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Chicken Inasal Recipe

16 Dec

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Preparation & marinating: 6 hours to overnight

Estimated cooking time: 40 minutes

Chicken Inasal Ingredients:

2 Chickens (free range if available)
3/4 cup Filipino vinegar
1/4 cup Garlic finely minced
2 stalks Lemon grass optional
Salt
Annatto oil (see notes below)
Wooden skewers
Spiced vinegar

Additional Ingredients Instructions:

2 free-range chickens, approx. 3 pounds each, or if you can find smaller chickens, use 3 of them

3/4 cup Filipino vinegar, palm if you can find it, or cane; or if you must, the equivalent in kalamansi juice (available in the frozen aisle of your Asian market if you don’t have access to fresh)
1/4 cup garlic, minced very finely, or better yet, mashed into a paste with 2 teaspoons sea salt
achuete or annatto oil, made by steeping 1/4 cup annatto seeds in 1/2 cup hot oil for half an hour (If not available, you may mix a small amount of paprika and tumeric to achieve the same color.)
thick wooden skewers, soaked for 1 hour in water prior to cooking
Bottled spiced vinegar for serving, or make your own by mixing Filipino vinegar, lots of crushed garlic, a bit of salt, and a handful of Thai peppers or other tiny red hot peppers

Chicken Inasal Cooking Instructions:

Quarter the chickens, or if using the small ones, halve them. Marinate in the vinegar, garlic and salt, several hours or overnight, turning several times.
Preheat grill to 350 degrees. Make sure your grill is cleaned and oiled well. Cook over indirect heat for 20 minutes, basting with the achuete oil.
Turn and cook for 10-15 minutes more, or until thickest parts of chicken exude clear juices when pierced. Can also be made in a grill pan on the stove if no outside barbecue is available.
Serve immediately with the spiced vinegar. Other welcome additions to the vinegar: some soy sauce or fish sauce if you like, or even some minced ginger.

Variations:

Another technique we’ve found to work well, is to heat the oil in which the annatto is to be steeped, and to steep the garlic (and lemon grass if using) together with the seeds. This ensures a more even distribution of flavors. Just remember to discard this mixture when you’re done with the cooking, as you risk botulism from the garlic. Or, if you want to make it ahead of time, be sure to refrigerate the oil to retard any toxins from developing.
If your chicken is particularly fatty, you could render the fat slowly in a skillet, and use that instead of cooking oil to steep the annatto seeds. In which case, you’ll want to have enough not only for basting but also for serving later, as there’s nothing more appetizing than chicken inasal drizzled with this orange concoction.

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15 Responses

Chinese Recipe

December 29th, 2007 at 8:41 am
1

I found your blog via Google while searching for chinese recipe and your post regarding Chicken Inasal Recipe by PinoyRecipe.Net looks very interesting to me. I just wanted to write to say that you have a great site and a wonderful resource for all to share.
Cathalino Andaya

March 5th, 2008 at 4:31 am
2

I’ve tried that too at Bacolod Chicken Inasal. It taste nice. Thanks for the recipe.
Puerto Gallera - How to get there? | Suplado Online

March 26th, 2008 at 12:44 pm
3

[...] really fun remembering the chicken “inasal” and beef barbeque I cooked. The aroma attracted some foreigners and one of them dared to [...]
Marie Ann Tiu

March 29th, 2008 at 9:14 am
4

Ei there! I have been to bacolod chicken inasal like Cathalino, but I still don’t know how to do their inasal there. Pls share me a recipe of that. tnx.
Terry Generoso

May 4th, 2008 at 6:02 pm
5

Nice recipe. Seems like inasal from Bacolod Chicken Inasal.
Dax Lubas

May 6th, 2008 at 8:44 am
6

Bacolod chicken inasal? I’ve been there too.
Kinilaw na Lukon Recipe by PinoyRecipe.Net

July 11th, 2008 at 9:44 pm
7

[...] Kinilaw na Lukon Recipe – Name anything that you could prepare as â€œkinilawâ€ and for sure Ilonggos have tried it, take for example this delectable and refreshing kinilaw na hipon with coconut vinegar and green mango, try it with Chicken Inasal. [...]
ian llana

September 10th, 2008 at 5:10 am
8

i love this food… yumyum… i can eat this everyday… thanks to this site now i know how to make “INASAL”… you guys ROCK!!!
Esmeralda Quinto Matarong

October 7th, 2008 at 10:00 pm
9

This time im no longer a customer of bacolod inasal, mang inasal…i can make my own…hahahha… thanks for this site, its a great help for me..
louis

November 17th, 2008 at 6:02 am
10

try using the local vinegar not the commercial types. When brushing the inasal, try not to use a pastry brush. Fashion out a brush from the lemon Grass leaves! That’s what we do in Bacolod. Ive heard that some use beer in their marinade, never got to rty this one out yet..
tessg.

January 2nd, 2009 at 12:23 pm
11

instead of using palm vinegar or spiced vinegar – used APPLE CIDER VINEGAR – we tried it – SUCCESS!!! if you have calamansi – use it instead of lemon – better taste
benjho

May 13th, 2009 at 8:36 am
12

Loved the Recipe and loved the taste!!!
Anna Sy

May 22nd, 2009 at 12:37 am
13

tried the recipe and loved it. now i don’t miss bacolod inasal. thanks for the recipe
heart

July 15th, 2009 at 7:47 am
14

hahah great! now i can make our own inasal for dinner ryt in our own kitchen for my lola’s birthday this comin Sunday.. ;D thanks a lot for sharing your recipe
Nafnaf

December 2nd, 2009 at 8:26 am
15

I wanted to open an inasal business because we have a vry large space at home that is very desirable for food business and at the same time we are situated in a highway. I will try this recipe.. many thanks!