Authentic Chicken Inasal Recipe

 **Bring the Flavors of Bacolod to Your Grill: Chicken Inasal**  

Have you ever tried your hand at making Chicken Inasal, the iconic Bacolod-style grilled chicken? If not, you’re in for a treat! This Filipino favorite takes humble chicken to a whole new level with its vibrant flavors and smoky, charred goodness.  

Let’s face it: chicken is a staple in most households, but it’s easy to fall into a rut with the same go-to recipes. If you’re craving something fresh and exciting, Chicken Inasal is the perfect way to shake things up.  

What makes it so special? This dish is all about the marinade—a fragrant mix of calamansi juice, garlic, ginger, vinegar, and annatto oil that gives the chicken its signature tangy, savory, and slightly sweet profile. As it sizzles on the grill, the flavors intensify, resulting in juicy, golden-brown chicken that’s bursting with character.  

So, fire up your grill, gather the ingredients, and transport your taste buds to the vibrant streets of Bacolod. Chicken Inasal isn’t just a meal; it’s an adventure in flavor, and a surefire way to make your next barbecue unforgettable!

Ingredients

• Main Ingredient
• 1 kg chicken, cut into serving parts
• Marinade Ingredients
• 1 head garlic, minced
• 1 pc thumb-sized ginger, chopped
• 1 stalk lemongrass, chopped
• ¾ cup vinegar
• ¼ cup calamansi juice
• 3 tbsp brown sugar
• 2 tbsp salt
• ½ tbsp ground pepper
• Annatto Oil Ingredients (Can be reserved for future use)
• 1 cup cooking oil
• 500 g (1.1 lbs) chicken skin and/or chicken fat
• 4 tbsp annatto seeds
• 3 cloves garlic, peeled and crushed
• 1 pc bay leaf
• Basting Sauce Ingredients
• 4 tbsp annatto oil
• ½ cup butter, or margarine, melted
• 1 tsp calamansi, or lemon juice
• salt, to taste

Instructions

1. Chicken Procedure
2. In a large bowl, add-in and combine all the marinade ingredients. Whisk until well-incorporated.
3. In a freezer bag or ziplock, place the chicken parts and pour-in the marinade. Seal the bag and marinate chicken for 1 to 5 hours.
4. In a large bowl, add-in and combine all the basting sauce ingredients. Mix well and set aside afterwards.
5. Prepare the charcoal grill or preheat the grilling pan in medium heat.
6. Grill the chicken parts for 30 to 50 minutes while generously brushing with basting sauce every 10 minutes.
7. Transfer to a serving plate or serving tray and let it rest for 10 minutes. Serve immediately afterwards and enjoy!
8. Annatto Oil Procedure
9. In a medium saucepan over medium heat, pour-in the cooking oil and add-in the chicken skin and/or chicken fat. Cook for 10 minutes until chicken oil starts to come out. Remove all the chicken pieces using a slotted spoon.
10. Apply low heat and add-in all the remaining annatto oil ingredients. Cook for 1 to 2 minutes.
11. Using a fine-mesh sieve, strain the oil into a jar and discard seeds and aromatics. Set aside.

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