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Bacolod-Style Chicken Inasal
85% authentic · Filipino (Western Visayas)
A regional variation of Chicken Inasal from Bacolod, known for its distinct use of coconut vinegar and a generous amount of annatto oil, resulting in a richer, more intense flavor and a deeper orange color.
Ingredients
- Chicken thighs, cut into large chunks1.5 kg
- Coconut vinegar3/4 cup
- Calamansi juice1/4 cup
- Garlic, crushed6 cloves
- Ginger, sliced1 inch piece
- Annatto oil1/2 cup
- Fish sauce3 tbsp
- Lemongrass, bruised3 stalks
- Salt1 tsp
- Black pepper1/2 tsp
Steps
- 1
In a non-reactive bowl, combine coconut vinegar, calamansi juice, crushed garlic, sliced ginger, annatto oil, fish sauce, bruised lemongrass, salt, and pepper. Stir well.
- 2
Add the chicken chunks to the marinade. Ensure all pieces are well-coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
- 3
If using skewers, thread the marinated chicken pieces onto them.
- 4
Preheat grill to medium-high heat.
- 5
Grill the chicken skewers for about 12-15 minutes, turning frequently, until cooked through and nicely charred. Baste with remaining marinade during the last few minutes.
- 6
Serve hot, often with a side of garlic rice and a dipping sauce of soy sauce, vinegar, and chili.
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