Chicken Inasal is a smoky, tangy, and slightly sweet grilled chicken dish from the Philippines, marinated in a fragrant mix of lemongrass, calamansi, and annatto oil. This version serves it up in a hearty rice bowl, making it perfect for a fuss-free meal. If you’re looking for a boneless skinless chicken thigh recipe that’s juicy, packed with umami, and easy to put together, this one is a must-try.
Chicken Thighs Inasal Rice Bowl
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Marinating 2 hours hrs
Total Time 2 hours hrs 30 minutes mins
Course Main Course
Cuisine Filipino
For the Chicken Marinade
- 1 ½ lbs boneless skinless chicken thighs
- 4 cloves garlic minced
- 1 stalk lemongrass finely chopped
- 1- inch piece ginger grated
- ¼ cup calamansi juice or substitute with lime juice
- ¼ cup soy sauce
- 2 tbsp coconut vinegar or white vinegar
- 2 tbsp annatto oil or substitute with paprika-infused oil
- 1 tbsp brown sugar
- ½ tsp salt
- ½ tsp black pepper
For the Garlic Rice
- 3 cups cooked jasmine rice
- 4 cloves garlic minced
- 2 tbsp butter or oil
- ½ tsp salt
For Serving
- Vinegar dipping sauce mix coconut vinegar, minced garlic, chili, and a pinch of salt
- Sliced cucumbers and tomatoes
- Fried egg optional
Step 1: Marinate the Chicken
In a bowl, combine all the marinade ingredients and mix well. Add the boneless, skinless chicken thighs, ensuring they’re well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Step 2: Make the Garlic Rice
In a saucepan, heat butter or oil over medium heat. Add minced garlic and sauté until golden brown. Stir in the cooked rice and salt, mixing until evenly coated. Set aside.
Step 3: Grill the Chicken
Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and let excess liquid drip off. Grill for 6-7 minutes per side, brushing with extra annatto oil for color and flavor. The chicken should have a nice char while staying juicy.
Step 4: Assemble the Bowl
Scoop garlic rice into a bowl, slice the grilled chicken, and place it on top. Add cucumber and tomato slices on the side. Serve with a fried egg and vinegar dipping sauce.
Pairings
Pair this Inasal rice bowl with a refreshing calamansi iced tea or a light Filipino-style cucumber salad. The acidity balances the richness of the chicken beautifully.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, but chicken thighs remain juicier and more flavorful. If using breast, marinate longer and avoid overcooking to prevent dryness.
2. What if I don’t have a grill?
A grill pan or even a cast-iron skillet works well. If needed, you can also broil the chicken in an oven.
3. Is this considered a dry chicken recipe?
Despite the marinade, the chicken is grilled without a sauce, so it falls into the dry chicken recipes category. However, it's incredibly juicy thanks to the marinade and the natural fat content of the thighs.
4. Can I make this ahead of time?
Absolutely! Marinate the chicken overnight for deeper flavor, and meal-prep the garlic rice for a quick weekday meal. It’s a great addition to your dinner recipes rotation!
