Chicken Inasal ala air fryer is an air fryer version of a beloved Filipino dish known for its delectable flavors and unique grilling technique. Traditionally, this dish is prepared by skewering chicken pieces on bamboo sticks and grilling them over hot charcoal. If you want to try that version, you can find it here: chicken inasal ala mang inasal.
However, in this recipe, we will explore an alternative method using an air fryer. By utilizing this convenient kitchen appliance, you can enjoy the mouthwatering taste of this iconic grilled chicken without the mess associated with traditional grilling methods. In this recipe blog post, we will guide you through the step-by-step process of cooking inasal in an air fryer, providing a helpful resource for both beginners and experienced cooks.
Chicken Inasal ala Air Fryer: A Family Favorite with a Modern Twist
I still remember the first time I had Chicken Inasal. It was a summer afternoon in Bacolod, and my cousin Junjun insisted we stop by this small roadside eatery after church. The smoky scent of chicken grilling over charcoal filled the air, and I was hooked before I even took my first bite. Traditionally, Chicken Inasal is made by skewering chicken pieces on bamboo sticks, basting them with annatto oil, and grilling over hot coals until perfectly charred. But these days, not all of us have the space—or patience—for a charcoal grill. That’s where the air fryer comes in.
My Uncle Boyet was the one who told me, “You know, you can make inasal in the air fryer and it still tastes like the real thing.” I didn’t believe him at first, but after trying his method, I realized he was right. This recipe keeps all the garlicky, tangy, savory goodness of the original, but without the smoke and mess.
The Secret to a Flavorful Chicken Inasal Marinade
What makes Chicken Inasal ala air fryer so special is the marinade—it’s a beautiful balance of sour, sweet, and savory with a hint of lemongrass. According to my Lola Nena, back in the day, they’d pound the lemongrass and ginger with a bató (stone mortar) until the aroma filled the whole kitchen. These aromatics are what give the chicken that signature inasal flavor.
For this air fryer version, I blend calamansi juice, brown sugar, vinegar, black pepper, lemongrass, garlic, ginger, and soy sauce until smooth. The trick is to make shallow cuts on the chicken before marinating. This helps the flavors seep right into the meat, just like how my Tita Liza used to do when preparing for barrio fiestas.
Marinating for Maximum Flavor
Patience is the real secret here. My younger brother Paolo once tried making inasal with only two hours of marinating time. The result? Decent, but not quite the flavor explosion we were looking for. If you can, marinate overnight—or at least eight hours—to let every drop of that tangy-sweet marinade soak into the chicken.
I like using a zip lock bag for marinating because it keeps everything neat and makes sure the chicken is fully coated. Sometimes, I strain out the solid bits of lemongrass and ginger before marinating so they don’t burn in the air fryer, but that’s optional.
Cooking Chicken Inasal in the Air Fryer
Here’s where tradition meets convenience. Preheat your air fryer to 180°C and cook the chicken for 30 minutes. Halfway through, brush the chicken generously with achuete (annatto) oil. This gives it that beautiful golden-orange color and a subtle nutty taste.
Back in Bacolod, vendors would fan the charcoal grill while basting the chicken over and over again. In the air fryer, we mimic this by flipping the chicken and basting again after the first 30 minutes, then cooking for another 15 minutes. The result? Juicy meat with slightly crisp skin that’s packed with flavor.
A Little History of Chicken Inasal
Chicken Inasal hails from Bacolod City, the “City of Smiles,” where it’s more than just a dish—it’s a cultural icon. The word “inasal” actually comes from the Hiligaynon word for “chargrilled” or “roasted.” Unlike adobo or sinigang, which are cooked in pots, inasal is traditionally prepared over open flames, giving it that unmistakable smoky taste.
Today, thanks to the air fryer, more Filipinos abroad can enjoy this Bacolod specialty without worrying about setting off the smoke alarm. It’s a modern solution that still keeps the heart of the dish intact.
