Chicken Inasal (Pecho)

Chicken breast marinated in calamansi, vinegar, lemongrass, and annatto, then grilled while basted with seasoned oil. Smoky, tangy, and deeply flavorful.

Estimated cost: ₱95–₱110

Prep 240 min · Total 260 min · Serves 1

Nutrition per serving: 380 kcal · 50 g protein · 0 g carbs · 20 g fat

Ingredients

• 200g Chicken breast (bone-in, skin-on)
• 1 tbsp, for basting Annatto oil
• 3 tbsp Calamansi juice
• 2 tbsp White vinegar
• 2 stalks, bruised and minced Lemongrass
• 5 cloves, minced Garlic
• 1 tsp, grated Ginger
• 1 tsp Salt
• 1 tsp Sugar
• 1/2 tsp Black pepper

Steps

1. Mix calamansi juice, vinegar, lemongrass, garlic, ginger, salt, sugar, and pepper until dissolved.
2. Score the chicken breast 2–3 times on each side and marinate refrigerated for at least 4 hours.
3. Make annatto oil by heating oil with achuete seeds over low heat for 1–2 minutes, then strain.
4. Grill chicken over medium-high charcoal or a hot grill pan, skin-side down, for 10–12 minutes until charred in spots.
5. Flip, baste with annatto oil, and grill for another 10 minutes, basting every 2–3 minutes.
6. Cook until juices run clear and the thickest part reaches 74°C.
7. Rest for 3 minutes before serving.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).