filipino lemon chicken inasal oven Oven-Baked Lemon Chicken Inasal is my answer to those days when I want that smoky, tangy, buttery Filipino BBQ vibe but I do not want to stand outside babysitting a grill. You know the feeling: you are craving something bold and juicy, but your kitchen time and patience are both running low. This version is baked, simple, and still gives you that signature inasal flavor with a bright lemon kick. It is the kind of chicken that makes your rice disappear fast. And yes, your house will smell amazing while it cooks.
WHAT ARE THE INGREDIENTS FOR CHICKEN INASAL?
Chicken inasal is all about a punchy marinade and a buttery baste. Traditional versions often use calamansi, but I lean into lemon here because it is easy to find and it tastes super fresh. The goal is a balance of sour, salty, slightly sweet, and garlicky, with that warm color from annatto.
Here is what I use at home. Nothing fancy, just the right mix.
- Chicken: thighs, drumsticks, or a whole cut up chicken (skin on is best for juiciness)
- Lemon juice: fresh if possible, bottled works in a pinch
- Soy sauce: for salt and deep savory flavor
- Vinegar: a little helps tenderize and adds that Filipino tang
- Garlic: lots of it, minced
- Ginger: grated or finely chopped
- Brown sugar or honey: just enough to round everything out
- Annatto powder or annatto oil: for that classic golden orange color
- Lemongrass (optional but nice): bruised or finely chopped
- Black pepper and a little salt if needed
- Butter (or margarine): for basting
If you like Filipino BBQ flavors in general, you might also enjoy my oven-friendly version of BBQ chicken here: Filipino Chicken BBQ Oven Recipe (No Grill Needed). Same cozy vibe, different flavor direction.
Quick shopping tip: if you cannot find annatto powder, you can skip it and the taste will still be good. You just will not get that bright inasal look. If you can find atsuete oil, even better, it blends smoothly into the baste.
HOW DO YOU COOK CHICKEN INASAL?
I bake this because it is practical, but I still chase that slightly charred finish. The trick is high heat near the end and basting more than once. Do not worry, it is not complicated. Here is my usual flow.
My simple oven method (marinate, bake, baste, broil)
1) Marinate the chicken. In a big bowl, mix lemon juice, soy sauce, a splash of vinegar, garlic, ginger, brown sugar, black pepper, and annatto. Add the chicken and coat it well. Cover and chill for at least 4 hours, but overnight is where the magic happens.
2) Preheat and prep. Heat your oven to 400 F. Line a baking tray with foil for easy cleanup. Put a rack on top if you have one. A rack helps the skin cook better. If you do not have a rack, it is fine, just flip the chicken halfway.
3) Bake. Arrange chicken skin side up. Bake for about 35 to 45 minutes depending on the cut and size. Bigger pieces need longer. You want the juices to run clear and the chicken to feel firm, not squishy.
4) Make the baste. Melt butter and stir in a little annatto (or annatto oil) plus a spoonful of the marinade that you boiled separately for safety. This baste is the whole personality of inasal, so do not skip it.
5) Baste and finish hot. Brush the chicken generously, then return it to the oven for 8 to 10 minutes. After that, switch to broil for 2 to 4 minutes to get those darker edges. Watch closely because sugar can burn fast.
6) Rest, then serve. Let it rest 5 to 10 minutes before serving. It stays juicier that way.
Serving ideas from my kitchen: I love this with garlic rice, sliced cucumbers, and a small dipping sauce made with soy sauce, lemon, and chopped chili. If you want another lemony Filipino chicken idea for your weekly rotation, check this out: Filipino Lemon Pepper Chicken with Garlic Rice.
“I baked this for a family movie night and everyone thought it came off a grill. The lemon makes it taste clean and bright, and the buttery baste is seriously addictive.”
BEST CHICKEN INASAL VARIATIONS
The classic is already great, but I like having options depending on who is eating and what is in my fridge. These are variations I actually make, not just fancy ideas.
Easy flavor swaps you can try
1) Calamansi style. If you have calamansi, swap lemon juice for calamansi juice. It is more floral and very Filipino. If you want a fun party option with citrus, you can also peek at these wings: Calamansi Chicken Wings.
2) Spicy inasal. Add chopped chili, chili flakes, or a little hot sauce to the marinade. I do this when I know I am serving it with lots of rice and I want some heat to cut through the richness.
3) Extra garlicky. Double the garlic, then add garlic to the butter baste too. This one is for garlic lovers only, which honestly includes me.
4) Coconut inasal vibe. Add a couple spoonfuls of coconut milk to the marinade. It softens the sharpness and makes everything taste a bit more mellow and creamy.
5) Boneless quick version. Use boneless thighs if you are short on time. They cook faster and stay juicy. Just reduce bake time and keep an eye on them during broiling.
