Chicken Inasal
Inasal nga Manok·(ee-NAH-sal ngah mah-NOK)
Weekend Kamayan (Sunday Feasts for the Pamilya)
Forget the sweet soy-sauce-and-soda marinades of the global fast-food chains; true Bacolod inasal relies entirely on the aggressive tang of coconut vinegar, the floral hit of calamansi, and a heavy hand of pounded lemongrass. It is a savory, aromatic masterpiece forged over hot coals and bathed in liquid gold—a brilliant orange basting oil rendered from actual chicken fat and annatto seeds. This is the real deal, adapted for an American kitchen but sacrificing none of the unapologetic, sour-salty magic that built the legendary street stalls of the Visayas.
Before you start
Save the skin and fat trimmings.
When trimming your chicken leg quarters or thighs, it is critical that you reserve every scrap of excess fat and skin; this is the literal foundation of the authentic chicken oil that makes or breaks the dish.
Ingredients
- bone-in skin-on chicken leg quarters or thighs3 lb
- coarse sea salt1 tbsp
- coconut vinegar or apple cider vinegar1/2 cup
- calamansi juice or equal parts lemon and lime juice1/4 cup
- fresh lemongrass stalks4 med
- garlic1 large head
- fresh ginger1 med piece
- brown sugar1 tbsp
- black pepper1 tsp
- neutral cooking oil1/2 cup
- annatto seeds3 tbsp
- garlic3 small clove
Method
- 01
Score the chicken.
Using a sharp knife, make 2 or 3 deep diagonal slits down to the bone on the meaty side of the chicken pieces to ensure the marinade penetrates deeply and the meat cooks evenly.
- 02
Pound the aromatics.
Process or pound the lemongrass, the large head of smashed garlic, and the ginger in a mortar and pestle until it forms a rough, fragrant paste.
- 03
Build the canonical marinade.
In a large non-reactive bowl, combine the aromatic paste with the vinegar, calamansi juice, brown sugar, and black pepper, stirring until the sugar dissolves.
- 04
Marinate the chicken.
Massage the marinade thoroughly into the chicken, forcing it into the slits and under the skin, then cover and refrigerate for at least 2 hours but no longer than 6 hours.
- 05
Render the chicken fat.
While the chicken marinates, place the saved chicken fat and skin trimmings into a cold wok or small saucepan over medium-low heat and let the fat slowly render for about 15 minutes until the skins become crispy.
- 06
Steep the annatto oil.
Remove the crispy skins, pour the neutral oil into the rendered chicken fat, turn off the heat, and stir in the annatto seeds and 3 small cloves of smashed garlic to steep for 15 minutes before straining.
- 07
Grill over the coals.
Prepare a two-zone charcoal grill and place the chicken skin-side up on the indirect heat side for 15 minutes, then move to direct heat, basting generously with the chicken annatto oil every 3 to 4 minutes until the skin is beautifully charred and the internal temperature reaches 165°F.
- 08
Serve immediately.
Serve hot alongside garlic rice, providing the remaining uncontaminated chicken annatto oil to pour directly over the rice and a saucer of spiced vinegar for dipping.
Notes
The busy weeknight oven method.
To bypass the grill, preheat the oven to 400°F and roast the chicken on a wire rack set over a foil-lined baking sheet for 30 minutes, basting with the annatto oil every 10 minutes, then switch to the broiler for the final 3 to 5 minutes to achieve the essential street-side char.
Mind the marination window.
Do not leave the chicken in this highly acidic bath overnight; the vinegar and calamansi will excessively break down the meat's enzymatic structure and ruin the texture.
Skip the soy sauce.
If you are looking for soy sauce, put it away. True Bacolod inasal derives its vibrant color exclusively from the annatto basting oil, relying solely on vinegar and citrus to flavor the meat.
From Cook Filipino in America.