This dish, which originated from Bacolod, is now popularly partnered with unlimited rice. Famous for its grilled method of cooking, the recipe uses a unique marinade of mixed spices.
“Inasal” comes from the Spanish word “asar” or “to grill”. In Visayan, it means roasted or char-grilled. The Bacolod chicken inasal stands out because it does not use soy sauce in its marinade. Many versions of this charcoal-roasted chicken are offered along Manokan country, which traces its roots to the famous Chicken Alley in the 1970s.
The traditional Inasal marinade includes tuba, or coconut vinegar, garlic, salt, pepper, calamansi, ginger, lemongrass, and brown sugar.
Chicken Inasal is a type of Filipino barbecue that originated in Bacolod. Its traditional ingredients do not include soy sauce or ketchup.
- In a zip bag or large bowl, put the chicken (2 lb, cut into serving pieces); lemon grass (3/4 cups, chopped); salt (1/4 tbsp); black pepper (1/2 tbsp); ginger (2 tbsp, minced); garlic (2 tbsp, minced); brown sugar (1/4 cup); vinegar (coconut, 1 cup); lemon-lime soda (1 cup); and lemon or calamansi juice (1/2 cup).
- Mix the ingredients and let it marinate for an hour or more.
- For the basting sauce, mix the margarine (1/2 cup); salt (1/4 tbsp); annatto oil 93 tbsp); and lemon or calamansi juice (2 tbsp) in a separate bowl. Set aside.
- Grill the chicken that has been marinating for a few hours and baste the chicken with the annatto mixture.
- Transfer the chicken to s serving plate and serve.
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