Cody Casey
Filipino-style chicken is a beloved staple in Filipino cuisine, and cooking it in an air fryer is a convenient, tasty, and healthy way to prepare the dish. The air fryer allows the chicken to be juicy on the inside with a nice, crispy skin on the outside. The cooking method is also versatile, as it can be used to cook a whole chicken or chicken pieces, such as thighs or legs.
Characteristics and Values Table for Air-Fried Whole Chicken, Filipino Style
| Characteristics | Values |
|---|---|
| Type of Dish | Main Course |
| Cuisine | Filipino |
| Main Ingredient | Chicken |
| Method | Air Frying |
| Special Equipment | Air Fryer |
| Marinade | Lemongrass, Garlic, Ginger |
| Additional Ingredients | Olive Oil, Butter, Charcoal |
| Temperature | 350-360°F (180-182°C) |
| Cooking Time | 45-60 minutes |
| Resting Time | 5-10 minutes |
| Serving Suggestions | Rice, Dipping Sauces, Banana Ketchup, Hot Sauce, Worcestershire Sauce, Home-baked Fries |
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$10.86
What You'll Learn
Chicken Inasal Air Fryer
Chicken Inasal is a popular Filipino dish that originated in Bacolod City in the Western Visayas region of the Philippines. The dish features marinated chicken grilled over charcoal and basted until cooked. The use of an air fryer for Chicken Inasal is a convenient twist, especially for indoor cooking during colder months.
Ingredients:
- Whole chicken
- Lemongrass
- Garlic
- Ginger
- Olive oil
- Salt
- Other seasonings of your choice (e.g. Italian seasoning, poultry seasoning, paprika)
Instructions:
- In a large bowl with a lid, prepare your marinade. Smash and thinly slice the lemongrass and add it to the bowl. Smash the garlic, julienne the ginger, and add it to the bowl as well.
- Pat the whole chicken dry with paper towels and tuck the wings under.
- Combine all of the seasonings, including salt, with olive oil in a separate small bowl to make a paste.
- Use a basting brush to coat the breast side of the whole chicken with half of the seasoning rub.
- Lift the chicken with the legs and place it in the air fryer basket breast side down. Use the basting brush to coat the rest of the chicken with the rub.
- Air fry at 350 degrees F (some sources suggest 360 degrees F) for 25-45 minutes, basting every 10 minutes. If you are using chicken quarters or spatchcocking your chicken, it will take less time to cook.
- Flip the chicken to breast side up and cook for an additional 10-20 minutes.
- Check the internal temperature of the chicken. It should be 165 degrees F or higher. Use an instant-read thermometer to check.
- Once the chicken is fully cooked, let it rest for 5-10 minutes before serving.
Tips:
- If your air fryer allows, remove the grate from the bottom. This will allow for more space and the breast meat will marinate in the released juices as it cooks.
- You can smoke the chicken after cooking to give it an extra nice flavor.
- Chicken Inasal is traditionally served with various dipping sauces.
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Marinating the chicken
Firstly, pat the chicken dry using paper towels. This step may seem counterintuitive, as you may think that the moisture from the marinade is enough. However, drying the chicken first allows for better adhesion of the marinade and ensures that the spices and oils can penetrate the meat more effectively.
Next, prepare your marinade. In a small bowl, combine all your chosen seasonings with oil to create a paste. You can use a variety of spices and herbs, such as Italian seasoning, poultry seasoning, paprika, salt, and ground black pepper. For a more traditional Filipino flavour, you can also try a combination of garlic, ginger, and lemongrass, which will give your chicken a distinct aroma and a yellow-orange hue.
Once your marinade is ready, use a basting brush to coat the chicken generously. Make sure to cover all surfaces, including underneath the wings. You can also use your hands to rub the marinade onto the chicken, but be sure to wear food-safe gloves if you do so. After the chicken is coated, pick it up by the legs and place it breast side down in the air fryer basket.
If you want to enhance the flavour even further, you can try a technique called "spatchcocking," which involves removing the chicken's back to reduce cooking time and allow the marinade to penetrate deeper into the meat. Additionally, removing the grate from the bottom of the air fryer, if possible, can allow the breast meat to marinate in its released juices during cooking, resulting in exceptionally juicy meat.
Finally, let the chicken sit with the marinade for a while. The duration can vary depending on your preference and time constraints. A shorter marination period of 30 minutes to an hour will still add flavour, while leaving it overnight in the refrigerator will intensify the flavours and make the meat even more tender.
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Air-frying the chicken
Air-frying a whole chicken is a great way to ensure juicy meat with a crispy skin. It's a convenient method, especially for indoor cooking, and it's easy to do.
First, you'll want to prepare your chicken. Pat the chicken dry with paper towels and tuck the wings underneath. If you're using a whole chicken, you can spatchcock it, which means removing the back of the chicken, to reduce the cooking time.
Next, prepare your marinade or seasoning. In a small bowl, combine your chosen spices and oil to make a paste. Use a basting brush to coat the chicken with the rub, ensuring you cover the entire chicken, including underneath the wings.
Now, it's time to air-fry! Place the chicken in the air fryer basket breast-side down. If your air fryer allows, remove the grate from the bottom to allow for more space and to let the breast meat marinate in the juices as it cooks. Set the air fryer to 350-360°F (180-182°C) and cook for 40-50 minutes.
After this time, carefully flip the chicken over using tongs. It's important not to skip this step, as it ensures the breast side will have crispy skin. Cook for a further 10-20 minutes. The total cooking time will depend on your air fryer's wattage and size, as well as the size of your chicken.
To check if your chicken is cooked, use an instant-read thermometer. Insert it into the thickest part of the chicken, usually the breast. The internal temperature should be 165°F (74°C). If it hasn't reached this temperature, put the chicken back in the air fryer and check again in a few minutes.
Once the chicken is cooked, remove it from the air fryer and place it on a cutting board or platter. Let the chicken rest for 5-10 minutes before serving. This resting time is important, as it allows the juices to absorb back into the meat.
Your juicy, crispy Filipino-style air-fried chicken is now ready to serve!
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Smoking the chicken
Chicken Inasal is a popular Filipino dish that involves marinating chicken and grilling it over charcoal. The dish has a unique smoky flavour and aroma. The use of an air fryer for Chicken Inasal is a convenient twist, especially for indoor cooking during colder months. While the flavour may differ slightly from traditional grilled Chicken Inasal, the recipe still captures the essence of this beloved Filipino dish.
If you are spatchcocking your whole chicken, which means removing the back of the chicken, it should take less time to cook. If you are keeping the chicken whole, it will take longer. The internal temperature of the chicken should be 165°F or higher. Use an instant-read thermometer to check.
Once the chicken is fully cooked, let it rest for 10 minutes. Serve and enjoy!
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Serving the chicken
Once your chicken is cooked, it's important to let it rest for 5 to 10 minutes before serving. This allows the juices to absorb back into the meat, keeping it tender and
After resting, your chicken is ready to serve! Filipino-style chicken is often served with various dipping sauces, such as banana ketchup, hot sauce, or Worcestershire sauce. It can also be served with rice or fries on the side.
If you're making Filipino Chicken Inasal, you can add an extra step here to give your chicken a smoky flavor. Place the cooked chicken in a heatproof container with a lid. Get a small heatproof bowl and place about a tablespoon of butter or oil in it. Set it aside while you get a piece of coal and put it on a naked flame. Once the coal is red-hot, place it in the bowl with butter or oil, cover the container, and let the chicken absorb the smoke for about 10 minutes.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated in the microwave, air fryer, or oven.
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