FilipinoMedium · Hot
Chicken Inasal Skewers with Lime and Soy Baste
Classic Filipino street-style chicken skewers marinated in a zesty lime-soy baste with garlic and ginger, charred to perfection over high heat.
Prep
45 min
Cook
20 min
Total
1h 5m
Method
1
Cut chicken thighs into 4cm cubes, pat dry with paper towels, and season lightly with salt and black pepper.
2
3
Add chicken pieces to the marinade, toss well to coat every piece, then cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
4
Thread 4-5 chicken cubes onto each metal skewer, leaving a small gap between pieces so heat circulates evenly.
5
6
Prepare your grill or grill pan over medium-high heat until very hot, about 3-4 minutes. Lightly oil the grates.
7
Place skewers on the hot grill, cooking 6-8 minutes per side until charred marks form and the chicken releases easily from the grates.
8
During the last 3-4 minutes of cooking, baste the skewers with the lime-soy baste using a brush, turning frequently to build a sticky, caramelized glaze.
9
Continue grilling until the internal temperature of the thickest piece reads 74°C on an instant-read thermometer inserted into the center.
10
11
Serve hot with extra lime wedges on the side for squeezing over the top.
Grade pending
Nutri-Score
Estimated nutrition
Grade pending · 100% ingredient coverage
Calories
599
per serving
Protein
55g
Carbs
23g
Fat
33g
Sat. fat
7g
Fiber
2g
Sugar
16g
Sodium
2650mg
DiabetesHeart HealthyLow CarbHigh ProteinMuscle GainWeight Loss
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Grade pending
Environmental impact
Estimated footprint
Grade pending · 100% ingredient coverage
kg CO2e
2.1
per serving
Water
1.3m³
Land
77Pt
Runoff
0.2g P
Chicken Thighs drives 92% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
3
Sour
1
Bitter
1
Spicy
Textures
CrispyJuicyTender
Aromas
CitrusPungentSavorySmoky
Kitchen Equipment
Safety & Storage
Cooking Temperature
Grill should be preheated to medium-high heat. Chicken must reach an internal temperature of 74°C (165°F) measured at the thickest part of the largest cube. Use an instant-read thermometer to verify doneness.
Cross Contamination
Keep raw marinated chicken separate from ready-to-eat foods. Never reuse the marinade that has touched raw chicken as a finishing sauce without bringing it to a boil first. Use separate cutting boards, plates, and utensils for raw and cooked chicken.
Storage
Marinated chicken must be refrigerated at 40°F (4°C) or below. Do not leave marinating chicken at room temperature for more than 2 hours. Consume refrigerated marinated chicken within 24-48 hours for optimal safety.
Handling
Wash hands thoroughly with soap for at least 20 seconds before and after handling raw chicken. Clean and sanitize all surfaces, utensils, and skewers that contact raw poultry.
Allergen Warning
This recipe contains soy. Ensure all serving dishes, basting brushes, and grilling equipment are free of allergen residue if serving to individuals with soy allergies.
High Risk Population
Poultry products carry salmonella risk. Immunocompromised individuals, young children, elderly, and pregnant persons should ensure chicken is cooked to 74°C and consumed immediately after cooking.
Shelf Life
Cooked chicken skewers should be consumed within 3-4 days when refrigerated. Reheat leftover skewers to 74°C before consuming.
Pro Tips
Technique
Don't rush the char—let the chicken sit undisturbed on the grill for a full 6-8 minutes per side before you even think about moving it. That resistance you feel when you first lay it down? That's the sugars in the honey breaking down into caramel, and fighting that process is fighting the flavor.
Substitution
If you can find calamansi at an Asian market, swap it straight in for the lime—both the marinade and the baste. The flavor profile is nearly identical but with a more floral, less acidic edge that hits closer to what my lola actually used at her stand.
Time Saver
Even 30 minutes in the fridge makes a difference, but if you're feeding a crowd, marinate the night before and let the chicken come to room temperature for 20 minutes before grilling. Cold meat on a hot grill cooks unevenly and you'll lose that juicy interior we want.
From the chef
Chicken inasal lives and dies by the marinade and the baste, and this version keeps both honest — soy, lime, garlic, ginger, and honey soak into the thigh pieces for up to four hours, building flavor from the inside out. The baste is a second hit of the same flavors, brushed on in the final minutes so it builds into a sticky, caramelized layer over the char. Thigh meat is the right call here: it stays juicy under high heat where breast would dry out, and the fat edges catch and crisp where they hit the grates. You want deep grill marks and an internal temp of 74 degrees. Serve with lime wedges and squeeze generously — that brightness against the sticky glaze is the whole point.
TagsStreet FoodGrilledCitrusMarinatedSkewersQuick PrepSummer
Source: generated · June 12, 2026