Whatever version you pick, the heart of the dish stays the same: a bold marinade and that buttery baste at the end.
TIPS FOR MAKING PERFECT CHICKEN INASAL
This is where I save you from the little annoyances I learned the hard way. Oven-Baked Lemon Chicken Inasal is forgiving, but these tips take it from good to wow, I need another piece.
Marinate long enough. Four hours works, overnight is better. The flavor goes deeper and the chicken tastes seasoned inside, not just on the surface.
Use skin on pieces if you can. The skin helps protect the meat from drying out in the oven. Plus, it crisps up nicely when you broil at the end.
Do not skip the baste. The butter baste is not just for shine. It adds richness, helps browning, and gives that classic inasal feel.
Boil any leftover marinade before using it. If you plan to brush with marinade, boil it for a few minutes first. Food safety matters, and it is an easy step.
Broil with your full attention. This is not the moment to scroll your phone. Sugar plus high heat can go from perfect to burnt in a minute.
Pair it with the right sides. This chicken loves rice. It also loves simple sides like cucumber salad or pickled veggies. When I want an extra cozy meal, I even serve it with a small bowl of lugaw style soup on the side, like arroz caldo.
And yes, I will say it again because it is the point of this whole post: Oven-Baked Lemon Chicken Inasal is totally doable on a weeknight if you marinate ahead. The oven does the work, you just show up for the basting.
COMMON MISTAKES TO AVOID WHEN COOKING CHICKEN INASAL
I have made every mistake on this list at least once, so you do not have to. When people tell me their baked inasal tasted flat or dry, it is usually one of these.
Mistake 1: Not balancing sour and salty. If it is too sour, it tastes sharp. If it is too salty, it tastes heavy. Start with less soy sauce, then adjust. Lemon sizes vary a lot too.
Mistake 2: Skipping sugar completely. You do not need much, but a little sweetness helps browning and keeps the flavor rounded. Without it, the marinade can taste kind of harsh.
Mistake 3: Baking too low and too long. Low heat for a long time can dry out chicken, especially breast pieces. I stick with a hotter oven and finish with a quick broil.
Mistake 4: Forgetting to rest the chicken. Cut too early and the juices run out. Five minutes of resting makes a big difference.
Mistake 5: Over-broiling. You want a little char, not a burnt sugar crust. Keep the tray close to the top heat but watch it like a hawk.
If you keep these in mind, your Oven-Baked Lemon Chicken Inasal will come out juicy, shiny, and full of that Filipino BBQ personality.
Common Questions
Can I use chicken breast for Oven-Baked Lemon Chicken Inasal?
You can, but it dries out faster. If you use breast, shorten the bake time and baste well. Better yet, use thighs for a juicier result.
How long should I marinate?
At least 4 hours. Overnight is best if you want that deep, restaurant style flavor.
Do I have to use annatto?
No. Annatto is mostly for color and a mild earthy note. The lemon, garlic, and soy sauce still carry the flavor even without it.
What temperature should the chicken be when it is done?
If you have a thermometer, aim for 165 F in the thickest part. If not, pierce near the bone and check that juices run clear.
How do I store and reheat leftovers?
Store in a sealed container in the fridge for up to 3 days. Reheat in the oven at 350 F until warmed through. A quick brush of butter helps bring it back to life.
A cozy final note before you cook
If you have been craving Filipino BBQ flavors but needed something simple, Oven-Baked Lemon Chicken Inasal is honestly one of the most rewarding recipes to try. You get that tangy, garlicky marinade, the buttery baste, and those tasty browned edges without stepping outside. Marinate ahead, bake hot, broil carefully, and you will be set. If you make it, serve it with lots of rice and do not be surprised if people ask for seconds. Let me know how your Oven-Baked Lemon Chicken Inasal turns out in your kitchen.
Oven-Baked Lemon Chicken Inasal
A simple and flavorful version of traditional Filipino Chicken Inasal made in the oven, featuring a tangy lemon marinade and a buttery baste.
Servings: 4 servings
Calories: 350kcal
Ingredients
Marinade Ingredients
- 1 whole Chicken (thighs, drumsticks, or cut-up) Skin on preferred for juiciness.
- 1/2 cup Lemon juice Fresh is best, bottled works in a pinch.
- 1/4 cup Soy sauce For salt and deep savory flavor.
- 2 tablespoons Vinegar Helps tenderize and adds tang.
- 6 cloves Garlic, minced
- 1 tablespoon Ginger, grated or finely chopped
- 1 tablespoon Brown sugar or honey To round out flavors.
- 1 teaspoon Annatto powder or oil For color.
- 1 stalk Lemongrass, bruised or finely chopped Optional but adds flavor.
- 1/2 teaspoon Black pepper Add salt if needed.
Baste Ingredients
- 4 tablespoons Butter (or margarine) For basting.
