Chicken Inasal

Filipino Chicken Inasal

Chicken Inasal from the Filipino City of Bacolod has an earthy-peppery taste with a hint of nutmeg and a slight citrus flavor. The key ingredient is annatto or achiote powder. This spice from the "lipstick tree" colors the chicken orange-red and is very popular in Latin and Filipino cooking.
Hands-on Time 30 minutes
Course Main Course
Cuisine Filipino
Servings 3


  • 1.25 lb chicken tenders, thighs, or breast cut into 1-inch pieces
  • 2-3 lime or lemon for juice
  • soy sauce or tamari
  • oil
  • salt & pepper

For the Marinade

  • 2 cloves garlic peeled, crushed
  • 2 tbsp sugar brown or white
  • 3 tbsp vinegar white
  • 2 tbsp vegetable oil

For the Salad

  • 2 mango ripe but firm, diced
  • 3 medium tomatoes diced

Suggested Sides

  • Jasmine rice ,
  • chili vinegar dipping sauce see notes
  • pickled vegetables see notes

Inasal Culinary Spice Kit

  • Annatto, lemongrass, ginger, lime peel 



  • Season chicken with salt & pepper to taste.
  • In a BOWL, mix Inasal spices with the ingredients for the marinade and 2 tbsp lime juice.
  • Add chicken. Mix well. Cover.
  • Let marinate in the fridge for 3-24 hours.


  • In a PAN, heat 2 tbsp oil over medium-high heat.
  • Fry the chicken pieces on both sides until they are cooked.
  • Take chicken out. Cover. Let rest 5 minutes.


  • In a BOWL, mix 1 tbsp lime juice, 1 tbsp soy sauce, and 1 tbsp oil.
  • Add mango and tomatoes. Mix well.
  • Season with salt & pepper and sugar (opt.) to taste.


  • Serve the chicken with your preferred sides.
  • Enjoy!


  • Substitute chicken with sirloin beef or pork tenderloin or cutlets.
  • Optional:  Add a chili vinegar dipping sauce or pickled vegetables (go to recipes).