Chicken Inasal Recipe: Bacolod's Famous Grilled Chicken

The word "inasal" comes from the Spanish word "asar," which means "to roast" or "to grill." While many parts of the Philippines have their take on grilled chicken, Bacolod's Chicken Inasal stands out for its bold marinade, bright orange hue, and basting oil made with annatto seeds.

In Bacolod, Chicken Inasal is more than just food—it's culture. Locals frequent food stalls and eateries known as "inasalan" to enjoy this grilled delicacy, often paired with garlic rice, atchara (pickled papaya), and ice-cold drinks. It's a dish that brings people together and celebrates the vibrant flavors of the Visayas.

Key Ingredients That Define Chicken Inasal

Chicken Inasal differs from other grilled chicken recipes because of its marinade and basting oil. Here's a breakdown of the essential ingredients:

1. Chicken

   Traditionally, bone-in, skin-on chicken thighs or drumsticks are used for flavor and moisture. You can also use quarters or boneless cuts if preferred.

2. Vinegar (Sukang Iloko or Cane Vinegar)

   Vinegar is a staple in Filipino cooking that adds a tangy flavor that also helps tenderize the meat.

3. Calamansi

   This tiny citrus fruit brings a fragrant, slightly sweet acidity. If unavailable, substitute with a mix of lemon and lime.

4. Lemongrass

   Smashed and chopped, lemongrass infuses the chicken with a refreshing citrus aroma.

5. Garlic and Ginger

   Used generously in the marinade to build depth and savoriness.

6. Annatto Oil (Atsuete Oil)

   This oil, made from annatto seeds, gives Chicken Inasal its iconic orange color and mild nutty flavor.

7. Soy Sauce or Fish Sauce

   It adds umami and saltiness, depending on regional variations.

Ingredients:

For the Marinade:

• 2 lbs chicken thighs or leg quarters, bone-in and skin-on
• ½ cup cane vinegar
• ¼ cup calamansi juice (or lemon-lime combo)
• 3 stalks lemongrass, white part only, finely chopped
• 6 cloves garlic, minced
• 1 thumb-sized piece of ginger, minced
• 1 tbsp brown sugar
• 1 tsp salt
• ½ tsp ground black pepper

For the Basting Oil:

• ½ cup cooking oil
• 2 tbsp annatto seeds
• 3 cloves garlic, smashed
• 1 tbsp margarine or butter (optional for richness)

For Serving:

• Garlic rice
• Spiced vinegar (with chili, garlic, and onions)
• Atchara (pickled green papaya, optional)

Step-by-Step Instructions

Step 1: Prepare the Marinade

Combine vinegar, calamansi juice, lemongrass, garlic, ginger, sugar, salt, and pepper in a large bowl or resealable bag. Mix until the sugar is dissolved. Add the chicken pieces and massage the marinade into the meat. Cover and refrigerate for at least 3 hours overnight for deeper flavor.

Tip: Do not marinate for more than 24 hours, as the acidity may begin to break down the meat too much and affect texture.

Step 2: Make the Annatto Basting Oil

In a small saucepan, heat the oil over medium heat. Add the annatto seeds and smashed garlic. Let it simmer for 2–3 minutes until the oil turns a deep orange. Strain out the solids and stir in the margarine or butter. Set aside for basting during grilling.

Step 3: Preheat the Grill

Prepare your grill for medium heat. If using charcoal, let the coals burn until covered in white ash. Oil the grill grates lightly to prevent sticking.

Step 4: Grill the Chicken

Remove the chicken from the marinade and let excess liquid drip off. Grill the chicken skin-side down first for 6–8 minutes. Turn occasionally, brushing with annatto oil every few minutes. Continue grilling until the chicken is cooked and the internal temperature reaches 165°F (74°C).Note: Grilling times may vary based on thickness and cut. Bone-in pieces generally take 25–30 minutes.

Step 5: Serve and Enjoy

Serve hot with garlic rice, dipping sauce, and pickled vegetables. For a full inasal experience, remember to drizzle more annatto oil over the rice!

Optional Sawsawan (Dipping Sauce) Mix:

• ¼ cup cane vinegar
• 1 clove garlic, minced
• 1 bird’s eye chili, sliced
• A dash of soy sauce (optional)
• Sliced red onions
• This punchy dipping sauce cuts through the richness of the chicken and adds another layer of flavor.

1. Oven Method: No grill? No problem. Bake the chicken at 400°F (200°C) for 35–45 minutes, basting occasionally with annatto oil. Finish under the broiler for a charred finish.
2. Air Fryer: Marinate and air-fry the chicken at 375°F (190°C) for 25–30 minutes, flipping halfway and brushing with oil for color.

Pro Tips for Perfect Chicken Inasal

• Marinate Long, But Not Too Long – Overnight marination is ideal. Too long, and the chicken may become mushy from the acidity.
• Use Fresh Lemongrass. It's key to achieving authentic inasal flavor.
• Frozen or dried lemongrass won't pack the same punch.
• Don't Skip the Annatto Oil – This is the soul of Chicken Inasal. It's not just for color—it infuses the meat with subtle earthiness and richness.
• Use Charcoal If Possible – Nothing beats a charcoal grill for the smoky authenticity you get in Bacolod.
• Balance Your Plate – The richness of the chicken pairs perfectly with vinegar dips, garlic rice, and something pickled to cleanse the palate.

Why You'll Love Making Chicken Inasal at Home

Chicken Inasal is a true crowd-pleaser. It's naturally gluten-free, easy to scale up for gatherings, and packed with flavor from simple ingredients. The marinade and basting oil can be made ahead, making it a great prep-and-grill meal.Whether you're new to Filipino cuisine or a homesick Pinoy craving the taste of Bacolod, Chicken Inasal brings comfort, warmth, and that unmistakable grilled goodness straight to your plate.

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