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Brief Overview
Inasal is one of the most celebrated dishes from the Visayas region of the Philippines. It is not just grilled chicken. It is chicken that has been steeped in a marinade so fragrant and distinct that the scent alone will make you pause before your first bite.
The dish is served on wooden skewers and cooked over open charcoal, giving the meat a smoky aroma that clings to the skin. Often enjoyed with garlic rice and a dipping sauce, it is a meal that feels vibrant and alive.
Eating inasal is as much about atmosphere as taste. It belongs to the lively streets of Bacolod where the sound of sizzling grills and the smell of garlic butter mix with the humid evening air. It is food that gathers people.
What Is Inasal
Inasal is a style of marinated grilled chicken from Bacolod City. The word itself simply means roasted but the preparation and flavour have made it one of the most recognisable Filipino dishes, now found far beyond its original home.
The chicken is cut into parts and soaked in a mixture of vinegar, calamansi juice, ginger, lemongrass and garlic. After marinating, the pieces are skewered and grilled slowly over hot charcoal while being brushed with basting oil.
Each serving comes with a small dish of sinamak which is spiced vinegar often mixed with soy sauce and a squeeze of calamansi. This dip adds sharpness to the smoky chicken and makes the entire meal feel complete.
Ingredients and Taste
The marinade is the secret behind inasal. Vinegar and calamansi keep the meat tender while ginger and lemongrass bring fragrance. Garlic and onion add depth. The basting oil is mixed with annatto seeds which give the chicken a golden colour.
Grilled patiently, the meat turns slightly charred at the edges while staying juicy inside. The smoky flavour blends with the tang of the marinade. It is at once savoury, sour and slightly sweet, making every bite feel balanced.
Eating inasal is never hurried. It is a dish that asks for your full attention. A mouthful of warm garlic rice, a bit of chicken dipped in vinegar and a pinch of chilli creates a combination that feels both simple and generous.
A Taste of History
Inasal comes from Bacolod, a city that has long been known for its sugar plantations and its love for food cooked over coals. Grilling was a natural way to prepare food here and over time it grew into a speciality.
Street stalls first began selling inasal as a cheap and hearty meal. The distinct marinade came from local ingredients that were easy to find and the technique of slow grilling developed as a way to keep the meat moist.
Today, the dish is a symbol of Bacolod itself. There are restaurants across the Philippines devoted entirely to inasal but in Bacolod it still holds a special place, often eaten with friends in lively open air eateries.
Inasal is proof of how a simple approach can create lasting tradition. It is a dish born out of everyday cooking, shaped by its place, and loved for the way it brings together smoke, citrus, and spice in one plate.
How to Make Chicken Inasal (Filipino Grilled Chicken)
Chicken Inasal is a classic grilled chicken dish from Bacolod in the Philippines. It is marinated in a mixture of vinegar, calamansi, lemongrass and spices, then grilled to smoky perfection while being basted with annatto oil. Expect bright, tangy flavours balanced with aromatic lemongrass and a gentle smokiness from the grill. See the recipe card at the bottom for printable directions
Ingredients
For the chicken and marinade
- 1.5 kg chicken (preferably leg and thigh quarters)
- 4 tbsp cane vinegar (or white vinegar)
- 6 tbsp calamansi juice (or lime juice)
- 6 cloves garlic, finely minced
- 2 stalks lemongrass, white part only, bruised and chopped
- 1 thumb sized piece fresh ginger, peeled and grated
- 2 tbsp brown sugar
- 2 tsp salt
- 1 tsp freshly ground black pepper
For the basting oil
- 3 tbsp annatto (achiote) seeds
- 100 ml neutral oil (coconut oil or groundnut oil)
- 1 tbsp butter
- 1 garlic clove, lightly crushed
For serving
- Steamed rice (ideally garlic fried rice)
- Spiced vinegar dip (vinegar with chopped chillies, onion and garlic)
Cooking Instructions
Step 1: Prepare the marinade
To begin, combine vinegar, calamansi juice, minced garlic, lemongrass, grated ginger, brown sugar, salt and black pepper in a large non-metallic bowl. Stir well until the sugar and salt have dissolved completely. Transition to adding the chicken.
Step 2: Marinate the chicken
Place the chicken quarters into the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavours to penetrate deeply. Move on to preparing the basting oil.