Instructions
Marination
- In a big bowl, mix lemon juice, soy sauce, vinegar, garlic, ginger, brown sugar, black pepper, and annatto.
- Add the chicken and coat it well. Cover and chill for at least 4 hours, preferably overnight.
Baking
- Preheat the oven to 400°F (200°C). Line a baking tray with foil for easy cleanup.
- If available, put a rack on top of the tray. Arrange the chicken skin side up and bake for 35 to 45 minutes, until juices run clear and chicken feels firm.
- Melt butter and stir in a little annatto and a tablespoon of reserved marinade (boiled for safety).
- Brush the chicken generously with the baste and return to the oven for an additional 8 to 10 minutes.
- Switch to broil for 2 to 4 minutes, watching closely to prevent burning.
Serving
- Let the chicken rest for 5 to 10 minutes before serving.
- Serve with garlic rice, sliced cucumbers, and a small dipping sauce made with soy sauce, lemon, and chopped chili.
Notes
Marinate chicken long enough for deeper flavor; using skin-on pieces helps prevent drying. Do not skip the basting step for added richness. Always boil any leftover marinade before use to ensure food safety. Keep an eye on the broiling process to avoid burning.
I bake this because it is practical, but I still chase that slightly charred finish. The trick is high heat near the end and basting more than once. Do not worry, it is not complicated. Here is my usual flow.
My simple oven method (marinate, bake, baste, broil)
1) Marinate the chicken. In a big bowl, mix lemon juice, soy sauce, a splash of vinegar, garlic, ginger, brown sugar, black pepper, and annatto. Add the chicken and coat it well. Cover and chill for at least 4 hours, but overnight is where the magic happens.
2) Preheat and prep. Heat your oven to 400 F. Line a baking tray with foil for easy cleanup. Put a rack on top if you have one. A rack helps the skin cook better. If you do not have a rack, it is fine, just flip the chicken halfway.
3) Bake. Arrange chicken skin side up. Bake for about 35 to 45 minutes depending on the cut and size. Bigger pieces need longer. You want the juices to run clear and the chicken to feel firm, not squishy.
4) Make the baste. Melt butter and stir in a little annatto (or annatto oil) plus a spoonful of the marinade that you boiled separately for safety. This baste is the whole personality of inasal, so do not skip it.
5) Baste and finish hot. Brush the chicken generously, then return it to the oven for 8 to 10 minutes. After that, switch to broil for 2 to 4 minutes to get those darker edges. Watch closely because sugar can burn fast.
6) Rest, then serve. Let it rest 5 to 10 minutes before serving. It stays juicier that way.
Serving ideas from my kitchen: I love this with garlic rice, sliced cucumbers, and a small dipping sauce made with soy sauce, lemon, and chopped chili. If you want another lemony Filipino chicken idea for your weekly rotation, check this out: Filipino Lemon Pepper Chicken with Garlic Rice.
“I baked this for a family movie night and everyone thought it came off a grill. The lemon makes it taste clean and bright, and the buttery baste is seriously addictive.”
BEST CHICKEN INASAL VARIATIONS
The classic is already great, but I like having options depending on who is eating and what is in my fridge. These are variations I actually make, not just fancy ideas.
Easy flavor swaps you can try
1) Calamansi style. If you have calamansi, swap lemon juice for calamansi juice. It is more floral and very Filipino. If you want a fun party option with citrus, you can also peek at these wings: Calamansi Chicken Wings.
2) Spicy inasal. Add chopped chili, chili flakes, or a little hot sauce to the marinade. I do this when I know I am serving it with lots of rice and I want some heat to cut through the richness.
3) Extra garlicky. Double the garlic, then add garlic to the butter baste too. This one is for garlic lovers only, which honestly includes me.
4) Coconut inasal vibe. Add a couple spoonfuls of coconut milk to the marinade. It softens the sharpness and makes everything taste a bit more mellow and creamy.
5) Boneless quick version. Use boneless thighs if you are short on time. They cook faster and stay juicy. Just reduce bake time and keep an eye on them during broiling.
Whatever version you pick, the heart of the dish stays the same: a bold marinade and that buttery baste at the end.
TIPS FOR MAKING PERFECT CHICKEN INASAL
This is where I save you from the little annoyances I learned the hard way. Oven-Baked Lemon Chicken Inasal is forgiving, but these tips take it from good to wow, I need another piece.
Marinate long enough. Four hours works, overnight is better. The flavor goes deeper and the chicken tastes seasoned inside, not just on the surface.
Use skin on pieces if you can. The skin helps protect the meat from drying out in the oven. Plus, it crisps up nicely when you broil at the end.
Do not skip the baste. The butter baste is not just for shine. It adds richness, helps browning, and gives that classic inasal feel.
Boil any leftover marinade before using it. If you plan to brush with marinade, boil it for a few minutes first. Food safety matters, and it is an easy step.
