Best Bacolod Style Chicken Inasal Recipe (Authentic Negros Flavor)
Bacolod Style Chicken Inasal Recipe
If you’re looking for a delicious Bacolod Style Chicken Inasal Recipe, this homemade version is inspired by the famous Bacolod-style 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.
What makes this Bacolod Style Chicken Inasal Recipe special?
- Juicy, smoky grilled chicken quarters
- Classic Bacolod-style citrus & vinegar marinade
- Homemade atsuete oil basting for that signature orange glaze
- No soy sauce marinade (pure flavor focus)
Bacolod Style Chicken Inasal Recipe Tips
- 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 and chopped, 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
- Butterfly cut the chicken so it cooks more evenly and allows the marinade flavors to penetrate better.
- Combine all marinade ingredients in a large bowl.
- Add the chicken and massage thoroughly to coat all parts.
- Cover and refrigerate for at least 4–8 hours or overnight.
Prepare Atsuete or Chicken Oil
- Place the chicken skin in a pan and cook over low heat. Cover the pan.
- Once a small amount of fat has rendered and the chicken skin starts to lightly brown, add the garlic, peppercorns, and bay leaves. Cover again.
- If the garlic starts browning too quickly, remove them immediately to prevent the oil from becoming bitter. Keep the heat low.
- When the chicken skin is golden brown but not yet crispy, remove the cover.
- Continue cooking until the chicken skin becomes crispy. Remove the chicken skin and set aside.
- Add butter, if desired, for extra shine and richness.
- Add the atsuete powder and stir gently for 1.
- Turn off the heat and strain the oil.
Cook the Chicken
- Grill over medium charcoal heat for approximately 25–40 minutes, depending on the size of the chicken pieces and the heat of the grill.
- Turn frequently to prevent burning and promote even cooking.
- Baste with atsuete oil every time you turn the chicken.
- Continue grilling until lightly charred and aromatic.
- ****For reference, many Bacolod inasal stalls are grilling split/butterflied chicken pieces, not thick whole quarters straight from the fridge. With a good charcoal fire, some pieces can be done in 20–30 minutes.
Serve
- Serve hot with hot white rice
- Toyomansi (soy sauce + calamansi + chili) or 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
Frequently Asked Questions – Bacolod Style Chicken Inasal Recipe
Q: What is Bacolod-style chicken inasal?
A: Bacolod-style chicken inasal is a popular grilled chicken dish from Negros Occidental. The chicken is marinated in vinegar, calamansi, garlic, ginger, and lemongrass, then grilled over charcoal while being basted with atsuete oil.
Q: What vinegar is best for authentic chicken inasal?
A: Sukang tuba (coconut vinegar) is the traditional choice for authentic Negros-style chicken inasal. If unavailable, cane vinegar is a good substitute.
Q: How long should I marinate chicken inasal?
A: Marinate the chicken for 4–8 hours for great flavor. For deeper flavor, marinate up to 12 hours (overnight). Larger chicken cuts can be marinated for up to 16 hours.
Q: Why should I butterfly cut the chicken?
A: Butterfly cutting helps the chicken cook more evenly, reduces grilling time, and allows the marinade to penetrate the meat more effectively.
Q: Can I cook chicken inasal without a charcoal grill?
A: Yes. While charcoal grilling provides the most authentic smoky flavor, you can also cook chicken inasal using a grill pan, gas grill, or oven.
Q: How long should I grill chicken inasal?
A: Grill over medium charcoal heat for approximately 25–40 minutes, depending on the size of the chicken pieces and the heat of your grill. Turn frequently and baste regularly with atsuete oil.
Q: What is atsuete oil used for in chicken inasal?
A: Atsuete oil gives chicken inasal its signature golden-orange color while helping keep the chicken moist and flavorful during grilling.
Q: Is chicken inasal the same as Filipino chicken barbecue?
A: No. Chicken inasal is typically marinated with vinegar and calamansi, while Filipino chicken barbecue often contains soy sauce and more sugar, giving it a sweeter taste.
Q: What should I serve with chicken inasal?
A: Chicken inasal is best served with steamed rice, chicken oil, toyomansi (soy sauce, calamansi, and chili), or spiced vinegar such as sinamak.
Q: Can I freeze marinated chicken inasal?
A: Yes. Place the chicken and marinade in a freezer-safe container or freezer bag and freeze for up to 2–3 months. Thaw completely in the refrigerator before grilling.
Q: Why is my chicken inasal dry?
A: Dry chicken is usually caused by overcooking, excessive grill heat, or insufficient basting. Butterfly cutting the chicken, marinating properly, and basting frequently with atsuete oil can help keep it juicy.
Q: Can I use chicken thighs or drumsticks instead of a whole chicken?
A: Yes. Chicken thighs, drumsticks, leg quarters, and wings all work well for chicken inasal. Adjust the grilling time according to the size of the cuts.
Q: What makes Bacolod chicken inasal different from other grilled chicken recipes?
A: Authentic Bacolod-style chicken inasal is known for its vinegar-based marinade, lemongrass aroma, atsuete oil basting, charcoal-grilled flavor, and minimal sweetness.
Q: Is soy sauce required for authentic chicken inasal?
A: No. Traditional Negros-style chicken inasal does not require soy sauce. Its distinct flavor comes from vinegar, calamansi, garlic, ginger, lemongrass, and atsuete oil.
Q: Can I prepare chicken inasal ahead of time?
A: Yes. You can marinate the chicken ahead of time and keep it refrigerated until ready to grill. For best flavor, marinate for 4–8 hours, up to 12 hours (overnight), or up to 16 hours for larger chicken cuts. Avoid marinating for too long, as the vinegar and calamansi may affect the texture of the chicken.
Watch recipe video of Bacolod Style Chicken Inasal Recipe here:
For more recipe videos, visit our YouTube channel, Onyok Kokok, by clicking the link below.
https://www.youtube.com/@onyokkokok8538
Discover more step-by-step written recipes by clicking the link below.
Filipino Recipes & Cooking – Welcome to onyokrecipes.com
If you enjoyed this Bacolod Style Chicken Inasal Recipe, you may also try our version of Barbecue Style Chicken Inasal. Click here for the recipe video.
Final Note
There are many versions of Bacolod inasal, and every home or restaurant may have slightly different ratios and techniques. This Bacolod Style Chicken Inasal Recipe is a homemade interpretation inspired by traditional flavors, focusing on balance, aroma, and grilling technique.
