This Inihaw na Pusit recipe (Filipino Grilled Squid) is a must-try for tender, smoky, and charred squid! This dish is similar to Japanese Ika Yaki (grilled squid) but features Filipino-style marinades and dipping sauces. This recipe combines both style options, Filipino and Japanese basting sauces and dips, for the best of both worlds! With just a few ingredients and simple grilling techniques, you can achieve restaurant-quality grilled squid at home.
Updated January 6, 2026
Table of contents
I often go to Japanese restaurants with my friend and I always order the grilled squid in addition to sushi. Why? Well, growing up I always had squid dishes, homecooked, and remember the delicious seafood flavor and despite the black sauce and whole squid presentation…I grew fond of inihaw squid and adobo squid (pusit in Tagalog) starting at a young age.
Now I say Japanese restaurants since Filipino restaurants are not as close to my house, but the preparation of grilled is very similar to the Filipino way.
Both are charred and smokey, and when served with some dipping sauces, you can’t go wrong with this slightly chewy, tender, and delicious dish.
I should add, I’ve had lots of grilled octopus appetizers as it has become super popular at all nice restaurants in my area. Yes, the non-Asians are buying $20 appetizers of grilled octopus!
So with that said, save some money and make grilled squid. It’s equally lip-smacking and I’m just wondering when we will see more grilled squid (inihaw na pusit) on the regular menus of these mainstream venues.
What is Inihaw na Pusit
Inihaw na Pusit is a Filipino dish consisting of grilled squid, typically marinated in a mixture of soy sauce, calamansi (Filipino lime), garlic, and spices, then sometimes stuffed with tomatoes and onions before being charred over an open flame.
It has a smoky, slightly sweet, and savory flavor, often served with a dipping sauce of vinegar and chili. This dish is similar to Japanese grilled squid (Ika Yaki), which is also grilled whole and brushed with a soy-based glaze, but the key difference is that Japanese versions often use a sweet teriyaki-like sauce and are sometimes sliced into rings before serving.
Both dishes highlight the natural umami of squid with minimal seasoning to enhance its fresh, chewy texture.
I think the methods are very interchangeable and make two great choices for when having a large gathering! Try both sauces and enjoy the versatility of grilled squid.
Why You’ll Love This Grilled Squid Recipe (Inihaw na Pusit)
- Tender, juicy squid with the right balance of chewiness and flavor
- Seafood BBQ just got elevated
- Healthy, low-fat, and lower calories
- Traditional Filipino-style marinade with a Japanese umami twist
- A variety of dipping sauces to choose from to enhance the taste
- Quick cooking time—perfect for weeknight dinners or summer grilling
Ingredients
For the Squid
- 2 medium fresh squid, cleaned – How to Clean Squid
- 1 tablespoon salt (for cleaning)
- 1 cup Regular Milk – marinate the squid for 30 minutes in the milk; remove then pat very dry
Filipino-Style Basting Marinade
- 2 tablespoons soy sauce
- 2 tsps calamansi juice (or lemon/lime juice)
- 1 tsp coconut vinegar
- 2 tsp oyster sauce
- 1 cloves garlic, minced
- 1 tablespoon brown sugar
- ½ teaspoon black pepper
- ½ teaspoon oil
You can also use this detailed Filipino BBQ Marinade Recipe if you are making a bigger amount of grilled squid.
