Air-Fryer Chicken Inasal
Weeknight Ulam: The Heart of the Family Table
The smell of garlic, vinegar, and lemongrass hitting hot coals is the undeniable scent of Filipino summer. Inasal is the undisputed king of Visayan barbecue, but firing up a charcoal pit on a busy Tuesday isn't happening. We're adapting authentic Bacolod techniques for your countertop air fryer, skipping commercial fast-food shortcuts entirely—no soy sauce or soda allowed. We rely purely on indigenous aromatics and bright acids. The real secret here is the atsuete basting oil. It delivers that iconic golden-orange lacquer and keeps the skin shatteringly crisp while the meat stays incredibly juicy.
Before you start
Score the chicken to the bone.
Using a sharp knife, make 2 or 3 deep slits across the meaty part of the thighs and drumsticks. This Grandmother trick ensures the acidic marinade penetrates the thickest parts of the meat and guarantees even cooking in the rapid heat of the air fryer.
Ingredients
- bone-in skin-on chicken leg quarters4 large
- cane vinegar or apple cider vinegar1/2 cup
- calamansi juice or equal parts lemon and lime juice1/4 cup
- head of garlic1 large
- fresh ginger1 med
- fresh lemongrass stalks3 med
- dark brown sugar2 tbsp
- kosher salt1 1/2 tbsp
- coarse black pepper1 tsp
- neutral cooking oil or unsalted butter1/2 cup
- annatto seeds2 tbsp
- garlic cloves3 med
- bay leaf1 med
Method
- 01
Combine the marinade ingredients.
In a large, non-reactive bowl or heavy-duty zip-top bag, mix the vinegar, citrus juice, smashed garlic, grated ginger, chopped lemongrass, brown sugar, salt, and pepper until the sugar and salt are fully dissolved.
- 02
Marinate the chicken briefly.
Submerge the scored chicken into the marinade, ensuring the liquid gets deep into the cuts, and refrigerate for 4 to 8 hours. Do not let it sit overnight, or the high-acid environment will turn the meat to mush.
- 03
Steep the atsuete basting oil.
In a small saucepan over medium-low heat, gently warm the oil or butter, annatto seeds, smashed garlic, and bay leaf for 3 to 5 minutes until the fat turns a brilliant, deep fiery orange. Remove from heat, steep for 10 minutes, and strain into a small bowl, discarding the solids.
- 04
Prep the chicken for the air fryer.
Preheat your air fryer to 375°F for 5 minutes. Pull the chicken from the marinade, letting the excess liquid drip off, and scrape away any large chunks of garlic or lemongrass so they don't burn under the convection heat.
- 05
Air fry the chicken skin-side down.
Place the chicken leg quarters in the basket skin-side down, working in batches if necessary so you don't overcrowd the pan, and cook for 15 minutes.
- 06
Flip and baste with the infused oil.
Open the basket, turn the chicken skin-side up, and generously brush the meat all over with the infused orange atsuete oil before returning it to the fryer for 10 minutes.
- 07
Apply the final lacquer.
Brush the skin with the atsuete oil one last time to build that glossy caramelized crust, cooking for a final 5 minutes until deeply golden, slightly charred at the edges, and the meat hits 165°F internally.
- 08
Rest and serve with seasoned rice.
Let the chicken rest on a cutting board for 5 minutes, then serve immediately with steamed white rice, reserving the extra atsuete oil to pour directly over the rice until it turns vibrant yellow-orange.
Notes
The traditional sawsawan.
Because the authentic Bacolod marinade omits soy sauce to keep the chicken flavor bright, the savory component is introduced at the table. Serve with sinamak (spiced vinegar) or toyomansi (soy sauce and calamansi) so diners can customize the saltiness.
From Cook Filipino in America.