Mang Inasal Chicken Recipe Grilled - Calories & Nutrition

Name: Mang Inasal Chicken Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Filipino

Do you want to enjoy the beloved and appetizing dish of the Philippines with your friends and family at home? Are the restaurants demanding Big bucks for this signature dish or do you want to do happy cooking at home?

Whether you are cooking for one or Nourishing a crowd in a camp, this secret recipe is sure to please. We describe the complete Mang Inasal Chicken recipe below for happy cooking with your family and friends. This recipe satisfies your cravings and promises to deliver maximum flavour and minimum fuss.

What is Mang Inasal Chicken Recipe?

Chicken Inasal is a popular dish that is Rooted in Bacolod city of Philippines and is known for its characteristics preparation and unique flavour. To prepare the Mang Inasal chicken recipe first we need to marinate chicken in a mixture of coconut vinegar, calamansi juice, garlic, lemongrass, and annatto oil and then grill over charcoal. The result is smoky, vinegary and slightly sweet which makes it different from other grilled chickens.

There are two main traditional styles of preparing Mang Inasal chicken recipe: Bacolod-style which tends to be more sour and does not use soy sauce while the other is illio-style which is sweeter and has soy sauce. Mang Inasal restaurant is known for its signature dish Chicken Inasal. Prepares Chicken Inasal recipe with illio-style which is slightly sweeter.

In the 1970s, it gained glorious popularity throughout the Philippines when the local farmers started selling Chicken Inasal as a cheap street food, which led to the creation of Manoken Market in Bacolod City. Now there are variations of restaurants over the Philippines that show Chicken Inasal as their signature dish.

If you don`t want to prepare it then you can order it from Mang Inasal. To see the complete menu visit Mang Inasal Menu to see all items with calories and updated prices.

Before we start to guide you about the recipe we tell you some equipment that is needed to prepare Chicken Inasal and the things other than the main recipe are also described.

How to make chicken oil?

Chicken oil is primarily used to add moisture to the chicken it is also poured on unlimited rice to get a delicious flavour. It can be available in many stores or supermarkets but if you want to make it at home then we will also guide you. The complete recipe to prepare Chicken Inasal is given below:

First take chicken fat, skin and bottom then cook it in a pan over medium heat.
Stirring it occasionally, until the fat melts and the skin becomes crispy.
You can also atsuete seeds, crushed garlic, and bay leaf to coloured chicken oil. You need to cook it with chicken oil for a few minutes.
Then pour the the oil over the fine mesh-seive into a heat resistance container.
Place the oil until it becomes cool to store in refrigerators.

Annatto Oil: The key ingredient

Annatto oil gives a red colour and peppery taste to your chicken. It is compared with other food colours but they are specially made for Chicken Inasal to give it vibrant red colours. You can prepare a Chicken Inasal recipe without annatto oil but you can miss the vibrant red colour of the chicken that attracts consumers to eat it. I will guide you below on what ingredients you need to make it and how you prepare it.

How to Make Mang Inasal Chicken Recipe?

Preparation Time	30-45 minutes
Marinate Time	2 hours to overnight
Cook Time	20-30 minutes
Total Time	2 hours 30 minutes to 24 hours 45 minutes (depending marinating time)
Servings	4-6 people

There are several methods to prepare Chicken Inasal but we will describe the methods which are the most famous and the most delicious ones in the Philippines that are used in the most famous Mang Inasal restaurant.

Equipment
Ingredients

Equipment needed to prepare Chicken Inasal

For Marinade & Components

Mixing Bowls
Measuring Cups and Spoons
Whisk or Spoon
Fine-mesh sieve or Cheesecloth

For Cooking

Grill (charcoal or gas)
Grill Brush
Basting Brush
Tongs
Meat Thermometer
Grill Pan (optional)
Heat-Resistant Gloves (optional)

For Annatto Oil

Small Saucepan
Small Bowl
Strainer or Fine-Mesh Sieve

For Dipping Sauce

Small Mixing Bowl

For Marinating

Large Resealable Plastic Bag or Shallow Dish

Additional Items

Plastic Wrap or Lids
Storage Containers

Ingredients

For the Marinade

2 pounds chicken (legs, thighs, or drumsticks)
2 stems lemongrass, finely chopped
1 head of garlic, minced
1 thumb-sized piece of ginger, Shredded
1 cup coconut vinegar (or other vinegar)
1/2 cup lemon juice (or calamansi juice)
1/4 cup brown sugar (light or dark)
1 tablespoon salt
1/2 teaspoon black pepper
1/4 cup annatto oil (or annatto powder)
2 tablespoons Maggi/Knorr liquid seasoning (or soy sauce)
1/2 cup lemon-lime soda (such as Sprite)
1/4 cup water (optional, adjust for desired consistency)

For the Basting Sauce

1/4 cup annatto oil
1/4 cup coconut vinegar (or other vinegar)
2 tablespoons brown sugar
1 tablespoon soy sauce (or Maggi/Knorr liquid seasoning)
1 tablespoon minced garlic
1 teaspoon minced ginger

For Annatto Oil

1/4 cup annatto seeds
1/2 cup vegetable oil

For Dipping Sauce

1/4 cup coconut vinegar (or other vinegar)
2 tablespoons soy sauce (or Maggi/Knorr liquid seasoning)
1 tablespoon brown sugar
2 cloves garlic, minced
1 small chilli pepper, minced (optional for heat)

Instructions/Procedure

Prepare the Annatto Oil:

In a small pan, heat 1/2 cup vegetable oil over moderate heat.
Add 1/4 cup annatto seeds and cook for 2-3 minutes, stirring Sporadically, until the oil turns a deep orange-red colour.
Remove from heat and let cool. Filter out the seeds using a fine-mesh sieve or cheesecloth.
Then store to use it later.

