Chicken Inasal

Ingredients

Chicken

• 1chicken, jointed into 8 pieces, or 8 thighs and legs

Marinade

• 150 mlcoconut vinegar
• juice of 8 calamansi, or 3 limes
• 3 stalkslemongrass, bruised and chopped
• 6 clovesgarlic, crushed
• 5cm ginger, grated
• 3 tbspbrown sugar
• 2 tbspsalt
• 1 tspblack pepper
• 150 mllemon-lime soda, optional

Annatto basting oil

• 100 mloil or melted butter
• 2 tbspannatto seeds, atsuete
• 3 clovesgarlic
• 2 tbspof the marinade
• 1 tspsalt

To serve

• steamed rice
• sinamak, spiced vinegar dip
• calamansi
• chicken oil to pour over the rice

Equipment

• bamboo skewers, and a charcoal grill

Directions

1. Warm the oil gently with the annatto seeds for five to ten minutes. Keep the heat low, since overheated annatto turns brown and bitter rather than orange.
2. Strain out the seeds and add crushed garlic and a little of the marinade. Do not leave the seeds in during grilling, since they scorch and speckle the chicken.
3. Marinate for at least four hours, and overnight is better. Do not marinate for much longer than a day, since the acid eventually breaks the surface of the chicken down into something mealy.
4. Soak bamboo skewers in water beforehand so they do not burn. Grill over charcoal that has burned down to glowing embers with no flames. Keep the chicken a reasonable distance above the coals.
5. Brush the chicken with annatto oil every few minutes throughout the grilling. Constant basting is what builds the colour and keeps the meat moist, and a single coat at the start burns off.
6. Baste it again as it comes off the fire. Now the cooking time it needs.
7. Grill for twenty to twenty-five minutes, turning regularly. It should be charred in patches and cooked right through with no pink at the bone. Serve it on the skewer with steamed rice, chicken oil and sinamak.

Technique

• Annatto oil brushed on repeatedly is what gives the orange colour.
• Coconut vinegar and calamansi make it sour rather than soy-dark.
• The chicken oil poured over rice is a genuine part of the dish.

Substitutions

• Lime, or lime with a little mandarin, in place of calamansi.
• Cider vinegar in place of coconut vinegar.

Variations

• Made with wings or gizzards, which are sold separately.
• Made without soda in the marinade.
• Grilled on a rotisserie rather than skewers.

History

Chicken, marinated in a mixture of calamansi lime, vinegar, ginger and annatto seed, then grilled over charcoal, developed in Bacolod, on the Philippine island of Negros, with annatto seed giving the chicken its distinctive orange-tinted colour and the marinade’s citrus and vinegar reflecting a broader Filipino culinary preference for bright, acidic flavours in grilled and marinated dishes. Its specific combination of ingredients and grilling technique developed a strong, specific regional identity tied to Bacolod, sometimes called the chicken inasal capital of the Philippines, with the city’s restaurants and vendors specializing in the dish drawing visitors specifically to sample it. It remains one of the most recognized regional Filipino grilled chicken dishes, distinct from other Filipino grilled chicken preparations found elsewhere in the country.

Frequently asked questions

What is Chicken Inasal?

Chicken Inasal is a main from Philippines: chicken marinated in calamansi, lemongrass and annatto oil, grilled over coals. Chicken, marinated in a mixture of calamansi lime, vinegar, ginger and annatto seed, then grilled over charcoal, developed in Bacolod, on the Philippine island of Negros, with annatto seed giving the chicken its distinctive orange-tinted colour and the marinade’s citrus and vinegar reflecting a broader Filipino culinary preference for bright, acidic flavours in grilled and marinated dishes. Its specific combination of ingredients and grilling technique developed a strong, specific regional identity tied to Bacolod, sometimes called the chicken inasal capital of the Philippines, with the city’s restaurants and vendors specializing in the dish drawing visitors specifically to sample it. It remains one of the most recognized regional Filipino grilled chicken dishes, distinct from other Filipino grilled chicken preparations found elsewhere in the country.

How long does Chicken Inasal take to make?

Chicken Inasal takes 30 min plus 4 hr marinating of preparation and 25 min of cooking. The recipe makes 4 servings. It is rated medium to make.

What can I substitute in Chicken Inasal?

Yes, within limits. Lime, or lime with a little mandarin, in place of calamansi. Cider vinegar in place of coconut vinegar.

What is the most important thing to get right in Chicken Inasal?

Warm the oil gently with the annatto seeds for five to ten minutes. Keep the heat low, since overheated annatto turns brown and bitter rather than orange.