Chicken inasal
Chicken inasal, from above
Non vegBacolod

Chicken inasal

Lemongrass and calamansi chicken grilled with annatto oil. Bacolod's smoky orange pride.

60 minTime
48 gProtein each
mildSpice
3hPlan ahead. Soak for 3 hours first; the 60 minutes come after.
Bacolod grills1 chapter · 1 min read

Make it your way

Grandma's wayAnnatto basted, charcoal grilled.
The original
511kcalsame
48 gproteinsame
1 gfibresame
60minutessame

Chicken inasal.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)leg quarters or thighs
Lemongrass3 stalks, pounded
Ginger4 cm, pounded
Garlic10 cloves, pounded
Vinegar⅓ cup coconut or cane vinegar
Lemon juicecalamansi juice
Jaggery1 tbsp
Salt2 tsp
Black pepper1 tsp
Cooking oil (vegetable oil)3 tbsp, for annatto oil
Kashmiri chilli powder1 tsp, or annatto seeds

Method

4 steps
  1. 1Mix lemongrass, ginger, garlic, vinegar, calamansi, jaggery, salt and pepper. Marinate the chicken at least 3 hours.
  2. 2Warm oil with annatto or chilli powder and a little garlic until orange. Strain.
  3. 3Grill over medium charcoal, turning and basting with annatto oil and marinade, until charred and cooked through with no pink.
  4. 4Rest 5 minutes and serve with rice, a little annatto oil on the rice, and spiced vinegar.
Serve it like this

Serve each piece on a banana leaf with garlic rice drizzled with annatto oil, calamansi and a saucer of soy, vinegar and chilli.

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Make it a meal

What goes with Chicken inasal: a bread or rice, a side, something to drink and something sweet.

Bread or rice Burnt garlic fried rice25 min
Bread or rice Methi thepla40 min
On the side Laing60 min
On the side Kinilaw25 min
To drink Calamansi juice10 min
Something sweet Leche flan75 min
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