Broil with your full attention. This is not the moment to scroll your phone. Sugar plus high heat can go from perfect to burnt in a minute.
Pair it with the right sides. This chicken loves rice. It also loves simple sides like cucumber salad or pickled veggies. When I want an extra cozy meal, I even serve it with a small bowl of lugaw style soup on the side, like arroz caldo.
And yes, I will say it again because it is the point of this whole post: Oven-Baked Lemon Chicken Inasal is totally doable on a weeknight if you marinate ahead. The oven does the work, you just show up for the basting.
COMMON MISTAKES TO AVOID WHEN COOKING CHICKEN INASAL
I have made every mistake on this list at least once, so you do not have to. When people tell me their baked inasal tasted flat or dry, it is usually one of these.
Mistake 1: Not balancing sour and salty. If it is too sour, it tastes sharp. If it is too salty, it tastes heavy. Start with less soy sauce, then adjust. Lemon sizes vary a lot too.
Mistake 2: Skipping sugar completely. You do not need much, but a little sweetness helps browning and keeps the flavor rounded. Without it, the marinade can taste kind of harsh.
Mistake 3: Baking too low and too long. Low heat for a long time can dry out chicken, especially breast pieces. I stick with a hotter oven and finish with a quick broil.
Mistake 4: Forgetting to rest the chicken. Cut too early and the juices run out. Five minutes of resting makes a big difference.
Mistake 5: Over-broiling. You want a little char, not a burnt sugar crust. Keep the tray close to the top heat but watch it like a hawk.
If you keep these in mind, your Oven-Baked Lemon Chicken Inasal will come out juicy, shiny, and full of that Filipino BBQ personality.
Common Questions
Can I use chicken breast for Oven-Baked Lemon Chicken Inasal?
You can, but it dries out faster. If you use breast, shorten the bake time and baste well. Better yet, use thighs for a juicier result.
How long should I marinate?
At least 4 hours. Overnight is best if you want that deep, restaurant style flavor.
Do I have to use annatto?
No. Annatto is mostly for color and a mild earthy note. The lemon, garlic, and soy sauce still carry the flavor even without it.
What temperature should the chicken be when it is done?
If you have a thermometer, aim for 165 F in the thickest part. If not, pierce near the bone and check that juices run clear.
How do I store and reheat leftovers?
Store in a sealed container in the fridge for up to 3 days. Reheat in the oven at 350 F until warmed through. A quick brush of butter helps bring it back to life.
A cozy final note before you cook
If you have been craving Filipino BBQ flavors but needed something simple, Oven-Baked Lemon Chicken Inasal is honestly one of the most rewarding recipes to try. You get that tangy, garlicky marinade, the buttery baste, and those tasty browned edges without stepping outside. Marinate ahead, bake hot, broil carefully, and you will be set. If you make it, serve it with lots of rice and do not be surprised if people ask for seconds. Let me know how your Oven-Baked Lemon Chicken Inasal turns out in your kitchen.
Oven-Baked Lemon Chicken Inasal
Ingredients
Marinade Ingredients
- 1 whole Chicken (thighs, drumsticks, or cut-up) Skin on preferred for juiciness.
- 1/2 cup Lemon juice Fresh is best, bottled works in a pinch.
- 1/4 cup Soy sauce For salt and deep savory flavor.
- 2 tablespoons Vinegar Helps tenderize and adds tang.
- 6 cloves Garlic, minced
- 1 tablespoon Ginger, grated or finely chopped
- 1 tablespoon Brown sugar or honey To round out flavors.
- 1 teaspoon Annatto powder or oil For color.
- 1 stalk Lemongrass, bruised or finely chopped Optional but adds flavor.
- 1/2 teaspoon Black pepper Add salt if needed.
Baste Ingredients
- 4 tablespoons Butter (or margarine) For basting.
Instructions
Marination
- In a big bowl, mix lemon juice, soy sauce, vinegar, garlic, ginger, brown sugar, black pepper, and annatto.
- Add the chicken and coat it well. Cover and chill for at least 4 hours, preferably overnight.
Baking
- Preheat the oven to 400°F (200°C). Line a baking tray with foil for easy cleanup.
- If available, put a rack on top of the tray. Arrange the chicken skin side up and bake for 35 to 45 minutes, until juices run clear and chicken feels firm.
- Melt butter and stir in a little annatto and a tablespoon of reserved marinade (boiled for safety).
- Brush the chicken generously with the baste and return to the oven for an additional 8 to 10 minutes.
- Switch to broil for 2 to 4 minutes, watching closely to prevent burning.
Serving
- Let the chicken rest for 5 to 10 minutes before serving.
- Serve with garlic rice, sliced cucumbers, and a small dipping sauce made with soy sauce, lemon, and chopped chili.