Chicken Inasal Recipe (with Video)

Prepare the Ingredients
1. Finely mince ginger and garlic, and dice the onion.
Prepare the Marinade
1. Combine minced garlic, ginger, diced onion, lemongrass, brown sugar, soy sauce, white vinegar, calamansi juice, oyster sauce, salt, pepper, and annatto oil.
2. Adjust seasoning to taste.
Marinate the Chicken
1. Pat the chicken dry and make three slits on each piece.
2. Place the chicken in a resealable bag or container and cover with the marinade.
3. Refrigerate for at least 4 hours, preferably overnight for maximum flavor absorption.
Prepare the Basting Sauce
1. In a separate bowl, mix butter, annatto oil, brown sugar, and calamansi juice to create a basting sauce.
Cook the Chicken
1. Preheat your air fryer to 360°F (180°C).
2. Remove the chicken from the marinade and place it in the air fryer basket.
3. Cook for 15 minutes, then baste the chicken with the prepared sauce.
4. Increase the temperature to 390°F (200°C) and continue air frying for an additional 5-7 minutes, or until the chicken is golden brown and cooked through with an internal temperature of 165 degrees, flipping halfway through and basting with more sauce.
Serve the Chicken Inasal
1. Serve the Chicken Inasal with steamed rice and a side of sauce made from soy sauce, diced onion, pepper, calamansi juice, and vinegar.