Japanese-Inspired Basting Marinade
- 2 tablespoons soy sauce (shoyu)
- 1 tablespoon mirin (Japanese sweet rice wine)
- 1 tablespoon sake
- ½ tablespoon miso paste (optional, for extra umami)
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- ½ teaspoon oil
For Grilling
- 1 tablespoon high temp cooking oil – coconut, avocado, peanut
- Bamboo skewers (soaked in water for 30 minutes)
Dipping Sauces (Sawsawan) and Condiments
Filipino Soy-Vinegar Dip
- White Distilled Vinegar – 3/4 cup
- Soy sauce – 1/2 cup
- Garlic, minced – 4 cloves
- Shallots, finely chopped – 3 tablespoons
- Peppercorns – 2 teaspoon
- Ground Black Pepper – 1 teaspoon
- Bird’s eye chilies, chopped – 2-3 pieces; Use siling labuyo (Filipino chili similar to Thai chili) or Thai chilis
- Sugar or Blue Agave – 1 tsp
- Calamansi juice or lemon – 1 tsp
- Optional: ginger, or fish sauce
Japanese Ponzu Sauce
- 2 tablespoons ponzu sauce (or mix soy sauce + citrus juice)
- 1 teaspoon grated daikon radish
- ½ teaspoon wasabi (optional)
Garlic Butter Sauce
- 2 tablespoons grass-fed butter, melted
- 1 clove garlic, minced
- ½ teaspoon lemon juice
Equipment
- Grill
- Charcoal grill or gas grill
- Cast Iron Grill pan (if cooking indoors)
- Tools
- Tongs (for flipping the squid)
- Basting brush (for applying marinade while grilling)
- Skewers (bamboo skewers soaked in water for at least 30 minutes)
- Paper Towels
- Cleaning Supplies
- Knife (for cleaning and scoring the squid)
- Cutting board (to prepare the squid and ingredients)
- Bowl (for marinating the squid)
- Serving Dishes
- Plate or platter (for serving the grilled squid)
- Small sauce bowls (for serving dipping sauces)
Step-by-Step Instructions
- Clean the Squid and marinate it in milk for 30 minutes. Pat very dry. Make your basting marinade of choice while the squid is in the milk. Soak the bamboo skewers in water.
- Score the Squid
- Lightly score the squid’s body in a crosshatch pattern.
- This technique prevents curling on the grill.
- Prepare the Grill
- Preheat a charcoal grill or grill pan over high heat.
- Brush the grill grates with oil to prevent sticking.
- Grill the Squid
- Skewer the squid to keep it flat and easier to flip. Very lightly oil the squid.
- Grill for 2 minutes per side in the flame or until lightly charred then flip immediately. Depending on the size, add or subtract some time.
- Baste with marinade after it’s looking charred while grilling for added flavor.
- Avoid overcooking—squid turns rubbery if left on the heat too long. It’s very fast to cook! Remove from the flame, giving it one last quick swipe with the basting marinade, and set it on a plate.
- Serve Immediately
- Remove from the grill and slice into rings or serve whole.
- Pair with dipping sauces and steamed or garlic rice for a complete meal. Be sure to serve and enjoy right away so the squid stays tender.
Serving Suggestions and Side Dishes
Inihaw na Pusit with either Filipino or Japanese sauces is a really amazing party food! It gathers the crowd near the grill and the family style is perfect for serving. Be sure to add a few sides and you’ll be golden!
- Steamed or garlic rice for a complete meal
- Salad like Asian Caesar Miso Salad or Crunch Miso Salad is pretty epic as a side to grilled squid.
- Grilled vegetables like bok choy or a stir fry such as kobocha squash pinakbet.
- Miso soup or sinigang for added warmth and balance
- Pickled papaya (atsara) for a tangy side
- Have a grill day or brunch with this grilled squid, Filipino grilled chicken skewers, a side of Filipino macaroni salad, and serve a punchbowl of halo halo dessert to complete the foodie vibes!
Expert Tips for Perfect Grilled Squid
- Don’t Overcook – Squid turns rubbery if grilled too long. Two to three minutes per side is enough. Add or subtract time depending on the size of the squid, but it cooks super fast.
- Tenderize – Tenderizing the squid in milk helps make it delicious and removes any fishy smells. It is essential (like I marinate scallops in milk) for an extra elevated and tender inihaw an pusit or Japanese grilled squid recipe.
- Pat Dry Before Grilling – Excess marinade can cause steaming instead of charring. It’s very important to pat the squid very dry. Lightly oil before placing it on the grill.
- Use Fresh Squid – Fresh squid has a mild, sweet flavor. Frozen works too, but thaw it properly.
- For Extra Smoky Flavor – Use a charcoal grill instead of gas or a grill pan. Charcoal and high flame is the best for that charred outer layer.