Serving and Enjoying Chicken Inasal ala Air Fryer
In our family, no inasal meal is complete without garlic fried rice, atchara (pickled papaya), and a dipping sauce of calamansi, soy sauce, and red chili peppers. My sister Maricel swears by adding a few drops of vinegar to the dip for extra zing.
Serve your Chicken Inasal fresh from the air fryer, while the skin is still crisp and the meat is steaming hot. Gather everyone around the table, just like we used to on Sunday lunches after Mass.
Why You’ll Love This Air Fryer Version
For beginners, this recipe is forgiving and fuss-free. No need to monitor charcoal or worry about uneven cooking. The air fryer does most of the work, and you still get the vibrant flavors that make Chicken Inasal a household favorite.
It’s proof that with a little creativity, you can enjoy the flavors of home—whether you’re in the heart of Bacolod or in a tiny apartment kitchen halfway across the world. And as my Uncle Boyet would say with a grin, “Basta masarap, walang pinipiling lutuan.” (As long as it’s delicious, the cooking method doesn’t matter.)
Chicken Inasal ala Air Fryer
Ingredients
- 3 pcs chicken leg quarter or parts of your choice
- 1/4 cup calamansi juice
- 1/4 cup brown sugar
- 1 cup sukang paombong or palm vinegar
- 1 tsp. black pepper powder
- 2 pcs tanglad or lemongrass chopped
- 4 cloves garlic chopped
- 2 inch ginger chopped
- 1/4 cup soy sauce toyo
Condiments:
- siling labuyo
- kalamansi
- toyo
Instructions
How to Cook Chicken Inasal air Fryer
- Trim the chicken by removing excess fat and tail gland if your choice of chicken cut is leg quarter.
- Wash the chicken in running water and remove impurities such as small feathers or debris if any. Put on the colander to drain.
- Make a shallow cut on the chicken in order for the chicken to absorb the marinade.
- Put in the blender the following ingredients: calamansi juice, brown sugar, vinegar, black pepper, lemon grass, garlic, ginger and soy sauce.
- Turn on the blender at the lowest speed and blend the ingredients. Blend the ingredients for 1 minute.
- Put the chicken in a zip lock bag or any food grade plastic bag and pour the marinade in it. You may strain the aromatics with a sieve before putting it in the bag.
- Marinate the chicken overnight or at least 8 hours in a refrigerator.
- Then drain the chicken and put in an air fryer. Set the timer to 30 minutes at 180 degrees Celcius.
- During the first 15 minutes, open the air fryer and brush the chicken with achuete oil. Then put the chicken back and continue cooking until the 30 minute timer setting is up.
- Turn over all the chicken then brush again with achuete oil and cook for another 15 minutes.
- To serve the chicken inasal, put in a serving plate and serve with fried rice. Serve with condiments also such as red chili pepper, calamansi and soy sauce.
Video
Notes
Cooking Tips:
Marinate the Chicken Overnight
For the best flavor, marinate your chicken inasal ala air fryer overnight or at least 8 hours. This allows the tangy, savory, and aromatic flavors to deeply penetrate the meat. Shorter marinating times will still taste good, but the difference in depth and richness is noticeable.Brush with Achuete Oil Twice
Basting with achuete oil halfway through cooking adds that signature golden color and extra flavor. The oil also helps keep the chicken moist and prevents the skin from drying out. Make sure to flip the chicken and brush again for even coverage.Preheat the Air Fryer for Even Cooking
Starting with a preheated air fryer ensures the chicken cooks evenly and develops a slightly crisp exterior. Without preheating, you risk uneven doneness, especially in thicker cuts. Just three to five minutes of preheating can make a big difference in texture.Nutrition Notes:
Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.Nutrition Information:
Amount per Serving:266g, Calories:302kcal, From fat:72, Total fat:8g, Saturated Fat:2.3g, Trans Fat:0g, Cholesterol: 150mg, Sodium: 1171g, Total Carbohydrate: 24g, Dietary Fiber: 1g, Sugars: 18g, Protein: 31g, Vitamin A: 1%, Vitamin C: 13%, Calcium: 6%, Iron: 12%
