Chicken Mang Inasal Recipe – Juicy & Authentic Copycat Style

If you’re craving that smoky, juicy, and slightly tangy flavor of Mang Inasal, you’re not alone. This chicken mang inasal recipe is the only guide you’ll need to recreate that signature restaurant taste at home. We’ll walk you through every detail—the marinade, the buttery annatto basting, the classic dipping sauce, and cooking options for both grill and oven.

The Ultimate Copycat Mang Inasal Recipe (Grilled & Oven-Roasted)

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• Author: Emilie
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

This chicken mang inasal recipe replicates the exact flavor of Mang Inasal restaurant-style grilled chicken—complete with lemongrass marinade, annatto basting sauce, and soy-calamansi sawsawan.

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Ingredients

Scale 1x2x3x

2 stalks lemongrass, minced (white part only)

5 cloves garlic, crushed

1 thumb ginger, grated

1/2 cup cane vinegar (or coconut vinegar)

1/4 cup calamansi juice (or lime)

1/4 cup brown sugar

2 tbsp soy sauce

1 tsp salt

1/2 tsp pepper

1/2 cup lemon-lime soda (Sprite)

4–6 chicken leg quarters or thighs

For Annatto Basting Sauce:

1/2 cup annatto seeds or 1 tbsp annatto powder

1/4 cup vegetable oil or chicken fat

2 garlic cloves, crushed

1 bay leaf

1 tbsp unsalted butter (optional)

For Dipping Sauce:

2 tbsp soy sauce

1 tbsp calamansi juice

1–2 pcs siling labuyo (chili), chopped

Optional: splash of vinegar

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Instructions

1. Mix all marinade ingredients in a bowl.

2. Add chicken and marinate for 6–8 hours in the fridge.

3. To make basting oil, heat oil and add annatto seeds, garlic, and bay leaf. Steep, strain, and reserve.

4. Grill chicken over medium heat, basting every 5 minutes for 30–40 minutes.

5. Or roast in oven at 375°F for 30 minutes, then broil for 5–8 minutes until charred.

6. Check that internal temp reaches 165°F.

7. Let chicken rest 5 minutes before serving.

8. Mix sawsawan ingredients in a bowl.

9. Serve with garlic rice, annatto oil, and dipping sauce.

Notes

Do not marinate longer than 8 hours or chicken texture will suffer.

Use meat thermometer for perfect doneness (165°F).

For grill version, use indirect heat and baste often.

Annatto oil keeps in fridge for up to 1 week.

Great with atchara or banana leaf plating.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Method: Grilled or Oven Roasted
• Cuisine: Filipino

Nutrition

• Serving Size: 1 thigh
• Calories: 450
• Sugar: 7g
• Sodium: 554mg
• Fat: 31g
• Saturated Fat: 13g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 31g
• Cholesterol: 122mg

Keywords: chicken mang inasal recipe, grilled Filipino chicken, mang inasal marinade

Craving That Mang Inasal Fix? Let’s Recreate It at Home

The First Bite: Recalling the Sizzle and “Unli-Rice” Joy

I still remember my first visit to Mang Inasal. The smoke curling from the grill, the inviting sound of sizzling chicken, and that generous spoonful of garlic rice—it was more than lunch. It was an experience. There was something unforgettable about the bold, citrusy flavor of their grilled chicken paired with the warm tang of their signature dipping sauce. And let’s not forget that little dish of orange annatto oil that made everything glisten like a magazine spread.

That moment started a journey. I’ve been chasing that flavor ever since, and today, I’ve perfected a chicken mang inasal recipe that hits all the same notes. But better still—you can make it wherever you are, even if there’s no Mang Inasal for miles.

This recipe isn’t just a generic Filipino barbecue chicken. It’s built to mirror Mang Inasal’s restaurant taste using techniques and ingredients proven by culinary tradition and upgraded with expert tips.

Why This Isn’t Just Another Chicken Inasal Recipe

Sure, there are dozens of Filipino grilled chicken recipes out there, but this one focuses on the actual Mang Inasal experience—the lemongrass-infused marinade, the citrus tang from calamansi, and that deeply savory finish from annatto basting oil. It’s a total package. Unlike other versions that generalize the style, this copycat method includes a restaurant-quality dipping sauce (sawsawan) and two cooking paths: grill and oven. That way, whether you live in Bacolod or Boston, you can taste the real thing.