Step 3: Make the annatto oil
In a small pan over low heat, warm the oil with the annatto seeds and crushed garlic. Simmer gently for 3–4 minutes until the oil turns deep orange. Strain and stir in the butter. Let it cool and set aside for basting later.
Step 4: Prepare the grill
Preheat your charcoal grill or barbecue to medium heat. If using an oven grill, preheat to 200°C and line a tray with foil. Lightly oil the grates to prevent sticking. Move to draining the chicken.
Step 5: Drain and rest the chicken
Remove the chicken from the marinade and pat dry with kitchen paper. Allow it to rest for 15 minutes at room temperature so the surface is not wet before grilling. Reserve the marinade for basting during grilling.
Step 6: Start grilling the chicken
Place the chicken skin-side down on the hot grill. Cook for 8–10 minutes on each side, turning occasionally to avoid burning. Transition to basting as it cooks.
Step 7: Baste with annatto oil
Brush the chicken generously with annatto oil and a little of the reserved marinade every few minutes. This keeps the meat moist and builds up a fragrant glaze. Continue until the chicken is fully cooked.
Step 8: Check for doneness
Cook until the internal temperature reaches 75°C and the skin is golden with slightly charred edges. Remove from the grill and rest for 5 minutes before serving.
Final Step: Serve hot
Arrange the Chicken Inasal on a serving platter with garlic fried rice and a small bowl of spiced vinegar dip on the side. Garnish with a wedge of calamansi or lime for squeezing just before eating.
Variations and substitutions
- Substitute calamansi juice with a mix of lime and a little orange juice for a close match.
- For an oven method, cook on a rack at 200°C and finish under the grill for a charred effect.
- Use chicken breast on skewers for a faster cooking alternative.
Cooking Tips for Perfect Chicken Inasal
- Do not over marinate beyond 12 hours to prevent the meat from becoming overly acidic.
- Use charcoal grilling whenever possible for an authentic smoky flavour.
- Baste frequently with annatto oil to keep the chicken juicy and enhance colour.
- Let the chicken rest before serving to lock in the juices.
Inasal (Filipino Grilled Chicken)
Ingredients
For the chicken and marinade
- 1.5 kg chicken preferably leg and thigh quarters
- 4 tbsp cane vinegar or white vinegar
- 6 tbsp calamansi juice or lime juice
- 6 cloves garlic finely minced
- 2 stalks lemongrass white part only, bruised and chopped
- 1 thumb sized piece fresh ginger peeled and grated
- 2 tbsp brown sugar
- 2 tsp salt
- 1 tsp freshly ground black pepper
For the basting oil
- 3 tbsp annatto achiote seeds
- 100 ml neutral oil coconut oil or groundnut oil
- 1 tbsp butter
- 1 garlic clove lightly crushed
For serving
- Steamed rice ideally garlic fried rice
- Spiced vinegar dip vinegar with chopped chillies, onion and garlic
Instructions
- To begin, combine vinegar, calamansi juice, minced garlic, lemongrass, grated ginger, brown sugar, salt and black pepper in a large non-metallic bowl. Stir well until the sugar and salt have dissolved completely. Transition to adding the chicken.
- Place the chicken quarters into the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavours to penetrate deeply. Move on to preparing the basting oil.
- In a small pan over low heat, warm the oil with the annatto seeds and crushed garlic. Simmer gently for 3–4 minutes until the oil turns deep orange. Strain and stir in the butter. Let it cool and set aside for basting later.
- Preheat your charcoal grill or barbecue to medium heat. If using an oven grill, preheat to 200°C and line a tray with foil. Lightly oil the grates to prevent sticking. Move to draining the chicken.
- Remove the chicken from the marinade and pat dry with kitchen paper. Allow it to rest for 15 minutes at room temperature so the surface is not wet before grilling. Reserve the marinade for basting during grilling.
- Place the chicken skin-side down on the hot grill. Cook for 8–10 minutes on each side, turning occasionally to avoid burning. Transition to basting as it cooks.
- Brush the chicken generously with annatto oil and a little of the reserved marinade every few minutes. This keeps the meat moist and builds up a fragrant glaze. Continue until the chicken is fully cooked.
- Cook until the internal temperature reaches 75°C and the skin is golden with slightly charred edges. Remove from the grill and rest for 5 minutes before serving.
- Arrange the Chicken Inasal on a serving platter with garlic fried rice and a small bowl of spiced vinegar dip on the side. Garnish with a wedge of calamansi or lime for squeezing just before eating.
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