Chicken Inasal
Chicken inasal hails from Bacolod City, where it’s grilled over hot charcoal until the skin turns deeply charred and glossy with annatto oil. The marinade — a bright mix of vinegar, calamansi, lemongrass, and garlic — gives the chicken its signature tang, while the achuete basting oil layers on color and a subtle earthy flavor. Traditionally served with a mound of garlic rice and a small bowl of spiced vinegar for dipping, it’s one of the most iconic grilled dishes from the Visayas.
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Instructions
- In a bowl, combine vinegar, calamansi juice, lemongrass, garlic, ginger, soda, brown sugar, fish sauce, and pepper. Mix well to make the marinade.
- Pour the marinade over the chicken pieces, making sure they’re fully coated. Cover and marinate in the refrigerator for at least 4 hours, ideally overnight.
- Prepare a charcoal or gas grill over medium heat. Remove the chicken from the marinade, letting excess liquid drip off.
- Grill the chicken, turning occasionally and basting generously with annatto oil, until nicely charred and cooked through, about 25-30 minutes.
- Let the chicken rest for a few minutes before serving with steamed rice, spiced vinegar, and the remaining annatto oil for extra basting.
Cook's Tip
Baste with the annatto oil throughout grilling, not just at the start — it's what gives inasal its signature golden color and keeps the meat moist since the marinade itself is mostly acidic and won't caramelize the skin.