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Bacolod Style Chicken Inasal Recipe
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Bacolod Chicken Inasal (Authentic Recipe)

Bacolod Style Chicken Inasal Recipe made with chicken marinated in calamansi, vinegar, garlic, ginger, and lemongrass, then basted with homemade atsuete oil. This juicy and flavorful Filipino grilled chicken can be cooked on a charcoal grill. Perfect with garlic rice, toyomansi, or spiced vinegar.
Author Onyok Kokok

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)