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Bacolod Chicken Inasal (Authentic Recipe)

Chicken Inasal Recipe (Bacolod-Style) 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, 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)