- Try Stuffing the Squid – Fill the body with tomatoes, onions, and cheese for a richer dish.
Add-ins and Variations
- Sweet and Spicy – Add hot honey to the marinade for a spicy-sweet kick.
- Korean-Inspired – Swap soy sauce for gochujang (Korean chili paste) and add sesame seeds.
- Teriyaki-Glazed – Brush squid with a soyaki sauce glaze in the last minute of grilling.
This grilled squid recipe is a great addition to any barbecue or seafood feast. You’ll get people talking! Whether you go for the classic Filipino-style inihaw na pusit or the Japanese-inspired ika yaki, it’s sure to be devoured.
Grilled Squid Inihaw na Pusit
Equipment
- Grill Charcoal grill is best; Cast Iron Grill pan (if cooking indoors)
- Skewers (bamboo skewers soaked in water for at least 30 minutes)
- paper towels
- chef's knife (for cleaning and scoring the squid)
- cutting board (to prepare the squid and ingredients)
- bowl (for marinating the squid)
- Plate or platter (for serving the grilled squid)
Ingredients
For the Squid
- 3 medium fresh squid cleaned
- 1 tablespoon salt for cleaning
- 1 cup Regular Milk – marinate the squid for 30 minutes in the milk; remove then pat very dry
Filipino-Style Basting Marinade
- 2 tablespoons soy sauce
- 2 tsps calamansi juice or lemon/lime juice
- 1 tsp coconut vinegar
- 2 tsp oyster sauce
- 1 cloves garlic minced
- 1 tablespoon brown sugar
- ½ teaspoon black pepper
- ½ teaspoon oil
Japanese-Inspired Basting Marinade
- 2 tablespoons soy sauce shoyu
- 1 tablespoon mirin Japanese sweet rice wine
- 1 tablespoon sake
- ½ tablespoon miso paste optional, for extra umami
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- ½ teaspoon oil
For Grilling
- 1 tablespoon high temp cooking oil – coconut avocado, peanut
- Bamboo skewers soaked in water for 30 minutes
Dipping Sauces (Sawsawan) and Condiments
- ½ cup Sawsawan
Japanese Ponzu Sauce
- 2 tablespoons ponzu sauce or mix soy sauce + citrus juice
- 1 teaspoon grated daikon radish
- ½ teaspoon wasabi optional
Garlic Butter Sauce
- 2 tablespoons grass-fed butter melted
- 1 clove garlic minced
- ½ teaspoon lemon juice
Instructions
- Clean the Squid and marinate it in milk for 30 minutes. Pat very dry. Make your basting marinade of choice while the squid is in the milk. Soak the bamboo skewers in water.3 medium fresh squid, 1 tablespoon salt, 1 cup Regular Milk – marinate the squid for 30 minutes in the milk; remove then pat very dry
Score the Squid
- Lightly score the squid’s body in a crosshatch pattern. This technique prevents curling on the grill.
Prepare the Grill
- Preheat a charcoal grill or grill pan over high heat. Brush the grill grates with oil to prevent sticking.
Grill the Squid
- Skewer the squid to keep it flat and easier to flip. Very lightly oil the squid.Grill for 2 minutes per side in the flame or until lightly charred then flip immediately. Depending on the size, add or subtract some time.1 tablespoon high temp cooking oil – coconut, Bamboo skewers
- Baste with marinade after it's looking charred while grilling for added flavor.2 tablespoons soy sauce, 2 tsps calamansi juice, 1 tsp coconut vinegar, 2 tsp oyster sauce, 1 cloves garlic, 1 tablespoon brown sugar, ½ teaspoon black pepper, ½ teaspoon oil
- Avoid overcooking—squid turns rubbery if left on the heat too long. It’s very fast to cook! Remove from the flame, giving it one last quick swipe with the basting marinade, and set it on a plate.
Serve Immed
- Remove from the grill and slice into rings or serve whole.Pair with dipping sauces and steamed or garlic rice for a complete meal. Be sure to serve and enjoy right away so the squid stays tender.½ cup Sawsawan
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