And here’s the twist: this dish isn’t complicated. With a little care and a few authentic ingredients, you’ll enjoy that unmistakable flavor—hot off your own grill or broiler.

Let’s begin by building the marinade that brings this dish to life.

Unlocking the Secret Mang Inasal Marinade & Sauces

The Marinade: Where All the Magic Begins

The soul of this chicken mang inasal recipe lies in its marinade. And it’s not just about soaking meat—it’s about layering flavor, softening texture, and creating the bold foundation that defines this dish. This mixture of aromatics, acids, and sweetness ensures every bite is deeply satisfying.

Here’s what you’ll need:

• 2 stalks lemongrass (white part only, minced)
• 5 cloves garlic, crushed
• 1 thumb ginger, grated
• ½ cup cane vinegar (or coconut vinegar)
• ¼ cup calamansi juice (or lime)
• ¼ cup brown sugar
• 2 tablespoons soy sauce
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ cup lemon-lime soda (Sprite)

Why use Sprite? It’s the unsung hero here. The sugar and acid content work wonders to tenderize the meat while adding subtle citrus sweetness. Combined with the garlic, lemongrass, and vinegar, this blend creates that trademark Visayan barbecue character.

Mix all ingredients in a large bowl. Add 4–6 chicken thighs or leg quarters, and make sure they’re well-coated. Cover and marinate for at least 6 hours—8 hours max. Go beyond that, and the acid may break down the protein too much, leaving your chicken mushy.

The Two Sauces That Make It Mang Inasal

There are two sauces you can’t skip if you’re aiming for that authentic Mang Inasal vibe: the annatto basting sauce and the dipping sauce, known locally as sawsawan.

Annatto Basting Sauce (Chicken Oil)

This iconic orange oil doesn’t just add color—it gives your grilled chicken that signature glossy look and buttery depth.

You’ll need:

• ½ cup annatto seeds (or 1 tbsp annatto powder)
• ¼ cup vegetable oil or rendered chicken fat
• 2 cloves garlic, crushed
• 1 small bay leaf

How to make it:

1. Heat oil (or chicken skin + fat) in a pan over medium heat until sizzling.
2. Add annatto seeds, garlic, and bay leaf.
3. Cook gently for 1–2 minutes. Do not burn the seeds.
4. Take off the heat and allow to steep for 1 hour.
5. Strain and store in a clean jar.

Want a buttery twist? Add 1 tablespoon of unsalted butter before using it for basting. This version coats better and adds that restaurant sheen you know and love.

The Perfect ‘Sawsawan’ Dipping Sauce

Simple, salty, tangy, and a bit spicy. This sauce is what ties the meal together.

Classic formula:

• 2 tbsp soy sauce
• 1 tbsp calamansi juice (or lime)
• 1–2 pcs siling labuyo (bird’s eye chili), chopped
• Optional: a splash of cane vinegar

Mix everything in a small bowl just before serving. Spoon it over the grilled chicken or dip in every bite. Either way, it amplifies the umami in every mouthful.

How to Cook Chicken Inasal (Grill or Oven)

Once your chicken is marinated and your sauces are prepped, it’s time to bring this chicken mang inasal recipe to life. You’ve got two authentic methods to choose from—the traditional grill method and the oven-roasted technique. Both work perfectly. What matters most is how you baste, monitor the heat, and rest the meat.

The Authentic Grill Method

If you want the real deal, fire up the grill. Charcoal delivers that authentic smoky flavor that defines Mang Inasal chicken. Here’s how to do it right.

You’ll need:

• Marinated chicken (leg quarters or thighs)
• Prepared annatto basting sauce
• A grill with lid (charcoal preferred)
• Bamboo skewers (optional for presentation)
• Basting brush or spoon
• Meat thermometer (recommended)

Step-by-step:

1. Preheat your grill. Set it up for indirect heat if possible. You want medium heat—hot enough to sizzle, not scorch.
2. Drain the chicken and scrape off excess marinade solids. Pat dry slightly for better searing.
3. Place skin-side down first. Lay chicken on the grill grates, bone-side up. Cover with lid to trap heat.
4. Baste every 5 minutes. Turn and brush with annatto oil repeatedly for 30–40 minutes, or until the internal temperature reaches 165°F.
5. Watch for flare-ups. Fat from the chicken can cause flames. Move pieces to a cooler zone if needed.
6. Let it rest. When finished, take off the heat and let the meat rest for 5 minutes to allow the juices to redistribute.

