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Bacolod Chicken Inasal Recipe
No need to dine out, when you can grill this delicious Chicken Inasal at home! Follow this simple recipe and get your chicken from The Good Meat Fresh Hub.
Step into the vibrant culinary landscape of the Philippines with our recipe for Chicken Inasal (Inasal na Manok). More than just grilled chicken, this is a distinct, deeply flavorful dish that hails from the Visayas region—specifically in Bacolod City. It is a true culinary icon, celebrated for its unique balance of tangy, savory, and smoky flavor.
The magic of Chicken Inasal lies in its signature marinade and basting. Unlike typical barbecue, this chicken is bathed in a potent mixture of local ingredients that create an unforgettable taste profile.
Instructions
- Finely chop the lemongrass after cutting away dark, fibrous parts.
- Mix vinegar, calamansi juice, garlic, ginger, lemongrass, sugar, salt, and pepper in a large bowl, until blended well.
- Put the chicken quarter legs and cover bowl. Marinate for 2-4 hours in the refrigerator.
- Over medium heat, add chicken fat in a big pan. Cook and turn until it renders oil. Remove the skin and bottoms using a spoon.
- Turn the heat down, put annatto seeds, crushed garlic, and bay leaf. Let it cook for about 1-2 minutes, avoid seeds from burning.
- Let oil be infused with deep orange color for an hour, after removing from heat. Strain the oil, and remove other aromatics. Set the oil aside.
- Prepare the grill with light grease, and enough heat over hot coals.
- Take out chicken from the fridge, and drain excess marinade. On the grill, position each chicken quarter in a single layer with skin side up.
- Grill the chicken, and baste it regularly with the chicken oil. Make sure to turn it once or twice. Let it cook for about 30-40 mins or until the thickest part of chicken registers 160 F in a thermometer.
- Remove from heat, and let it rest for about 3-5 mins. Serve with chicken oil, steamed rice, and choice of sauce.
Ingredients: 4
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