Chicken Inasal (Bacolod Citrus Lemongrass Grilled Chicken)
Chicken inasal is the signature grilled chicken of Bacolod City in the Western Visayas, so closely tied to the place that it is often called simply 'Bacolod chicken.' The marinade - calamansi juice, cane vinegar, lemongrass, and garlic - works overnight, its acid penetrating deep into the muscle fibers to tenderize while depositing layers of citrus and herb flavor. During grilling over coconut-shell charcoal, the chicken is basted repeatedly with annatto (achuete) oil, which stains the skin a distinctive orange and keeps the surface perpetually moist so it never dries over the coals. The charcoal smoke mingles with the calamansi and lemongrass aromatics to produce a smoky-citrus flavor profile unique to inasal. Bacolod's Manokan Country - an entire street of inasal restaurants - fills with charcoal haze every evening as dozens of stalls grill simultaneously. The chicken is served with garlic rice and a small dish of chicken oil mixed with calamansi for dipping.
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Instructions
- 1
Score chicken thighs so the marinade penetrates well.
- 2
Mix vinegar, lime juice, garlic, soy sauce, sugar, and minced lemongrass for marinade.
- 3
Marinate the chicken for at least 2 hours.
- 4
Preheat grill to medium heat and cook chicken 6-7 minutes per side.
- 5
Brush with a mix of reserved marinade and annatto oil while grilling.
- 6
Rest for 3 minutes once cooked through, then slice and serve.
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