Chicken Inasal
Chicken Inasal
Bacolod's Smoky, Tangy Grilled Chicken
About This Recipe
Chicken Inasal put Bacolod City on the food map. Walk through Manokan Country in the Visayas and the smell of chicken grilling over charcoal hits you from a block away. What makes inasal different from regular barbecue is the marinade - coconut vinegar, calamansi, and lemongrass do the heavy lifting, while annatto oil gives it that unmistakable orange hue.
Mang Inasal turned this street food into a nationwide chain, but the original version from small ihawan stalls still tastes different. Home cooks in Bacolod guard their own marinade ratios closely. This recipe stays faithful to the traditional approach - tangy, slightly sweet, with enough garlic to make your neighbors jealous.
Ingredients
- 1 kg chicken leg quarters (4 pieces)
- 1/3 cup coconut vinegar (sukang tuba)
- 1/4 cup calamansi juice
- 1 head garlic, minced
- 2 stalks lemongrass (tanglad), bruised
- 1 thumb-sized ginger, sliced
- 2 tbsp brown sugar
- 1 tbsp salt
- 1 tsp ground black pepper
- 3 tbsp annatto oil (achuete oil)
- 1/4 cup butter, melted (for basting)
- 2 tbsp annatto oil (for basting)
- Steamed rice for serving
Instructions
- 1
Make the Marinade
In a bowl, combine coconut vinegar, calamansi juice, minced garlic, brown sugar, salt, and pepper. Stir until sugar dissolves. Add lemongrass and ginger slices. Pour in the annatto oil and mix well - this gives the chicken its signature orange color.
- 2
Marinate the Chicken
Score the chicken pieces with shallow cuts so the marinade penetrates deeper. Place in a large container or zip-lock bag and pour the marinade over. Toss to coat evenly. Refrigerate for at least 4 hours, though overnight gives the best flavor.
- 3
Prepare the Basting Mixture
Melt butter and mix with annatto oil. Keep this warm while grilling - you will brush it on the chicken repeatedly during cooking. This basting step is what keeps the meat juicy and adds that rich, golden finish.
- 4
Grill Over Charcoal
Light a charcoal grill and let the coals develop a white ash coating. Place the marinated chicken skin-side up on the grill grate. Cook on medium heat for about 15-20 minutes per side, basting with the butter-annatto mixture every few minutes. Turn only once or twice to get good char marks.
- 5
Check and Serve
The chicken is done when juices run clear and the internal temperature reaches 165F (74C). The skin should be slightly charred with deep golden-orange color. Serve hot with garlic fried rice, a side of chicken oil, and spiced vinegar dipping sauce.
Tips & Variations
Make Your Own Annatto Oil
Heat 1/2 cup cooking oil with 2 tbsp annatto seeds on low heat for 5 minutes. Strain and use. Homemade tastes fresher than store-bought.
No Charcoal Grill?
A cast iron grill pan works as a backup. Get it smoking hot before placing the chicken. You won't get the same smokiness, but the flavor still comes through.
Chicken Oil Drizzle
Save the rendered fat from grilling and mix with annatto. Drizzle over garlic rice - that's how Manokan Country stalls serve it for maximum flavor.