Chicken Inasal—juicy, smoky, and bursting with flavor—is more than just grilled chicken for many Pinoys. It’s a street food icon in Bacolod, a weekend favorite in countless provinces, and a culinary symbol of Negrense pride. Cooked over hot coals, basted with annatto oil, and marinated in a mix of calamansi, vinegar, garlic, and lemongrass, this dish hits all the right notes: maasim, maalat, maalat-pampalasa, at masarap.
A Proud Bacolod Original
Chicken Inasal traces its roots to Bacolod City, where its reputation began at humble roadside stalls. The word “inasal” is derived from the Spanish “asado,” which means roasted or barbecued. Pero iba ang timpla ng Pinoy inasal—marinated in native ingredients that bring out natural flavors, then grilled to perfection over charcoal.
Bukod pa rito, its preparation reflects the slow, loving process of Filipino home cooking. Each step—from pounding the garlic to brushing the chicken with atsuete oil—adds depth. And while inasal is popular all over the country now, its soul remains distinctly Negrense.
Samantala, it’s also a social dish. Mas masarap siya kainin habang nakakamay, may sawsawang toyo’t kalamansi sa gilid, at may kanin na may chicken oil. These elements make Chicken Inasal not just a meal, but an experience.
The Street-side Magic of Chicken Inasal
What makes Chicken Inasal stand out isn’t just the taste—it’s the ritual. Picture this: hapon sa Bacolod, may amoy usok at inihaw sa hangin. Rows of grills sizzle with chicken quarters, the air thick with garlic and citrus. Every bite tells a story.
Dahil dito, Inasal is more than just ulam—it’s street culture. It brings people together: barkadas after work, families during Sunday lunch, even solo foodies hunting for authentic flavors.
Gayunpaman, Chicken Inasal has also evolved. Some add a touch of brown sugar for sweetness; others skip the MSG altogether for a more natural marinade. But at its core, inasal remains comfort food with character.
Ingredients for Traditional Chicken Inasal (Good for 4–5 servings)
- 1 whole chicken, cut into serving portions (preferably leg quarters or thighs)
- 1/2 cup cane vinegar
- 1/4 cup calamansi juice (or substitute with lemon)
- 1/4 cup soy sauce (optional)
- 1 head garlic, minced
- 1 thumb-sized ginger, grated
- 3 stalks lemongrass, crushed
- Salt and pepper to taste
For Basting Sauce (Atsuete Oil):
- 1/2 cup cooking oil
- 2 tablespoons annatto (atsuete) seeds
- 2 tablespoons margarine or butter
- 2 cloves garlic, minced
How to Cook Classic Chicken Inasal
- Marinate the chicken – In a large bowl, combine cane vinegar, calamansi juice, garlic, ginger, lemongrass, salt, and pepper. Add chicken pieces and mix well. Cover and marinate in the fridge for 2 to 6 hours.
- Prepare the basting sauce – In a small saucepan, heat oil and annatto seeds until oil turns deep orange. Strain out the seeds, then add margarine and garlic. Mix well and set aside.
- Grill to perfection – Preheat a charcoal grill. Remove chicken from marinade and place over medium heat coals. Baste with atsuete oil every few minutes.
- Cook evenly – Grill the chicken for 30–40 minutes, turning occasionally, until skin is slightly charred and the inside is fully cooked.
- Serve and enjoy – Plate the chicken with steaming white rice, preferably garlic rice with chicken oil. Serve with dipping sauce: toyo, calamansi, and sili.
Why Chicken Inasal Will Always Hit Home
There’s something about that first bite of Chicken Inasal—juicy meat, smokey char, and citrus-garlic kick—that instantly takes you back to the province. It’s the kind of dish that brings you home even if you’re hundreds of miles away.
Bukod pa rito, it’s accessible. You don’t need a fancy kitchen or imported ingredients. Just a bit of patience, some coals, and a love for good food. Mas masarap pa nga kung ikaw ang nag-ihaw.
For many Filipinos, Chicken Inasal is tied to memories—of late-night food trips, family reunions, and street-side meals na walang arte pero punô ng sarap. And that’s the magic of it. It’s a dish rooted in local tradition, yet it speaks to all.
So next time you crave something smoky, tangy, and authentically Filipino, go back to basics. Fire up the grill. Marinate with love. Serve with your hands. And let Chicken Inasal do the talking.