Chicken Inasal

SARSAYA® Oyster Sauce


  • 4 pcs. (1000g) Chicken legquarter
  • 1/2 cup (35g) Lemongrass, chopped
  • 2 tbsp. (30g) Ginger, sliced
  • 2 tbsp. (30g) Garlic, minced
  • 1/8 tsp. (1g) Salt
  • 1/8 tsp. (0.7g) Pepper
  • 1/4 cup (52g) Brown sugar
  • 1 cup (250ml) Vinegar
  • 2 tbsp. (30ml) Lemon, juiced
  • 1 1/2 pack (45ml) SARSAYA® Oyster Sauce (Marinade)
  • 2 tsp. (10g) Annatto seed
  • 1/4 cup (59ml) Cooking oil
  • 1 pack (30ml) SARSAYA® Oyster Sauce (Baste)
  • 2 tbsp. (30g) Margarine
  • 1/8 tsp. (0.7g) Salt
  • 2 pcs. (0.8g) Calamansi, juiced


  1. MARINATE. In a large bowl, put chicken legquarter, lemongrass, ginger, garlic, salt, pepper, brown sugar, vinegar, lemon juice and Sarsaya® Oyster Sauce to marinate for atleast half an hour.
  2. SIMMER. On a saucepan, combine annatto seed and cooking oil then simmer for a few mins. Then drain and keep annatto oil.
  3. MIX. On a medium bowl, mix annatto oil, SARSAYA®, margarine, salt, calamansi.
  4. GRILL. Grill or use an airfryer to grill the marinated chicken while basting with the annatto mixture for 15-20 minutes.
  5. SERVE. Transfer chicken inasal to a serving plate then enjoy!

Cooking Tips

Annatto oil can be substituted with chicken oil.

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ajinomoto cooking_time  Cooking Time: 20 minutes ajinomoto prep_time  Preparation: 35 minutes ajinomoto servings  Servings: 3 ajinomoto size  Serving size: 1 pc. (215g)

Products Used

SARSAYA® Oyster Sauce Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Chicken contains high quality protein needed for healthy muscle development.


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