Prepare the Marinade:

In a large bowl, combine 2 stems of finely sliced lemongrass, 1 head minced garlic, 1 thumb-sized piece of Shredded ginger, 1 cup coconut vinegar, 1/2 cup lemon juice, 1/4 cup brown sugar, 1 tablespoon salt, 1/2 teaspoon black pepper, 1/4 cup annatto oil, 2 tablespoons Maggi/Knorr liquid seasoning, and 1/2 cup lemon-lime soda.
Mix well until the sugar and salt are fully dissolved.
Place 2 pounds of chicken pieces in a large Reclosable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are fully coated.
Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours or under ideal conditions overnight.

Prepare the Basting Sauce:

In a small bowl, mix 1/4 cup annatto oil, 1/4 cup coconut vinegar, 2 tablespoons brown sugar, 1 tablespoon soy sauce, 1 tablespoon minced garlic, and 1 teaspoon minced ginger.
Warm the mixture in a small pan over medium heat until the sugar dissolves and the ingredients are well combined.

Prepare the Dipping Sauce:

In a small bowl, mix 1/4 cup coconut vinegar, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 2 cloves minced garlic, and a small minced chilli pepper (if using).
Mix well until the sugar is dissolved and the ingredients are thoroughly combined. Then set apart.

Grill the Chicken:

Warm up your grill to medium-high heat.
Remove the chicken from the marinade and eliminate the use of marinade.
Grill the chicken, basting frequently with the prepared basting sauce to keep it moist and flavorful. Grill until the chicken reaches an internal temperature of 165°F (74°C) and has a nice char, about 20-30 minutes, turn it periodically.

How to serve or eat Chicken Inasal?

First, remove the chicken from the grill. To make its presentation beautiful or to spread the aroma of chicken use banana leaves before putting it in a dish or any other pot then cover it with banana leaves until served. Mang Inasal serves their customers Chicken Inasal with garlic sauce, unlimited rice and many other mouth-watering sauces.

When you grill chicken at home you can get the taste of basting sauce and dipping sauce which we discussed above all the procedures to make it. The chicken oil discussed above is used over the rice to make your dish more delicious.

If you are interested in how street food became an iconic brand then read Mang Inasal’s history to get rid from this curiosity.

Notes Tips

For the best flavours marinade chicken overnight or at least 2 hours.
Make sure the grill is hot before placing the chicken.
Do not use basting sauce that comes in contact with raw chicken.
Use a Meat thermometer for safety.

Alternative Cooking Methods

Oven-Baked

Preheat oven to 375F (190C) then bake for 30-40 minutes turn halfway through.

Stovetop Skillet

Heat skillet over medium-high heat then cook chicken for 6-8 minutes per side.

Air Fryer

Preheat the air fryer to 360F (182C) then air fry for 20-30 minutes flipping halfway through.

Slow Cooker

Cook for 4-6 hours on low heat and 2-3 hours on high heat.

Broiler

Preheat the broiler and then heat the chicken for 20-30 minutes by flipping once.

Nutrition Information (Per serving)

Per serving includes one chicken leg and thigh without sauces.

Mang Inasal Chicken Calories	250-300 kcal
Cholesterol	130 to 150mg
Protein	22-28 grams
Carbohydrates	8-12 grams Sugars: 6-10 grams Fiber: 0-1 gram
Sodium	600-800mg
Total Fat	12-18 grams
Saturated Fat:	2-5 grams

If you’re interested in Mang Inasal’s famous desserts as well, you can explore the recipe for Mang Inasal Halo-Halo Recipe.

Conclusion

Enjoy the Mouthwatering and well-loved dish of the Philippines at home with your friends and family to tantalize your taste buds. You can make Chicken Inasal just like in popular restaurants in just a few hours by following our secret recipe. Get Chicken Inasal with different sauces and toppings to get your desired taste.

FAQs

You can store used chicken oil for up to 3 months it should be sealed and best stored in a refrigerator. If the oil starts to foam or give an Abhorrent taste or smell then discard it.

Yes, you can use the remaining oil after frying. First, place it for some time to cool let it down when the oil becomes cool then refine it with a fine-mesh sieve to remove any unwanted particles. It is best to store it in the refrigerator.

You can marinate chicken from 2 hours to 24 hours depending upon you. The mixture can impart flavours in 15-30 minutes in small chicken pieces but it is not a good practice. We recommend marinating chicken overnight to get a delicious and smoky aroma of chicken.

In every comparison grilled chicken is always better than fried chicken. There are various reasons behind it like grilled chicken is healthier than fried chicken and we do not have to care about cholesterol levels increasing when we eat grilled chicken because they are not fried in oil.

Mang Inasal Grilled Chicken Recipe – Calories and Nutrition Complete Guide