Chicken Inasal (Bacolod Citrus Lemongrass Grilled Chicken)
Quick answer
Chicken inasal is the defining grilled chicken of Bacolod City in the Western Visayas region of the Philippines, so inseparable from its origin that it is commonly called...
What makes this special
- Chicken Inasal is a Bacolod grilled chicken basted in annatto oil and marinated in calamansi juice.
- Repeated annatto oil basting during grilling builds the orange color and prevents drying
- Calamansi, vinegar, and lemongrass marinade over two hours drives citrus flavor into the meat
Key ingredients
Core cooking flow
- 1 Score each chicken thigh every 2 cm, cutting 3-4 slits into the thickest par...
- 2 Combine 4 tbsp vinegar, 3 tbsp lime juice, 1 tbsp minced garlic, 2 tbsp soy...
- 3 Submerge the chicken fully in the marinade, seal the container, and refriger...
Chicken inasal is the defining grilled chicken of Bacolod City in the Western Visayas region of the Philippines, so inseparable from its origin that it is commonly called Bacolod chicken. An overnight marinade of calamansi juice, cane vinegar, lemongrass, and garlic allows the acid to work deep into the muscle fibers, tenderizing the meat while coating it in layered citrus and herb fragrance. During grilling over coconut-shell charcoal, the chicken is basted repeatedly with annatto oil, which stains the skin a vivid orange and keeps the exterior perpetually moist so it never dries over the coals. The charcoal smoke combines with the calamansi and lemongrass aromatics to build a smoky-citrus flavor profile that distinguishes inasal from other grilled chicken preparations. The chicken is served alongside garlic rice with a small dish of chicken oil mixed with calamansi juice for dipping. In Bacolod, an entire street called Manokan Country is lined with dozens of inasal stalls that operate simultaneously every evening, filling the neighborhood with charcoal haze.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Score each chicken thigh every 2 cm, cutting 3-4 slits into the thickest parts so the marinade reaches the center.
- 2Season
Combine 4 tbsp vinegar, 3 tbsp lime juice, 1 tbsp minced garlic, 2 tbsp soy sauce, 1 tbsp brown sugar, and finely minced lemongrass stalk in a bowl and stir until the sugar dissolves.
- 3Step
Submerge the chicken fully in the marinade, seal the container, and refrigerate for at least 2 hours or overnight for deeper flavor.
- 4Control
Preheat the grill to medium heat (180-200C) for 10 minutes.
Pat the chicken dry with paper towels, place on the grill, and cook 6-7 minutes per side until grill marks form.
- 5Finish
Stir 1 tbsp annatto oil into the reserved marinade and brush generously over the chicken each time you flip it, building a glossy orange color.
- 6Finish
Remove the chicken from heat when the internal temperature reaches 74C, rest for 3 minutes, then slice against the grain and serve immediately.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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