Inasal Rice Recipe: Filipino Grilled Chicken with Coconut Rice

This Filipino classic brings bold, smoky flavors to your dinner table with minimal effort. The grilled chicken is marinated in a tangy-sweet blend of calamansi, vinegar, and garlic, while the coconut rice adds a fragrant, slightly sweet base.

The chicken is grilled until charred and juicy, with a glaze that caramelizes beautifully. Meanwhile, the rice cooks in coconut milk, absorbs the rich, creamy essence, and pairs perfectly with the grilled meat.

What you get is a balanced dish with tender, flavorful chicken and fragrant coconut rice that’s both comforting and authentic. The combination of smoky, tangy, and sweet notes makes every bite unforgettable.

Serve this with a side of spicy vinegar dip for the full experience. Here’s how to make it at home.

Ingredients for Inasal Rice

Bold Filipino flavors start with chicken, coconut milk, and a tangy marinade. Nothing complicated here.

The chicken thighs are key—bone-in work too but boneless cook faster and absorb marinade better. For calamansi, Filipino markets are your best bet, but lime or lemon in a pinch works fine. Jasmine rice will give you that signature fragrant base. I grab mine from Trader Joe’s when I’m restocking the pantry (the good stuff in the bag, not instant).

No calamansi? Lime juice plus a touch of orange gets you close. Coconut milk can be light, but full-fat is worth it—the rice turns out creamier. If you’re avoiding soy, coconut aminos work as a substitute. The brown sugar can be swapped for honey or palm sugar (just dissolve it in the marinade first). Baby spinach makes a quick side if you want greens.

Marinated chicken keeps 1-2 days in the fridge—longer and the acid starts breaking it down. Cooked rice stays good for 3-4 days. Leftovers reheat beautifully, especially if you crisp the chicken in a pan. The spicy dip tastes better the next day once everything mingles (worth the wait).

Step-by-Step Instructions for Filipino Grilled Chicken with Coconut Rice

Here’s the method that brings this Filipino favorite to life with bold flavors and fragrant rice.

Step 1: Marinate the Chicken Thighs

In a large bowl, combine the 2 lb Chicken Thighs with 0.25 cup Calamansi Juice, 2 tbsp Soy Sauce, 8 cloves Garlic Cloves (minced), 1 whole Ginger Root (grated), 2 tbsp Brown Sugar, 1 tsp Salt, and 0.5 tsp Black Pepper. Use your hands to ensure every piece is thoroughly coated.

The marinade should be thick and aromatic, with the ginger and garlic releasing their essences. Cover and refrigerate for at least 1 hour, but overnight marination yields the most tender and flavorful results. This step infuses the meat with the signature sweet, tangy, and savory profile.

Step 2: Cook the Coconut Rice

Rinse the 1.5 cups Jasmine Rice until the water runs clear to remove excess starch. In a pot, combine the rice with 1 can Coconut Milk, 2 whole Bay Leaves, and enough water to reach the standard rice-to-liquid ratio (about 1.5 cups total liquid). Bring to a boil, then reduce to a simmer.

Cover and cook for 15-18 minutes until the rice is tender and the coconut milk is fully absorbed. The rice should be fragrant with a subtle coconut aroma, and the grains should be separate and fluffy. Remove the bay leaves before serving.

Step 3: Grill the Chicken to Perfection

Heat the 2 tbsp Vegetable Oil in a grill pan or skillet over medium-high heat. Remove the chicken thighs from the marinade, shaking off any excess, and place them skin-side down on the hot surface. Cook for 6-7 minutes until the skin is golden brown and crispy.

Flip the chicken and cook for another 5-6 minutes until the internal temperature reaches 165°F. The juices should run clear, and the meat should pull away from the bone easily. Baste the chicken with the remaining marinade during cooking for extra flavor.

Step 4: Prepare the Spicy Vinegar Dip

While the chicken cooks, make the dip by combining 0.25 cup White Vinegar with the juice of 1 whole Lime. Thinly slice the 1 whole Red Chili Pepper and add it to the vinegar mixture for heat. Stir well and let it sit for 5 minutes to allow the flavors to meld.

This dip should be tangy with a sharp kick from the chili. Adjust the heat level by adding more or fewer chili slices, depending on your preference. The acidity cuts through the richness of the chicken beautifully.

Step 5: Assemble and Serve

Thinly slice the 4 whole Green Onions for garnish. Plate the coconut rice and top with the grilled chicken thighs. Drizzle any remaining marinade from the pan over the chicken for added flavor. Serve the spicy vinegar dip on the side.

Garnish with the sliced green onions for a pop of color and freshness. The dish should be served immediately, with the rice steaming and the chicken juicy and tender. The combination of smoky, sweet, and tangy flavors is what makes this dish unforgettable.

Storing and Reheating Leftovers

Refrigerator Storage

Let the dish cool for no more than 2 hours before storing. Transfer the chicken and rice to separate airtight containers—I use glass ones for easy reheating. They’ll keep in the fridge at 40°F or below for up to 4 days. ❄️

Freezer Storage

This dish freezes well for up to 3 months without quality loss. I recommend heavy-duty freezer bags for the chicken and rice, leaving 1-inch headspace for expansion. Squeeze out excess air to prevent freezer burn.

Stovetop Reheating

This is my go-to method for best results. Reheat the chicken in a skillet over medium heat for 5-7 minutes, turning occasionally. Add a splash of water to the rice and warm it in a pot, stirring often. 🔥

Microwave Reheating

For quick meals, microwave the chicken and rice separately. Cover with a damp paper towel and heat on 70% power for 2-3 minutes, stirring halfway. Ensure both reach 165°F before serving.

Reviving Leftovers

If the chicken skin loses its crisp, pop it under the broiler for 2-3 minutes. For the rice, fluff with a fork and add a splash of coconut milk to restore creaminess. Taste and adjust seasoning.

Frequently Asked Questions