Chicken Inasal – Air Fryer Recipe
A smoky, tangy Filipino classic, Chicken Inasal is marinated in a bright blend of coconut vinegar, lemongrass, and annatto‑infused chicken fat before being grilled or baked to perfection. The result is juicy meat with a crisp, caramelized skin that’s sure to become a crowd‑pleaser. Adaptable to air‑fryer or oven, it brings the streets of the Philippines to your table.
Recipe by Leah Cohen· Structured by ReelsMeals
From: Facebook(view original)
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Ingredients
- 4 chicken legs
- 0.71 oz ginger
- 2 3/5 oz coconut vinegar
- 1/2 tsp black pepper
- 1/4 oz salt
- 0.71 oz lemongrass
- 1 1/2 tbsp lemon juice
- 1 1/2 tbsp lime juice
- 0.78 oz brown sugar
- 3 tbsp soy sauce
- 1/2 cup sprite
- 1/4 cup chicken fat infused with annatto and garlic
Infused Chicken Fat
- 1 cup rendered chicken fat
- 8 garlic
- 0.71 oz annatto powder
Instructions
- 1Combine coconut vinegar, lemongrass, lemon juice, lime juice, brown sugar, soy sauce, sprite, black pepper, and salt in a bowl; whisk until the sugar and salt dissolve.
- 2Add the 1/4 cup of chicken fat infused with annatto and garlic to the brine and mix well.
- 3Place the scored chicken legs in the brine, cover, and refrigerate overnight (at least 8 hours) to marinate.
- 4Prepare the infused chicken fat: render 1 cup of chicken fat in a saucepan over medium heat, add 8‑10 lightly bruised garlic cloves and 20 g annatto powder, and cook until the mixture turns a deep red color; remove from heat and let cool.
- 5Air‑fryer method: preheat the air fryer to 390°F (392°F). Arrange the marinated chicken legs in the basket in a single layer and cook for 25 minutes, flipping halfway through. Brush the chicken with additional infused chicken fat during the last 5 minutes of cooking.
- 6Oven method: preheat the oven to 375°F (374°F). Place the chicken legs on a baking sheet and bake for 45 minutes, basting with the infused chicken fat three times (approximately every 15 minutes). Finish under the broiler for 1–2 minutes to crisp the skin.
- 7Allow the chicken to rest for 5 minutes before serving.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate Overnight
Cover the chicken in the brine and refrigerate for at least 8 hours before cooking.
Render Fat Before Adding to Brine
Prepare the infused chicken fat by rendering the fat and mixing in garlic and annatto, then add it to the brine.
Brush Fat Late in Cooking
During the last 5 minutes of air‑frying, brush the chicken with additional infused chicken fat.
Rest Before Serving
Allow the cooked chicken to rest for 5 minutes before serving.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Chicken Inasal?
- About 1 hour 5 minutes in total: 20 minutes of prep and 45 minutes of cooking.
- How many servings does this Chicken Inasal recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Chicken Inasal recipe come from?
- It was shared by Leah Cohen on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.