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Alvin Cailan’s Chicken Inasal

  • Author: Alvin Cailan
  • Prep Time: 24 hours
  • Cook Time: 1 hour
  • Total Time: 25 hours




  • 4 quart water
  • 1 cup salt
  • 2 heads garlic, minced
  • 6 large lemongrass stalks cut in bias
  • 1 ginger root chopped
  • black pepper, ground coarse
  • 2 fl oz calamansi juice 
  • 2 full chickens

Basting Sauce

Toyomansi Sauce

  • soy sauce
  • calamansi juice
  • fish sauce
  • garlic, minced



  1. In a large stock pot, combine the brine ingredients without the calamansi juice and two chickens. Bring to a boil over high heat, stirring constantly. Cool with ice, or place the pot in a sink packed with ice. Stir occasionally to cool the liquid evenly. Stir in calamansi juice and place chicken into the pot. Refrigerate and brine for 24-48hrs. 

Basting Sauce:

  1. To make the basting sauce, heat the oil with the Chicken SZN in a small saucepan over low heat, stirring occasionally. Remove from heat and stir in the remaining ingredients. Refrigerate until ready to use. 

Toyomansi Sauce:

  1. Combine all the ingredients in a squeeze bottle. Place in refrigerator until ready to use.


  1. Preheat the oven to 425 degree F.
  2. Take your chicken out of the brine and place on a sheet tray. NO NEED to pat it down.
  3. Place the chicken in the oven. Every 7 minutes you’re going to want to rotate the pan 6-8 times during the cooking process. This will stretch the chicken skin out and create a nice even golden brown color across the bird.
  4. Each time you rotate the chicken you’ll want to also use the basting sauce to baste the chicken. Use a culinary brush for best results.
  5. Cook your chicken until an internal temperature of 165 degrees is reached.
  6. Portion your chicken out use the Toyomansi Sauce to dip the chicken in.