Bacolod Chicken Inasal (Filipino Grilled Chicken)

Flavor Profile

Bacolod chicken inasal is known for three core flavor notes: tangy citrus, mild acidity, and aromatic herbs. Calamansi gives the marinade a bright citrus edge, while cane vinegar adds depth and balance. Garlic, ginger, and lemongrass complete the profile with savory warmth and a clean, fresh finish.

What sets this dish apart from standard grilled chicken is the basting process. As the chicken cooks, annatto oil is brushed on repeatedly, helping build a lightly caramelized surface while keeping the meat moist. The result is chicken with smoky edges, juicy texture, and a distinct orange-gold sheen.

Ingredient Highlights

The marinade ingredients are simple, but each one has a clear role:

• Calamansi juice supports tenderness and gives the chicken a lively citrus note.
• Cane vinegar adds sharpness and helps the seasoning penetrate.
• Lemongrass and ginger bring aromatic lift, especially over charcoal.
• Annatto in both marinade and basting oil contributes color and subtle earthiness.

Dark meat cuts such as leg quarters are ideal because they remain juicy under direct heat and handle repeated basting well. If using mixed cuts, keep thickness consistent so pieces finish at similar times.

How It Comes Together

The workflow is straightforward: marinate, prepare basting oil, then grill with frequent turning and brushing. After mixing the marinade, coat the chicken thoroughly and refrigerate for at least two hours. Overnight marination is best when possible.

While the chicken marinates, warm the annatto oil ingredients over low heat. This gentle infusion step extracts color and aroma without burning the garlic. Strain the solids and keep the oil ready near the grill.

Once the grill is preheated to medium, place the chicken skin-side down first and cook in cycles, turning and basting every few minutes. This repeated layering of heat and oil creates the signature inasal finish. The chicken is done when the thickest part reaches a safe internal temperature and juices run clear.

Chef's Tips

Control heat more than time. If flare-ups happen, move pieces to a cooler zone instead of lowering quality with rushed flipping. A two-zone fire gives better control, especially for larger leg quarters.

Do not skip resting. Five minutes off heat helps juices redistribute and keeps the first cut from drying the meat out.

If serving a group, finish batches on a tray in a warm oven while the last pieces cook. Brush a final thin coat of annatto oil before serving for extra shine and aroma.

Easy Swaps

If calamansi is unavailable, combine lemon and a small amount of lime juice for a closer flavor profile. If cane vinegar is hard to find, white vinegar works, but use a lighter hand and adjust after tasting the marinade.

Boneless thighs are a practical substitute for leg quarters when faster cooking is needed. They also work well for meal prep because they reheat evenly and stay moist.

For indoor cooking, use a ridged grill pan or roast-and-broil method. You will lose some charcoal character, but the marinade and basting oil still deliver the core inasal taste.

Make-Ahead and Meal Prep

This recipe is meal-prep friendly because the flavor improves after marination and still holds up after reheating. Marinate the chicken a day ahead, then grill when needed. Cooked portions keep well in the refrigerator for up to three days in an airtight container.

For reheating, warm gently in a covered pan with a splash of water, then finish uncovered to recover surface texture. You can also reheat in a low oven and brush with a little reserved annatto oil before serving.

Serve with garlic rice, pickled vegetables, and a simple vinegar dip for a complete plate.