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Chicken Inasal Skewers

Chicken Inasal Skewers are smoky, juicy, and bold, perfect for backyard parties or casual gatherings, featuring a bright and garlicky marinade.
Prep Time4 hours
Cook Time12 minutes
Total Time4 hours 12 minutes
Course: Barbecue, Main Course
Cuisine: Filipino
Keyword: BBQ Chicken, Chicken Inasal, Grilled Chicken, Marinated Chicken, Skewers
Servings: 4 servings
Calories: 250kcal

Ingredients

For the Marinade

  • 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

For the Inasal Basting Sauce

  • 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

Instructions

Marinate Chicken

  • Pat the chicken dry to enhance flavor and browning.
  • Whisk vinegar, calamansi or lime juice, lemongrass, garlic, ginger, brown sugar, salt, pepper, and oil in a bowl.
  • Toss the chicken in the marinade, ensuring each piece is well-coated.
  • Refrigerate for a minimum of 1 hour, ideally 4 to 6 hours; overnight is fine but avoid more than 18 hours.
  • Thread the chicken onto the soaked skewers just before grilling, leaving some space between pieces.

Grill with Basting Sauce

  • Preheat the grill to medium-high heat. If using charcoal, create two heat zones.
  • Oil the grates lightly and place the skewers on the grill to sear for 2 to 3 minutes.
  • Flip the skewers and begin basting with the annatto oil mixture.
  • Continue flipping and basting every 2 to 3 minutes, cooking for a total of 8 to 12 minutes until cooked through (internal temp of 165°F).
  • Let the skewers rest for a few minutes before serving to allow juices to settle.

Notes

Serve with hot rice and a dipping sauce made from cane vinegar, sliced chilies, calamansi or lime, and soy sauce. Leftovers can be shredded for fried rice or noodle soup. If grilling isn't an option, baking instructions are provided.