The Easy Oven-Roasted Method

No grill? No problem. You can still achieve delicious, charred-style flavor by using your oven + broiler combo. This technique gives golden skin, crispy edges, and juicy meat with less mess.

You’ll need:

• Marinated chicken
• Annatto basting oil
• Baking tray with wire rack
• Aluminum foil
• Oven broiler

Step-by-step:

1. Preheat your oven to 375°F (190°C).
2. Line a baking tray with foil, place a wire rack on top, and lay the chicken pieces skin-side up.
3. Roast for 30 minutes, basting once at the 15-minute mark.
4. Turn on the broiler to HIGH for the last 5–8 minutes, basting again. Watch carefully—this is where the char develops!
5. Remove once internal temperature reaches 165°F.
6. Let it rest 5 minutes before serving.

Whether grilled or roasted, the result should be tender, juicy meat with slightly crispy skin and that unmistakable orange-gold hue. Wrap it up with a bold dipping sauce and a side of garlic rice..

How to Make It Taste Like You’re at Mang Inasal

So, you’ve marinated, basted, and grilled or roasted your chicken to golden perfection. But you’re not done yet. These last steps bring everything together—just like in the Mang Inasal restaurants. From resting techniques to plating, this is where you go from “good grilled chicken” to restaurant-style chicken mang inasal.

Pro Tips for Juicy, Flavorful Chicken Every Time

These techniques make all the difference in your final dish:

• Use a meat thermometer. It’s the most accurate way to ensure the chicken is cooked without drying it out. Aim for 165°F internal temperature in the thickest part of the thigh.
• Always rest the chicken. Let your meat sit for 5 minutes after cooking. This helps the juices redistribute instead of running out on the plate.
• Baste consistently. Whether you grill or roast, brushing the chicken with the annatto oil every few minutes gives that signature glossy skin and layered flavor.
• Char but don’t burn. Slightly blackened edges are good—bitterness is not. Use indirect heat or broil with caution.
• Avoid over-marinating. After 8 hours, the acids start to break down the proteins too much. Mushy meat isn’t what we want.
• Skip the salt in the basting oil. Your marinade and dipping sauce already carry enough salt. The oil is for color, fat, and gloss—let it shine.
• Double the annatto oil. Make extra and use it for garlic rice or dipping. It keeps in the fridge for a week.

What to Serve with Chicken Mang Inasal

You can’t enjoy a proper chicken mang inasal recipe without the right accompaniments. Here’s what brings the restaurant experience full circle:

Everything You Want to Know About Chicken Mang Inasal

To make sure you master this chicken mang inasal recipe at home, we’re diving into the most commonly asked questions. These answers are based on proven cooking techniques, top chef advice, and lessons from countless inasal experiments.

How to make Mang Inasal chicken in the oven?

No grill? No problem. The oven method works perfectly.

1. Preheat to 375°F.
2. Place marinated chicken on a rack over a baking tray.
3. Roast for 30 minutes.
4. Baste with annatto oil halfway through.
5. Switch to broiler on high for 5–8 minutes to finish and char.
6. Check that internal temp hits 165°F before resting and serving.

Can I use an air fryer to cook chicken inasal?

Yes, absolutely. The air fryer is great for cooking smaller portions of this chicken mang inasal recipe:

• Preheat the air fryer to 375°F.
• Grease the basket lightly and arrange the marinated chicken inside.
• Cook for 20–25 minutes, turning halfway through and brushing with annatto oil.
• Use a thermometer to confirm internal doneness.

How does Bacolod Chicken Inasal differ from Mang Inasal?

Bacolod Chicken Inasal refers to the original regional dish that inspired the chain. It’s typically grilled with bamboo skewers, cooked over charcoal, and often uses cane vinegar and calamansi for a more sour-forward flavor.

Mang Inasal, the restaurant chain, adapted the recipe for mass production, adding a sweeter profile and their signature basting and rice-serving style. Our recipe replicates the Mang Inasal version but honors its Ilonggo roots.

Can I store leftover annatto oil?

Yes, you can store annatto oil in an airtight glass jar for up to 7 days in the refrigerator. Just reheat gently before using again. Don’t reuse oil that has touched raw chicken.