Bacolod Chicken Inasal
This Bacolod Chicken Inasal recipe brings juicy, flavorful grilled chicken marinated in a blend of calamansi, lemongrass, and spices. It's easy to prepare, making it the perfect weeknight meal or weekend grilling favorite!
Servings: 5 people
Calories: 332kcal
Ingredients
- 1½ pounds chicken thigh (skin on)
Marinade
- ½ cup lemon grass (about 3 stalks) (minced)
- 1 cup cane vinegar
- ¼ cup calamansi juice or lemon juice
- 2 tablespoon garlic cloves (minced)
- 1 tablespoon ginger (grated)
- 1 teaspoon annatto powder
- 1 teaspoon salt
- 1 teaspoon ground pepper
- ¼ teaspoon brown sugar
- 2 tablespoon fish sauce
Basting Sauce
- 2 tablespoon Calamansi juice
- 2 tablespoon melted butter
- 3 tablespoon annato oil
- ½ teaspoon salt or 1 tablespoon fish sauce
- 2 teaspoons white, brown sugar or 1 tablespoon honey
- Oil for greasing the skillet
- Spiced vinegar or sinamak
Instructions
- Make the marinade. In a large bowl, combine the lemongrass, cane vinegar, calamansi or lemon juice, garlic, ginger, annatto powder, salt, ground pepper, brown sugar, and fish sauce. Mix until well combined.½ cup lemon grass (about 3 stalks), 1 cup cane vinegar, ¼ cup calamansi juice or lemon juice, 2 tablespoon garlic cloves, 1 tablespoon ginger, 1 teaspoon annatto powder, 1 teaspoon salt, 1 teaspoon ground pepper, ¼ teaspoon brown sugar, 2 tablespoon fish sauce
- Prepare the chicken. Pat the chicken thighs dry, then make a few shallow cuts on the thickest parts so the marinade can soak in better.1½ pounds chicken thigh
- Marinate the chicken. Add the chicken to the bowl and coat well in the marinade. Cover and refrigerate for at least 4 hours, or overnight for the best flavor.
- Make the basting sauce. In a small bowl, stir together the calamansi, melted butter, and your choice of salt or fish sauce, plus the sugar or honey. Mix until smooth.2 tablespoon Calamansi juice, 2 tablespoon melted butter, ½ teaspoon salt or 1 tablespoon fish sauce, 2 teaspoons white, brown sugar or 1 tablespoon honey, 3 tablespoon annato oil
- Preheat your cooking surface. Heat a grill, grill pan, or skillet over medium heat. Lightly oil the surface if needed to help prevent sticking.Oil
- Cook the chicken. Remove the chicken from the marinade and let any excess drip off. Place the chicken skin side down and cook until lightly charred and browned. Flip and continue cooking until the chicken is fully cooked through.
- Baste while cooking. During the last several minutes of cooking, brush the chicken with the basting sauce a few times to build color and flavor.
- Rest the chicken. Remove the chicken from the heat and let it rest briefly before serving.
- Serve. Serve hot with rice and your favorite dipping sauce on the side.Spiced vinegar or sinamak
Notes
- Score the chicken before marinating. A few shallow cuts in the thickest part help the marinade soak in better. If you are using skin on thighs, this step really helps the flavor get past the surface.
- Marinate overnight if you can. That gives the chicken plenty of time to pick up flavor and tenderize. Just do not push it past 24 hours or the texture can start to get too soft.
- Do not skip the annatto. It gives chicken inasal that signature color, but it also adds a light earthy flavor that makes a difference.
- Warm the basting sauce if needed. If the butter firms up, just warm it a little so it brushes on easily.
- Baste during the last few minutes of cooking. A few layers of basting sauce help build that glossy finish and deeper flavor.
- Let the chicken rest before serving. A few minutes off the heat helps keep the juices in the meat.
- Spoon a little annatto oil over the rice. It ties the whole plate together and gives it that classic chicken inasal feel.
Nutrition
Calories: 332kcal | Carbohydrates: 61.7g | Protein: 18.3g | Fat: 4.5g | Saturated Fat: 1.4g | Cholesterol: 22mg | Sodium: 13603mg | Potassium: 1165mg | Fiber: 10.8g | Sugar: 9.5g | Calcium: 275mg | Iron: 13mg
