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Meat, South and Southeast Asian

Chicken inasal with rice

Chicken inasal is grilled chicken marinated in lemongrass, garlic and vinegar, originally from the Philippines, served with rice. For 4 people, it takes 1 hour and stays easy to make, for about €2.90 per person. The key is a well seasoned marinade and the paprika oil that gives the chicken its golden color as it grills.

Grilled chicken that smells of lemongrass and vinegar, inasal, a classic grill from the Philippines, with rice and a tomato.

Chicken inasal with rice
Total time
1 h
Difficulty
Easy
Cost per person
€2.90
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Chicken inasal is a fragrant grilled dish from the Philippines, marinated for hours in lemongrass, garlic, ginger and vinegar before hitting the oven or the grill. The marinade tenderizes the meat and gives it that tangy, punchy flavor that plays nicely against plain white rice. The paprika infused oil, standing in here for traditional annatto oil, gives that golden sheen you brush onto the chicken as it finishes cooking.

This is a dish kids and adults both go for, perfect for a weeknight if you marinate the chicken the night before, or for a Sunday when you have time to let it sit for several hours. Mon Chou likes this recipe for how simple it is, a handful of pantry staples bring that Filipino grilled chicken flavor right into your kitchen, served with rice and wedges of tomato and lemon on the side.

The ingredients

4 people

Butcher

  • Chicken thighs 8

Fruits and vegetables

  • Lemongrass 3
  • Garlic 6 cloves
  • Fresh ginger 30 g
  • Lemon 1
  • Tomatoes 2

Pantry

  • Apple cider vinegaroften in the pantry 6 tbsp
  • Sweet paprikaoften in the pantry 2 tsp
  • Neutral oiloften in the pantry 5 tbsp
  • Sugaroften in the pantry 1 tsp
  • White riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Blend the lemongrass, garlic, ginger, vinegar, lemon juice, sugar, salt and pepper. Pour over the chicken. 30 min

    An overnight marinade makes the chicken even more fragrant.

  2. Warm the oil with the paprika for two minutes, let it cool, then strain it, that's your colored oil. 3 min

    Watch closely, paprika burns and turns bitter very fast.

  3. Grill the chicken in the oven at 210°C or on the barbecue, brushing it with the colored oil. 35 min

    Flip the pieces halfway through so they brown on both sides.

  4. Cook the rice in salted water while the chicken grills. 12 min

    Rinse it before cooking.

  5. Serve the chicken with the rice and wedges of tomato and lemon.

    One last brush of colored oil just before serving gives it a nice shine.

Our tips to get it right

  • Prick the skin of the chicken thighs lightly with a fork before marinating, it helps the flavors soak in deeper.
  • If you're using the oven, set the chicken on a rack over a pan so the fat drips away and the skin crisps up nicely.
  • Set aside a bit of marinade before adding the raw chicken, so you can baste the meat safely at the end of cooking.

The variations

  • Swap the chicken thighs for boneless thighs for a faster, more even cook.
  • For a vegetarian version, marinate firm tofu or eggplant slices in the same mixture before grilling.
  • For kids in a hurry, cut the chicken into smaller pieces before marinating, it cooks faster and is easier to eat.

What to serve it with

  • Atchara, a tangy pickled green papaya salad
  • A fresh cucumber salad
  • Iced tea or lemonade

Storage

Cooked chicken keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, thaw it in the fridge before reheating in a pan or the oven. Cooked rice keeps separately for 2 days in the fridge.

Questions about this dish

Can you make the marinade the night before?

Yes, it's actually best that way. An overnight marinade in the fridge makes the chicken more flavorful and tender. Just take the chicken out a bit before cooking so it's not too cold.

Can you replace fresh lemongrass?

If you can't find fresh lemongrass, use frozen or paste lemongrass, cutting back the amount slightly since it's more concentrated. The flavor will be a touch less bright but the dish still works.

What if I don't have annatto for the colored oil?

Sweet paprika warmed in oil works well and gives a similar color. Just watch it closely, it burns and turns bitter fast.

Can this chicken be cooked in a skillet instead of the oven or grill?

Yes, over medium heat, turning it often and brushing with the colored oil. It takes a bit longer than the oven to cook through.

How long does it take to make a chicken inasal, grilled lemongrass and vinegar chicken, with annatto oil, served with rice?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken inasal, grilled lemongrass and vinegar chicken, with annatto oil, served with rice?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken inasal, grilled lemongrass and vinegar chicken, with annatto oil, served with rice cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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