Chicken Inasal with Garlic Java Rice & Atchara

There are two kinds of grilled chicken in the Philippines. There's the one you eat in a hurry — and then there's Inasal. Real Chicken Inasal from Bacolod doesn't hide behind sweet barbecue sauce. It starts pale — chicken leg quarters bathed overnight in calamansi, sinamak vinegar, lemongrass you bruised with the back of a knife, garlic and ginger. The color comes later, from achuete oil you brush on like you're painting it. Orange, smoky, glistening. In Manokan Country, they grill it low over charcoal until the skin snaps and the fat drips and flares. The secret isn't the marinade — everyone has that. It's the basting. Chicken oil mixed with achuete and margarine, brushed every few minutes so it never dries out. We serve it the way it should be served: with java rice that soaks up all that orange oil, a cold bowl of atchara that cuts the richness, and sinamak with siling labuyo. Squeeze calamansi until your hands smell like it for hours.

Chicken Inasal with Garlic Java Rice & Atchara
PREP TIME 15 minutes
COOK TIME 2 minutes
TOTAL TIME 17 minutes
DIFFICULTY Easy
CUISINE Filipino
DIETARY INFO
Gluten-Free +1 more

There are two kinds of grilled chicken in the Philippines. There's the one you eat in a hurry — and then there's Inasal.

Real Chicken Inasal from Bacolod doesn't hide behind sweet barbecue sauce. It starts pale — chicken leg quarters bathed overnight in calamansi, sinamak vinegar, lemongrass you bruised with the back of a knife, garlic and ginger. The color comes later, from achuete oil you brush on like you're painting it. Orange, smoky, glistening.

In Manokan Country, they grill it low over charcoal until the skin snaps and the fat drips and flares. The secret isn't the marinade — everyone has that. It's the basting. Chicken oil mixed with achuete and margarine, brushed every few minutes so it never dries out.

We serve it the way it should be served: with java rice that soaks up all that orange oil, a cold bowl of atchara that cuts the richness, and sinamak with siling labuyo. Squeeze calamansi until your hands smell like it for hours.

Ingredients

Servings: 4
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Chicken Inasal
  • 1 kg
  • 1/4 cup
  • 1/4 cup
  • 3 stalks
  • 6 cloves
  • 2 tbsp
  • 2 tbsp
  • 1 tbsp
  • 1 tsp
Main Ingredients
  • 1/4 cup
  • 2 tbsp
  • 1 tbsp
Main Ingredients
  • 3 cups
    Substitutes for Jasmine Rice:
    Basmati Rice Ratio: 1:1
  • 1 tbsp
  • 6 cloves
  • 1 tsp
Main Ingredients
Cook Mode: Chicken Inasal with Garlic Java Rice & Atchara
Cooking Progress Step 1 of 5
Step 1

1. Marinate Chicken

Combine calamansi, sinamak, lemongrass, garlic, ginger, sugar, salt and pepper. Add chicken and massage. Marinate 4 hours to overnight in fridge
CHEF'S TIP / PRO NOTE

Marinate overnight for best flavor, minimum 4 hours

Step 2

2. Make Achuete Oil

Heat oil on low, add atsuete seeds, cook 2 mins until orange-red. Strain seeds, stir in margarine
Step Timer
02:00
Step 3

3. Grill & Baste

Grill over medium charcoal 25-30 minutes, turning and basting with achuete oil every 3 minutes until charred and internal temp 74C
CHEF'S TIP / PRO NOTE

Keep grill on medium heat, not high, to avoid burning sugar and garlic

Step Timer
30:00
Step 4

4. For Java Rice

Toast garlic in achuete oil, add turmeric, then day-old rice. Toss until golden
CHEF'S TIP / PRO NOTE

Use day-old rice for java rice so it doesn't get soggy

Step 5

5. Serve & Garnish

Serve on banana leaf with java rice, atchara, sinamak and calamansi

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Directions

1

Step 1: Marinate Chicken

Combine calamansi, sinamak, lemongrass, garlic, ginger, sugar, salt and pepper. Add chicken and massage. Marinate 4 hours to overnight in fridge

CHEF'S TIP / PRO NOTE
PRO TIP

Marinate overnight for best flavor, minimum 4 hours

2

Step 2: Make Achuete Oil

Heat oil on low, add atsuete seeds, cook 2 mins until orange-red. Strain seeds, stir in margarine

02:00
3

Step 3: Grill & Baste

Grill over medium charcoal 25-30 minutes, turning and basting with achuete oil every 3 minutes until charred and internal temp 74C

30:00
CHEF'S TIP / PRO NOTE
PRO TIP

Keep grill on medium heat, not high, to avoid burning sugar and garlic

4

Step 4: For Java Rice

Toast garlic in achuete oil, add turmeric, then day-old rice. Toss until golden

CHEF'S TIP / PRO NOTE
PRO TIP

Use day-old rice for java rice so it doesn't get soggy

5

Step 5: Serve & Garnish

Serve on banana leaf with java rice, atchara, sinamak and calamansi

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Chef Carlo
Chef Carlo

I’m a passionate home cook who loves turning fresh ingredients into delicious, memorable meals. I curate recipes and share them on Recipinboard, bringing together inspiring dishes, flavors, and ideas for fellow food lovers. I believe great food brings people together, and I’m always exploring new recipes, techniques, and flavors to make every meal special.

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