Have you ever tasted a grilled chicken dish so flavorful, so tantalizing, that it made you close your eyes and savor every bite? If not, prepare to embark on a culinary journey to the Philippines with Chicken Inasal, the pride of Bacolod City. This isn’t just any grilled chicken – it’s a symphony of flavors that will transport your taste buds to the bustling streets of the “City of Smiles.”
Imagine tender chicken pieces, marinated in a vibrant blend of native Filipino ingredients, then grilled to perfection over hot coals. The result? A dish that’s smoky, tangy, and utterly irresistible. Chicken Inasal isn’t just food; it’s a cultural icon, a testament to the rich culinary heritage of the Negrense people.
What sets Chicken Inasal apart from other grilled chicken recipes is its unique marinade and basting sauce. The use of native ingredients like calamansi (a local citrus fruit), lemongrass, and annatto oil gives this dish its distinctive flavor profile and appealing golden-orange hue. It’s a perfect balance of sour, savory, and slightly sweet notes that will keep you coming back for more.
Good news for those with dietary restrictions – this recipe is naturally gluten-free and can be easily adapted for those avoiding dairy. So, whether you’re a culinary adventurer looking to explore new flavors or someone seeking a delicious and healthy meal option, Chicken Inasal has got you covered.
Recipe Ingredients
Let’s gather our ingredients for this mouthwatering Chicken Inasal. Don’t worry if you can’t find some of the traditional Filipino ingredients – I’ve included some easy-to-find substitutes to ensure you can recreate this dish no matter where you are in the world.
| Ingredient | Quantity | Notes/Substitutes |
|---|---|---|
| Chicken | 1 kg (2.2 lbs) | Use a mix of legs and thighs for best results |
| Calamansi juice | 1/2 cup | Substitute with 1/4 cup lime juice + 1/4 cup orange juice |
| Lemongrass | 2 stalks | Finely minced |
| Garlic | 6 cloves | Minced |
| Ginger | 2-inch piece | Grated |
| Brown sugar | 2 tablespoons | |
| Salt | 1 tablespoon | |
| Ground black pepper | 1 teaspoon | |
| Vinegar | 1/4 cup | Use coconut vinegar if available, otherwise white vinegar |
| Annatto seeds | 2 tablespoons | For the basting oil |
| Vegetable oil | 1/2 cup | For the basting oil |
| Butter | 1/4 cup | Softened, for serving |
| Garlic powder | 1 teaspoon | For the garlic rice |
| Cooked rice | 4 cups | For serving |
Recipe Instructions
Now that we have our ingredients ready, let’s dive into the process of creating this Bacolod specialty. Don’t be intimidated by the multiple steps – each one is simple and contributes to the complex flavor profile that makes Chicken Inasal so special.
Marinating the Chicken
- In a large bowl, combine the calamansi juice, minced lemongrass, minced garlic, grated ginger, brown sugar, salt, black pepper, and vinegar. Mix well to create the marinade.
- Add the chicken pieces to the marinade, making sure each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. This allows the flavors to penetrate deep into the meat.
Preparing the Basting Oil
- In a small saucepan, combine the annatto seeds and vegetable oil. Heat over low heat for about 5 minutes, stirring occasionally, until the oil turns a deep orange color.
- Remove from heat and strain the oil, discarding the seeds. Set the annatto oil aside for later use.
Grilling the Chicken
- Preheat your grill to medium-high heat. If using a charcoal grill, prepare it for indirect grilling.
- Remove the chicken from the marinade, allowing excess to drip off. Discard the used marinade.
- Place the chicken pieces on the grill, skin side down. Grill for about 5-7 minutes until the skin starts to crisp and develop grill marks.
- Flip the chicken and continue grilling, basting frequently with the annatto oil. Grill for another 20-25 minutes, or until the chicken is cooked through and the juices run clear when pierced with a knife.
- In the last few minutes of grilling, baste the chicken one final time with the annatto oil to give it a beautiful golden-orange color.
