(Updated) How to Make Homemade Chicken Inasal

Chicken Inasal is a famous grilled chicken dish from Bacolod City, the heart of the Western Visayas in the Philippines. It is known for its tangy, garlicky, and smoky flavor—thanks to a unique marinade that sets it apart from other Filipino grilled chicken recipes. What truly makes Bacolod’s version authentic? No soy sauce, no sugar—just clean, bold, and aromatic flavors.

What Makes Bacolod Chicken Inasal Unique?

Unlike other grilled chicken dishes in the Philippines, authentic Chicken Inasal:

• Does not contain soy sauce or brown sugar
• Uses native coconut vinegar, calamansi, lemongrass, and annatto oil
• Is cooked over charcoal for a distinct smoky aroma
• Is served with chicken oil, a vibrant orange condiment drizzled on rice or meat

Ingredients

For the Chicken & Marinade:

• 3 to 4 lbs chicken (preferably leg quarters, thighs, or drumsticks)
• 1 cup native coconut vinegar (or mild cane vinegar)
• 6 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated
• 1 stalk lemongrass (white part only), pounded
• 2 tablespoons calamansi juice (or substitute with lime juice)
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons annatto oil (see below)

For the Basting Sauce:

• 1/2 cup annatto oil
• 1/4 cup coconut vinegar
• 2 tablespoons calamansi juice
• Salt and pepper to taste

How to Make Annatto Oil (Atsuete Oil)

Annatto oil gives Chicken Inasal its signature golden-orange color and earthy flavor.

Ingredients:

• 1/2 cup cooking oil (vegetable or canola)
• 2 tablespoons annatto seeds

Instructions:

1. Heat the oil in a pan over low heat.
2. Add annatto seeds and stir for 2–3 minutes or until the oil turns orange-red.
3. Remove from heat and strain out the seeds.
4. Set aside to cool.

How to Make Chicken Oil (Used for Rice and Finishing)

Chicken oil is made by rendering chicken fat and infusing it with annatto for color and flavor. It’s a staple in Bacolod-style Inasal and served as a condiment.

Ingredients:

• 1 cup chicken skin and fat (trimmed from chicken thighs or back)
• 2–3 tablespoons annatto seeds
• 1/2 cup cooking oil
• 2 cloves garlic (optional)

Instructions:

1. In a pan, cook chicken fat and skin over low heat until the fat renders and the skin becomes crispy.
2. Add annatto seeds and garlic to the hot rendered fat.
3. Let it cook for 2–3 minutes until the oil turns orange.
4. Strain the oil and store it in a clean container.

Use:
Drizzle chicken oil over steamed or garlic rice. It enhances the flavor and gives a vibrant look—this is what makes “inasal rice” special in Bacolod eateries.

Cooking Instructions

1. Marinate the Chicken

• In a large bowl, combine vinegar, garlic, ginger, lemongrass, calamansi juice, salt, pepper, and annatto oil.
• Add the chicken pieces and coat them thoroughly.
• Cover and refrigerate. Let marinate for at least 4 hours, preferably overnight.

2. Prepare the Grill

• Preheat a charcoal grill to medium-high heat. Authentic Chicken Inasal is grilled over live coals for smoky flavor.

3. Skewer the Chicken (Optional)

• You can skewer the marinated chicken on bamboo sticks for easier turning.

4. Prepare the Basting Sauce

• Mix annatto oil, vinegar, calamansi juice, salt, and pepper.
• Use this to baste the chicken frequently while grilling.

5. Grill the Chicken

• Grill the chicken over medium heat for 30–40 minutes, turning and basting every few minutes.
• The chicken should be slightly charred on the outside and fully cooked inside.

6. Serve

• Serve with steamed or garlic rice, a side of chicken oil, and sawsawan (dipping sauce) made from calamansi and salt or vinegar with chilies.

Tips for Authentic Flavor

• Use native vinegar for a more complex acidity.
• Never use soy sauce if aiming for Bacolod authenticity.
• Grill over charcoal, not gas, for that signature smokiness.
• Lemongrass and garlic are the foundation—don’t skimp.
• Use chicken oil as a finishing touch—it’s part of the experience.

Final Thoughts

Authentic Chicken Inasal from Bacolod is more than just grilled chicken—it’s a celebration of regional flavor. With its sharp vinegar notes, earthy lemongrass, and smoky finish, this dish showcases the culinary pride of the Visayas. Whether served on the streets of Bacolod or cooked at home, it remains a favorite for its honest, bold, and deeply satisfying flavor.

Now that you know the secrets—no soy sauce, no sugar, just soul—you can recreate this Filipino classic the authentic way.