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Oven-Baked Filipino Lemon Chicken Inasal marinated with lemongrass and garlic.
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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.
Prep Time4 hours
Cook Time55 minutes
Total Time4 hours 55 minutes
Course: Dinner, Main Course
Cuisine: Filipino
Keyword: comfort food, Easy Dinner, Filipino BBQ, Lemon Chicken, Oven-Baked Chicken Inasal
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.