From the Sunda Kitchen: Chicken Inasal

Billy Dec Brings Chicken Inasal to the TODAY Show

Sunda CEO/Founder Billy Dec joined the TODAY Show to prepare one of his favorite Filipino dishes: chicken inasal. Watch as Billy shares the bright, smoky flavors of this grilled classic and the cultural traditions that make it so meaningful to him, and to Sunda.

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Chicken Inasal: Fire and Flavor – A Filipino Classic

Smoky from the grill, bright with citrus and deeply savory, chicken inasal is a Filipino classic made for gathering around the table. Learn the story behind this classic Filipino dish, along with the recipe for bringing its bold flavors to your own grill.

A Dish Rooted in Bacolod

Chicken Inasal comes from Bacolod City in the Philippines, where grilling is more than a cooking method. It is part of the city’s culture and identity. The word “inasal” means roasted or charcoal-grilled, and the dish is traditionally marinated with vinegar, citrus, aromatics and spices before being cooked over an open flame.

What makes chicken inasal so memorable is the balance. The marinade brings acidity, sweetness and layers of garlic, ginger and lemongrass, while an achiote butter glaze gives the chicken its rich color and signature smoky finish.

At Sunda, dishes like this represent the flavors, traditions and sense of connection that inspire us.

“Chicken Inasal is one of my favorite comfort foods from the islands of the Philippines, where my family is from.”

Billy Dec, Sunda Founder

Make Sunda's Chicken Inasal

SERVES: 4

PREP TIME: 30 minutes

MARINATE TIME: 4 to 6 hours

COOK TIME: 20 minutes

EQUIPMENT: Grill or heavy cast-iron skillet

For the Chicken and Marinade

• ½ cup apple cider vinegar

• ½ cup lemon juice

• ½ cup fish sauce, preferably Red Boat

• ½ cup minced ginger

• ½ cup minced garlic

• ½ cup chopped lemongrass, white parts only

• 1 cup brown sugar

• Black pepper, to taste

• 4 chicken breasts

For the Inasal Glaze

• 2 ounces achiote paste

• 1 ounce lemon juice

• ¼ pound butter

Prepare the Marinade

1. In a large bowl, combine the apple cider vinegar, lemon juice, fish sauce, ginger, garlic, lemongrass, brown sugar and black pepper. Mix until thoroughly incorporated.

2. Add the chicken breasts and turn to coat. Cover and marinate in the refrigerator for 4 to 6 hours.

Make the Inasal Glaze

1. Place the achiote paste and lemon juice in a small pot over low heat.

2. Using a fork, mash the achiote paste into the lemon juice. Increase the heat to medium and gradually add the butter in small amounts, mixing until incorporated.

3. Remove from the heat and set aside.

Fire Up the Grill

1. Remove the chicken from the marinade and pat it dry. Discard the remaining marinade.

2. Place the chicken on a well-seasoned grill or in a heavy cast-iron skillet. Sear both sides, basting the chicken with the inasal glaze as it cooks.

3. Continue cooking until the chicken reaches an internal temperature of 165°F.

Chef’s Grilling Tip: Focus first on developing the color and char you want on the grill or in the pan. If needed, finish the chicken in the oven until it reaches 165°F. This allows it to cook through without over-charring the outside.

Bring It to the Table

Brush the chicken with a final layer of inasal glaze and serve it hot with steamed rice.

Bright, smoky and made to be shared. Just the way summer cooking should be.