This Inasal tastes like the real thing without the cholesterol! Without losing the flavors, you will remember the delicious and authentic Chicken Inasal before you became vegan.
Looking for more Filipino Authentic Recipes? Try these: Adobong Kangkong, Ginisang Monggo, Vegan Pochero, Ensaladang Talong, and Pinakbet.
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What is Inasal?
Inasal is a popular Filipino food dish that originated in Bacolod City, Philippines. Traditionally made with bone-in chicken pieces like thighs or leg quarters, it’s marinated in a tangy mixture of coconut vinegar, calamansi juice, lemongrass, and garlic, then grilled over charcoal until slightly charred and deeply flavorful. The secret is in the marinade and constant basting using annatto oil (also called achiote oil) for color and flavor.
You can easily find ingredients like calamansi juice, soy sauce, cane vinegar, and annatto seeds in Asian markets or Filipino stores. While this version skips the meat, it’s just as satisfying and packed with aromatic spices, herbs, and that signature reddish color from annatto oil.
Health Benefits
- Anti-inflammatory – Ingredients like ginger, garlic, and onions contain natural anti-inflammatory properties that support immune health and digestion.
- Rich in antioxidants – Lemongrass, calamansi juice, and annatto seeds are rich in antioxidants that help combat free radicals and support healthy skin and immunity.
- Lower in calories – Vegan meat alternatives, tofu, or mushrooms make this dish lower in calories compared to grilled meat, without sacrificing taste.
- Better digestion – The use of vinegar, citrus juices, and spices helps stimulate digestive enzymes and gut health.
Substitutions
- Coconut vinegar – Swap with white vinegar, cane vinegar, or apple cider vinegar.
- Calamansi juice – Use lemon juice or lime juice, or even a mix of both.
- Veggie chicken – Use tofu, tempeh, or mushrooms (like oyster or king oyster) for a whole-food plant-based version.
- Annatto oil – If unavailable, use paprika-infused oil to mimic the red color and slight earthiness.
- Soy sauce – For a gluten-free option, use tamari or liquid aminos.
- If you're craving a kick, feel free to add minced chili, cayenne pepper, or more black pepper to the marinade. A few dashes of lime juice or lemon juice can also brighten up the flavor.
- Use a tied bundle of fresh lemongrass as a basting brush for a burst of citrusy aroma while grilling! Just dip the stalk of lemongrass in your basting sauce and brush directly onto the chicken skin side.
- In a saucepan, heat vegetable oil over medium heat and steep annatto seeds until the oil turns a vibrant red-orange. This flavorful oil can be used in your basting sauce or other savory Filipino dishes.
Variations
- Tofu Inasal – Use extra-firm tofu pressed and cut into thick slabs. Marinate and grill or pan-fry until crispy.
- Mushroom Inasal – Grilled oyster or king oyster mushrooms make a meaty, juicy alternative.
- Air-fryer Inasal – Air-fry the skewers at 375°F (190°C) for 10–12 minutes, flipping halfway, for a healthier option.
- Inasal Rice Bowl – Serve chopped grilled Inasal over garlic rice with atchara, chili sawsawan, and blanched vegetables.
Storage
- Refrigerator – Store leftover grilled vegan chicken in an airtight container for up to 3 days.
- Freezer – Freeze uncooked marinated “chicken” for up to 1 month. Thaw overnight in the fridge before grilling.
- Reheating – Reheat on a skillet over medium heat with a bit of oil, or microwave in short bursts with a cover to retain moisture.
- Leftover idea – Chop grilled leftovers and use them in wraps, stir-fries, or as a topping for garlic fried rice!
Ingredients
These are the ingredients that you will need:
- veggie duck protein meat
- garlic
- red onion
- ginger
- peppercorn
- brown sugar
- coconut vinegar
- soy sauce
- olive oil
- salt
- pepper
Instructions
In a medium-sized bowl, combine the veggie chicken with sliced onions, cloves garlic, sliced ginger, peppercorn, brown sugar, soy sauce, and coconut vinegar. Stir the mixture well. Marinate for 45 minutes to 1 hour for best results.
Remove the chicken from the marinade. Thread onto skewers and set aside.
To the leftover marinade, add vegetable oil and mix well—this will be your basting sauce.
Heat your charcoal grill or gas grill to high heat and lightly grease the grate.
Place the skewered chicken on the grill and baste it regularly with the marinade using your lemongrass brush.
Grill for 10–15 minutes, flipping occasionally, until the outside is slightly charred and the internal parts are heated through.
If using vegan chicken with soy or gluten base, aim for an internal temperature of at least 165°F (74°C) using an instant-read thermometer for food safety.
⭐ Top Tip
For that authentic Chicken Inasal flavor, always marinate your vegan chicken pieces for at least 1 hour—overnight is even better! Use a lemongrass stalk tied like a brush to baste while grilling over charcoal for smoky depth. And don’t forget to keep your basting sauce warm—it helps it absorb better into the “chicken” and enhances the aroma with every brush!
FAQ
Q: How do you make annatto oil for inasal?
A: There are two ways that I do when making annatto oil. The first way is just to let oil "boil" in a pan and put the annatto seeds and let it simmer until the color from the seeds is released. The oil then becomes reddish and ready to use for different recipes. The second way is to steep the annatto seeds in a container with oil. It is a slower method but works the same way as the first procedure.
Q: How long should the veggie meat for chicken inasal be marinated?
A: You can marinate it for at least 45 minutes to 1 hour.
Q: How do you eat vegan chicken inasal?
A: You can eat it straight from the skewer or eat it with steamed rice.
Q: What does inasal mean?
A: Inasal, in the Filipino language, means "to roast in charcoal".
Q: Are achiote, atsuete and annatto seeds the same?
A: Yes, annatto seeds are commonly called atsuete or achiote seeds in the Philippines.
Inasal
Ingredients
- 150 grams veggie duck protein meat sliced in half
- 1 whole garlic minced
- 1 medium red onion thinly sliced
- 1 teaspoon ginger minced
- 1 teaspoon peppercorn
- 2 tablespoon brown sugar
- ½ cup organic coconut vinegar
- ¼ cup soy sauce
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon of pepper
Instructions
- In a medium-sized bowl, add the veggie chicken to the bowl. Next add garlic, onion, ginger, peppercorn, brown sugar, coconut vinegar, soy sauce, and mix until well combined. Marinate for at least 45 minutes to 1 hour.
- Remove veggie chicken from the marinade mixture, then thread the chicken onto the wooden skewers and set aside.
- Next, add oil to the marinade mixture and mix until well combined.
- Heat grill to medium-high and grease lightly with oil. Or if using a charcoal griller, prepare accordingly & add a small amount of charcoal, too much charcoal might burn the meat.
- Place veggie chicken inasal on grill and brush it with the marinade mixture.
- Continually brushing the veggie chicken inasal with the marinade mixture, while grilling the veggie chicken inasal for about 10-15 minutes or until it turns into a dark reddish-brown.
- Best served immediately.
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