut into 1.5 inch pieces
3 tablespoons cane vinegar or white vinegar
2 tablespoons calamansi or lime juice
1 stalk lemongrass, white part finely chopped and lightly smashed
4 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon brown sugar or honey
1 teaspoon salt and 1/2 teaspoon black pepper
2 tablespoons neutral oil (canola, vegetable)
8 to 10 bamboo skewers, soaked in water for 30 minutes

For the inasal basting sauce

1/4 cup annatto oil or 1 teaspoon annatto powder stirred into 1/4 cup warm oil
1 tablespoon butter, optional but lovely
1 tablespoon cane vinegar
1/2 teaspoon salt and a pinch of sugar
1 clove garlic, grated or very finely minced

To serve: hot rice, toyomansi or spicy vinegar dip, and atchara if you have it. If you want a fun alternate skewer for kids, try these grilled chicken tocino skewers next time.

Marinate chicken

For the best Chicken Inasal Skewers, the marinade does most of the heavy lifting. Keep it simple and bright, then let time do its magic.

Simple steps that make a big difference

First, pat the chicken dry. Wet meat dilutes flavor and messes with browning. Whisk vinegar, calamansi or lime juice, lemongrass, garlic, ginger, brown sugar, salt, pepper, and oil in a bowl. Toss the chicken in and massage the marinade in with your hands. You want every surface coated.

Now, chill. I go for a minimum of 1 hour for decent flavor, but 4 to 6 hours is sweet spot territory. Overnight works, too, though I don’t push past 18 hours since vinegar can change the texture. If you’re in a rush, even 30 minutes helps, but promise yourself you’ll do longer next time.

Thread the chicken onto soaked skewers right before cooking. Don’t pack the meat too tight. A little space lets heat get around each piece so you get that juicy interior and charry edges. Bonus move: set aside a tablespoon of the marinade before touching raw chicken, then stir it into your dipping vinegar later for an extra pop.

Kid at the table? Pair your skewers with a batch of chicken adobo nuggets for guaranteed smiles.

Grill with basting sauce

This is where the magic happens. The basting sauce gives color and a warm, savory aroma that makes the neighbors jealous. You can use a charcoal grill for that classic flavor, a gas grill for convenience, or a grill pan if you’re indoors.

Heat, timing, and how to baste

Preheat to medium high. If using charcoal, set up two zones so you can move skewers off direct heat if they flare. Lightly oil the grates. Place the skewers down and let them sear for 2 to 3 minutes. Flip, then start basting with the annatto oil mixture. Don’t baste before you flip the first time or you might burn the sugars early.

From here, keep flipping every 2 to 3 minutes and brushing lightly. It usually takes 8 to 12 minutes total depending on your grill and the size of your pieces. If you have a thermometer, aim for 165 F internal temp. Pull them a smidge early if your carryover heat is strong. Watch for flare ups and move to indirect heat if fat drips and flames jump.

Final brush of basting sauce right before you lift them off, then let the skewers rest a couple minutes on a plate. I know it’s hard, but this helps the juices settle so the first bite stays juicy, not messy.

We tried these inasal skewers last weekend and the flavor was spot on. The basting sauce made the color gorgeous, and my picky eater asked for seconds. Saving this for every barbecue.

If you want a creamy stew to serve alongside on cooler nights, try chicken adobo sa gata with your rice. The contrast is crazy good.

Serve hot

Time to plate up and enjoy. I like to keep the sides simple and let the skewers shine.

Rice is non-negotiable: garlic rice, plain steamed, or java rice if you want to get fancy.
Dipping sauce: mix cane vinegar, sliced chilies, a squeeze of calamansi or lime, a pinch of sugar, and a splash of soy if you like.
Fresh sides: cucumber slices, tomatoes, and atchara tame the richness.
Extra basting sauce: warm and drizzle a tiny bit before serving for shine.
Leftovers: shred and toss into fried rice or add to a noodle soup.

Got a rainy day and still want comfort? Make a bowl of chicken sopas on the side. It’s pure cozy energy with grilled meat.

Common Questions

Can I bake these if I don’t have a grill?

Yes. Arrange skewers on a rack over a sheet pan, bake at 425 F for 15 to 18 minutes, turning once. Broil 1 to 2 minutes at the end while brushing with basting sauce for color.

What’s the best cut of chicken for skewers?

Thighs stay juicy and forgiving. If using breasts, cut evenly and pull them off as soon as they hit 165 F to avoid drying out.

Is annatto required?

No, but it gives that signature color and a subtle earthy note. If you skip it, you’ll still get great flavor. Paprika can add color in a pinch.

How long should I marinate?

Give it at least 1 hour, ideally 4 to 6 hours. Overnight is fine, but avoid more than 18 hours because the vinegar can over-tenderize the meat.

Can I prep ahead for a party?

Yes. Marinate in the morning, skewer right before grilling, and keep the basting sauce ready. You can also par-cook the skewers to 150 F, then finish on high heat when guests arrive.

Bring the grill to your table

If you take anything from this post, it’s that Chicken Inasal Skewers reward a little prep with big flavor. Bright marinade, patient basting, and a good rest give you tender meat and a char that tastes like summer. When you want a reference for flavors and technique, I also like this helpful guide from Chicken Inasal BBQ Recipe – Panlasang Pinoy. For rainy days when you still want chicken comfort, you can cozy up with a classic bowl of arroz caldo too. Now grab those skewers, fire up the heat, and make your kitchen smell amazing.

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