Last Updated on March 25, 2024 by Ed Joven
Try this Chicken Inasal Recipe & experience the magic of perfectly marinated, grilled chicken.
Chicken Inasal, a Filipino dish originating in the province of Negros Occidental, is more than just grilled or barbecued chicken. It's an explosion of taste, a cultural touchstone, and a testament to the resourcefulness and creativity of Filipino cuisine. From its humble beginnings in Bacolod City, the dish has taken the Philippines by storm, becoming a beloved staple for locals and visitors alike.
Bacolod, fondly nicknamed the "Chicken Inasal Capital of the Philippines," boasts a dedicated area called "Manokan Country." Countless restaurants line the streets, each offering their unique take on this iconic dish. The aroma of grilling chicken mingles with the vibrant energy of the crowd creates an experience beyond simply satisfying hunger.
Chicken Inasal's popularity extends far beyond Bacolod. Restaurants nationwide proudly feature the dish on their menus, often with signature twists. Chains like Mang Inasal and Bacolod Chicken Inasal have even brought the taste of Inasal to a broader audience, showcasing its versatility and appeal.
So, whether you're a seasoned food enthusiast or simply curious about exploring new culinary territories, Chicken Inasal is a must-try. It's a journey into the heart of Filipino cuisine, offering a glimpse into the country's rich culinary heritage and vibrant culture. With its irresistible flavors and unique preparation process, Chicken Inasal promises an experience far beyond a meal.
Ingredients and Cooking Procedure of Chicken Inasal: |
Chicken Inasal Recipe
Ingredients
- 4 pcs Chicken quarter legs
INASAL MARINADE:
- 8-10 pcs Calamansi
- ยฝ cup Tuba vinegar
- ยผ cup soy sauce
- 1 30g Sachet Oyster sauce
- 1 teaspoon ground pepper
- 6 cloves garlic
- 3 pcs thumbs size Ginger
CHICKEN OIL:
- 100 g Chicken skin/fats
- ยผ cup Canola Oil
- 1 tablespoon atsuete seeds
DIPPING SAUCE:
- Spicy Sinamak
- Toyo-Mansi
- Siling Labuyo
SERVE WITH:
- Rice & Fried Garlic
Instructions
- We need to slit the chicken legs (watch the video to see how to do it)
- Place the chicken in a baking pan or a large bowl
- Pound Ginger using mortal and pestle
- Pour Vinegar (Tuba is recommended for Inasal) to Chicken
- Add soy sauce, calamansi juice, ground black pepper, crushed garlic and ginger
- Add 1(30g) Sachet of Oyster sauce
- You can also add Tanglad stalk but optional
- Using gloves massage the marinade into the chicken.
- Place in the refrigerator and Marinate for at 2 to 6 hours.
- In a fry pan over medium heat, place fatty chicken skin and fry, turning as needed, until crisp and renders oil.
- Then add atsuete seeds fry until the oil turns orange, remove from heat and set aside.
- Lightly grease grill and heat over hot coals.
- Drain chicken from marinade and scrape off any stray aromatics. Arrange chicken in a single layer over hot grates with skin side up.
- Grill chicken for about 30 to 40 minutes, turning once or twice and basting regularly with chicken oil.
- Remove from the grill and allow to rest for about 3 minutes. Serve hot with the remaining chicken oil, steamed rice and dipping sauce.
Video
Nutrition
The Essence of Inasal: Unveiling the Secrets of Flavor
The beauty of Chicken Inasal lies in its adaptability. While countless variations exist, the dish's essence remains rooted in meticulously marinated chicken, grilled or barbecued to succulent perfection. The marinade, often boasting a vibrant orange hue thanks to the inclusion of annatto seeds, infuses the chicken with a unique and captivating blend of sweet, savory, and slightly tart flavors.
A Labor of Love: The Art of Marinating
The preparation process itself is an integral part of the Inasal experience. The chicken undergoes a meticulous marination process, often lasting for hours or overnight. This deliberate and slow approach allows the flavors to penetrate deep into the meat, ensuring a burst of deliciousness in every bite.
Tips for Mastering Chicken Inasal:
Marination Magic:
- Time is Key: While the minimum marinating time is 1-2 hours, aiming for 6-8 hours or even overnight allows the flavors to fully penetrate the chicken, resulting in juicier and more flavorful results.
- Tenderize with Acid: Incorporating acidic ingredients like vinegar, lemon juice, or calamansi in the marinade helps tenderize the chicken, making it easier to chew and digest.
- Customize Your Blend: Experiment with different spices like ginger, garlic, lemongrass, black pepper, and paprika to create your own unique flavor profile.
Grilling Perfection:
- Pre-heat your grill: Ensure your grill is preheated to medium-high heat before placing the chicken to achieve a nice sear and prevent sticking.
- Basting is key: Brush the chicken with the remaining marinade or a pre-made basting sauce throughout the grilling process. This adds moisture, prevents dryness, and keeps the flavors vibrant.
- Don't overcook: To avoid dry or burnt chicken, use a meat thermometer and cook to an internal temperature of 165°F (74°C) in the thickest part of the thigh.
Additional Tips:
- Use bone-in chicken pieces: Bone-in chicken offers superior flavor and helps keep the meat moist during cooking. Chicken thighs or legs are ideal choices.
- Let it rest: After grilling, allow the chicken to rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful experience.
- Accompaniment Ideas: Pair your Inasal with traditional Filipino sides like garlic fried rice, salsa roja, and atchara (pickled vegetables) for a complete and authentic culinary journey.
By following these tips and experimenting with your own variations, you can elevate your Chicken Inasal to restaurant-worthy perfection!
Whether you're a seasoned foodie or simply curious about exploring new culinary territories, Chicken Inasal is a must-try. It's a journey into the heart of Filipino cuisine, offering a glimpse into the country's rich culinary heritage and vibrant culture. With its irresistible flavors, unique preparation process, and cultural significance, Chicken Inasal promises an experience far beyond a meal.
And to truly appreciate the magic of Bacolod Chicken Inasal, Recreate this iconic dish in your kitchen and savor the taste of Bacolod in every bite. Trust us, it will be an experience you will remember.
Filipino Chicken Recipes:
- Creamy Pininyahang Manok sa Gata
- Chicken Pandan Recipe
- Chicken Pastil Recipe
- Creamy Chicken Pastel Recipe
- Filipino Tamales Recipe
- Max’s style Fried Chicken Recipe
- Chicken Salpicao Recipe
- Adobong Adidas (Chicken Feet Adobo)
- Kalderetang Manok
- Chicken Asado Recipe
Terry Generoso says
Nice recipe. Seems like inasal from Bacolod Chicken Inasal.
louis says
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..
Cathalino Andaya says
I've tried that too at Bacolod Chicken Inasal. It taste nice. Thanks for the recipe.
Anna Sy says
tried the recipe and loved it. now i don't miss bacolod inasal. thanks for the recipe
Marie Ann Tiu says
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.
benjho says
Loved the Recipe and loved the taste!!!
heart says
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
Helen V. says
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.
tessg. says
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
Esmeralda Quinto Matarong says
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..
Dax Lubas says
Bacolod chicken inasal? I've been there too.
Aicy Denzo says
I love Chicken Inasal!!! will try this recipe.
ian llana says
i love this food... yumyum... i can eat this everyday... thanks to this site now i know how to make "INASAL"... you guys ROCK!!!
Sheryl An Mungcal says
ganyan din magmarinate si mama,. ang sarap,.
Nafnaf says
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!