When we went to Bacolod City in April, the first thing that we ate was Chicken Inasal at the famous Manokan Country. I realized that the Chicken Inasal I tasted here in Manila is not the same as the ones they served us in Manokan Country. It’s more delicious and exciting because we used our bare hands in eating!
Since the inasal fastfood restaurant near our place does not appeal to us anymore, I searched the web for Chicken Inasal recipes to serve at home. I was able to chance upon this recipe. It wasn’t only written by Chef Heny Sison herself but it’s also the same recipe that Nene Rose II, the carinderia we went to at the Manokan Country, uses in their Chicken Inasal.
Here’s the recipe in preparing authentic Bacolod Chicken Inasal.
- 1 whole chicken cut up into quarters (breast and wings or pecho-pak and thighs or pa-a)
- lemongrass, roots crushed
- 1 whole ginger (as big as a baby’s fist), grated
- 2 heads of garlic, crushed
- 1/2 cup brown sugar
- 2 cups cane vinegar
- 1/2 cup calamansi juice
- salt to taste
- margarine (I use Star Margarine.)
- achuete (annatto) seeds
- sinamak (spiced cane vinegar) or sukang pinakurat (spiced coconut vinegar)
- Marinate chicken quarters in cane vinegar, lemongrass, garlic, ginger, brown sugar, and salt overnight.
- Prepare chicken oil by stir-frying annatto seeds in melted margarine. Use half of it to baste the chicken while grilling and half to drizzle over your steamed rice.
- Serve grilled chicken with rice, chicken oil, and sinamak.
Chicken Inasal is very easy to prepare. Just make sure you have enough time to marinate the chicken pieces. I tried marinating it just for an hour and it wasn’t that tasty as the one I marinated overnight. Also, turn over the chicken once in a while when grilling so there will be less burnt sides.
Kaon na ‘ta! (Let’s eat!)
Like my post? CLICK HERE to receive my latest posts via email.