Preparing the Garlic Rice
- While the chicken is grilling, prepare the garlic rice. In a large pan, heat a tablespoon of oil over medium heat.
- Add the garlic powder to the cooked rice and stir well to combine.
- Cook the rice for 2-3 minutes, stirring frequently, until it’s heated through and slightly crispy.
Serving
- Transfer the grilled Chicken Inasal to a serving platter.
- Serve hot with the garlic rice and small dishes of softened butter and additional calamansi halves on the side.
Recipe Tips & Variations
To ensure your Chicken Inasal turns out perfectly every time, here are some additional tips and variations:
- For an authentic touch, serve the Chicken Inasal with a side of vinegar dipping sauce. Simply mix equal parts vinegar and soy sauce with some chopped bird’s eye chilies for a kick.
- If you can’t find annatto seeds for the basting oil, you can use paprika as a substitute. It won’t provide the same flavor, but it will give a similar color to the chicken.
- For a healthier version, you can use skinless chicken pieces. However, keep in mind that the skin helps to keep the meat moist during grilling.
- Don’t have a grill? You can also cook Chicken Inasal in the oven. Preheat to 375°F (190°C), place the marinated chicken on a baking sheet, and roast for about 30-35 minutes, basting occasionally with the annatto oil.
- Leftover Chicken Inasal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop for best results.
Nutritional Information
While Chicken Inasal is a flavorful and satisfying dish, it’s also relatively healthy when consumed as part of a balanced diet. Here’s an approximate nutritional breakdown per serving (assuming the recipe serves 4):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 |
| Protein | 35g |
| Fat | 25g |
| Carbohydrates | 20g |
| Fiber | 1g |
| Sugar | 3g |
| Sodium | 750mg |
Please note that these values can vary based on the specific ingredients used and portion sizes.
Conclusion
As the tantalizing aroma of Chicken Inasal fills your kitchen, you’ll understand why this dish has captured the hearts (and stomachs) of not just the people of Bacolod, but food lovers around the world. There’s something magical about the way the marinade infuses the chicken with its complex flavors, and how the grilling process adds that irresistible smoky char.
I remember the first time I tasted Chicken Inasal on a trip to Bacolod. It was at a small, unassuming eatery, bustling with locals – always a good sign. As I took my first bite, the explosion of flavors was nothing short of revelatory. The tanginess of the calamansi, the aromatic lemongrass, the subtle heat of the ginger, all perfectly balanced and complemented by the smoky grilled flavor. It was love at first bite, and I knew I had to learn how to recreate this dish at home.
Now it’s your turn to experience the magic of Chicken Inasal. Don’t be intimidated by the list of ingredients or the marinating time – the actual cooking process is straightforward, and the result is well worth the effort. As you serve this to your family or friends, watch their eyes light up as they taste this Filipino delicacy. It’s more than just a meal; it’s a journey to the sun-soaked streets of Bacolod, a celebration of Filipino cuisine’s rich tapestry of flavors.
I encourage you to make this recipe your own. Experiment with the marinade, adjust the grilling time to your preference, or try different side dishes. The beauty of home cooking is in the personal touches we add to each dish. And once you’ve mastered Chicken Inasal, why not explore more Filipino recipes? From adobo to sinigang, there’s a whole world of flavors waiting for you to discover.
So fire up that grill, gather your ingredients, and get ready to bring a taste of Bacolod to your own kitchen. Don’t forget to share your Chicken Inasal creations on social media – I’d love to see how your culinary adventure turns out! And if you enjoyed this recipe, be sure to check out my other Filipino-inspired dishes on the blog. Happy cooking!
Disclaimer: This recipe is based on traditional methods and ingredients available up to 2019. Culinary practices and ingredient availability may have changed since then. If you notice any inaccuracies in this recipe, please report them so we can correct them promptly. Always ensure food safety by properly handling and cooking chicken to the recommended internal temperature.
