Chicken Inasal: Grilled Chicken from Bacolod
Inasal is the grilled chicken of Western Visayas, marinated in lemongrass, calamansi, vinegar and garlic, then basted with annatto oil while it cooks over charcoal. The result is juicy, fragrant, deep orange and slightly smoky. It is served with garlic rice and a little of the basting oil.
About Chicken Inasal
Chicken inasal is the grilled chicken of Bacolod and the wider Western Visayas. It is marinated in a mixture of citrus, vinegar, lemongrass, garlic and ginger and basted with annatto oil as it cooks, which gives it its golden-orange color. The word inasal means grilled or roasted.
Chicken inasal comes from Bacolod in Negros Occidental and is closely tied to Ilonggo cooking, which shares the Western Visayas region. The hallmark is the marinade, with lemongrass, vinegar, calamansi, garlic and ginger, and the basting oil colored with annatto, which gives the chicken its golden-orange glow. It is typically served on a banana leaf with garlic rice.
Ingredient notes
- Lemongrass: use only the lower, tender part and bruise it to release the aroma.
- Vinegar and calamansi: the acid tenderizes the chicken and gives the signature tang.
- Annatto (atsuete) oil: gives color and a mild, earthy flavor. Warm the seeds in oil, then strain.
- Ginger and garlic: pound them for a stronger flavor than slicing.
Tips for the best Chicken Inasal
- Bruise the lemongrass before adding it so it releases its aroma into the marinade.
- Marinate overnight if you can; the vinegar and citrus tenderize the meat.
- Keep the heat moderate and baste frequently. The annatto oil keeps the skin from drying.
- Use leg quarters or thighs; breast meat dries out more easily on the grill.
What to serve with Chicken Inasal
Serve with garlic rice, a little of the annatto basting oil spooned over the rice, and a dipping sauce of soy sauce, calamansi and chili.
Variations and substitutions
- Oven-roasted: roast at 210 °C and finish under the broiler to char the skin.
- Skewered: thread boneless thighs onto skewers for quicker cooking.
- Chicken barbecue: for a sweeter, soy-based glaze, see our Chicken Barbecue.
Storing and reheating
Store grilled chicken in the refrigerator for up to 3 days. Reheat on a grill, in a hot oven or in an air fryer to bring back the crisp skin; microwaving softens it.
Frequently asked questions
What gives chicken inasal its color?
Annatto (atsuete) oil, brushed on while the chicken grills.
Can I make chicken inasal without a grill?
Yes. Roast it in a hot oven and finish under the broiler, basting with annatto oil.
How long should I marinate chicken inasal?
At least 4 hours, but overnight in the refrigerator gives the best flavor.
What is a substitute for annatto oil?
A mix of oil with paprika and a pinch of turmeric gives a similar color, though the flavor is milder.
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