Bacolod Chicken Inasal (Authentic Recipe)
If you’re looking for a delicious Chicken Inasal recipe, this homemade version is inspired by the famous Bacolod-style Chicken Inasal known for its juicy meat, smoky aroma, and flavorful marinade.
Chicken Inasal is one of the most popular Filipino grilled chicken dishes, traditionally marinated in a mixture of calamansi, vinegar, garlic, ginger, and lemongrass before being grilled over charcoal. The combination of citrus, aromatics, and atsuete oil creates the signature flavor and vibrant color that make this dish a favorite throughout the Philippines.
In this recipe, I share my version of Bacolod-style Chicken Inasal using simple ingredients that are easy to find at home. The chicken is marinated for several hours to absorb maximum flavor, then basted with homemade atsuete chicken oil while cooking to keep it juicy and flavorful.
Whether you’re cooking on a charcoal grill, in the oven, or in an air fryer, this Filipino grilled chicken recipe delivers tender, juicy meat with a delicious balance of savory, tangy, and slightly sweet flavors. Serve it with garlic rice, toyomansi, or spiced vinegar for a complete Filipino meal.
🍗 Tips Before Cooking
- Marinate time matters: Minimum of 4 hours is needed for the flavors to develop properly. Best results are achieved at 4–8 hours. For deeper flavor, you may extend up to 12–16 hours for larger chicken pieces or quarters, but avoid going beyond this to maintain the ideal texture of the meat.
- Pound the lemongrass well: This helps release its full aroma and flavor into the chicken.
- Balance is key: The flavor should be tangy, garlicky, and slightly savory—not overly sour or sweet.
- Always baste while cooking: Atsuete oil is essential for moisture, color, and that signature inasal look.
- Drain before cooking: Let excess marinade drip off to prevent burning of garlic and sugars during grilling or roasting.
Bacolod Chicken Inasal (Authentic Recipe)
Ingredients
Chicken
- 2 kg Chicken quarters
Marinade
- 1 whole head Garlic crushed + minced
- 3/4 cup Calamansi juice
- 1/3 cup Cane vinegar or Coconut vinegar
- 2 thumbs Ginger grated or minced
- 3 stalks Lemongrass pounded, white part only
- 1 1/2 tbsp Rock salt
- 1 tsp Ground black pepper
- 2 tbsp Brown sugar
Atsuete Chicken Oil (Basting)
- 4 cups Chicken skin Or 1 cup neutral oil (Canola, Vegetable, or Corn Oil)
- 3 tsp Atsuete/annatto powder
- 6-8 cloves Garlic lightly crushed
- 2 tsp Whole peppercorns
- 1-2 pcs Bay leaves
Dipping Sauce
- Toyomansi soy sauce + calamansi + chili
- Spiced vinegar suka, bawang at sili
Instructions
Marinate the Chicken
- Combine all marinade ingredients in a large bowl.
- Add chicken and massage well.
- Cover and refrigerate for at least 4–8 hours
Prepare Atsuete Oil
- Heat chicken skin over low heat until fat renders.
- Add garlic, peppercorns, and bay leaves.
- Add atsuete powder and stir gently for 1–2 minutes.
- Turn off heat and strain.
- Add butter if desired for shine and richness.
Cook the Chicken
- Grill over medium heat for 35–50 minutes
- Turn frequently
- Baste with atsuete oil every 10–15 minutes
Serve
- Serve hot with hot white rice
- Toyomansi (soy sauce + calamansi + chili)
- Spiced vinegar (suka, garlic, sili)
Oven or Air fryer cooking
🍗 Oven Method
- Preheat to 170–180°C
- Bake for 45–55 minutes
- Baste every 15–20 minutes
- Optional: broil for 3–5 minutes at the end
⚠️ Less smoky flavor compared to grilling
🍟 Air Fryer Method
- Cook at 180°C for 20–25 minutes
- Flip halfway
- Baste after flipping
- Finish at 200°C for 3–5 minutes
⚠️ Crispy and juicy but no smoky charcoal flavor
💡 Final Note
There are many versions of Bacolod inasal, and every home or restaurant may have slightly different ratios and techniques. This recipe is a homemade interpretation inspired by traditional flavors, focusing on balance, aroma, and grilling technique.