Bacolod Inasal is a beloved Filipino grilled chicken dish known for its vibrant flavors and juicy tenderness. Originating from Bacolod City in the Philippines, this recipe combines a unique marinade of calamansi, vinegar, garlic, and annatto oil that gives the chicken its signature smoky and tangy taste. It’s a perfect balance of savory and slightly sweet notes that make every bite irresistible.
We love how simple ingredients come together to create a dish that’s both comforting and packed with flavor. Whether you’re grilling for a family feast or a casual weekend meal, Bacolod Inasal brings a taste of Filipino tradition right to your table. Let’s dive into this recipe and unlock the secrets behind this iconic grilled chicken that’s sure to become a favorite in your kitchen.
Ingredients
To create an authentic Bacolod Inasal, we use carefully selected ingredients that bring out its distinct smoky and tangy flavors. Below are the essential components broken down for clarity.
Marinade Ingredients
Our fragrant marinade combines citrus, vinegar, spices, and the signature annatto oil that gives Bacolod Inasal its vibrant color and taste:
- 1 cup calamansi juice (freshly squeezed)
- 1/2 cup white vinegar
- 1/4 cup soy sauce
- 6 cloves garlic (minced)
- 1 thumb-sized piece ginger (grated)
- 2 tablespoons brown sugar
- 1 tablespoon annatto oil (also called atsuete oil)
- 1 teaspoon ground black pepper
- 1 teaspoon salt
Basting Sauce Ingredients
The basting sauce locks in moisture and deepens the succulent flavor during grilling. We prepare it with:
| Ingredient | Measurement |
|---|---|
| Annatto oil | 1/4 cup |
| Calamansi juice | 2 tablespoons |
| Soy sauce | 1 tablespoon |
| Garlic (minced) | 2 cloves |
| Brown sugar | 1 teaspoon |
Optional Side Dishes
To complete our Bacolod Inasal feast, these traditional sides perfectly complement the grilled chicken:
- Garlic rice (sinangag)
- Atchara (pickled green papaya)
- Fresh sliced tomatoes or cucumber
- Chicken oil (drippings mixed with herbs for dipping)
Together, these ingredients and sides elevate the authentic Bacolod Inasal experience.
Equipment Needed
To master the art of Bacolod Inasal, having the right tools is essential. Here is a comprehensive list of the equipment we recommend to achieve that perfect smoky flavor and tender texture:
- Grill or Barbecue: A charcoal grill works best to infuse the chicken with that authentic smoky aroma. If unavailable, a gas grill or oven broiler can be alternatives.
- Mixing Bowls: Use medium-sized bowls to prepare the marinade and basting sauce separately.
- Tongs: Essential for turning the chicken pieces safely and evenly on the grill.
- Basting Brush: A silicone or natural-bristle brush helps apply the basting sauce consistently, locking in moisture with every turn.
- Measuring Cups and Spoons: Accuracy in the blend of calamansi juice, vinegar, soy sauce, and other marinade ingredients is key to balancing flavors.
- Knife and Cutting Board: For prepping garlic, ginger, and scallions that enhance the marinade’s aroma.
- Aluminum Foil or Grill Basket (optional): Useful to prevent smaller chicken parts from falling through the grill grates and to control flare-ups.
- Thermometer: A meat thermometer ensures the chicken reaches an internal temperature of 165°F (74°C), guaranteeing safe and juicy results.
- Serving Platter: For presenting the grilled chicken alongside traditional sides like garlic rice and atchara.
| Equipment | Purpose |
|---|---|
| Grill or Barbecue | Impart smoky flavor and evenly cook |
| Mixing Bowls | Prepare marinade and basting sauce |
| Tongs | Safely flip chicken on the grill |
| Basting Brush | Apply marinade or sauce to chicken |
| Measuring Tools | Ensure precise ingredient quantities |
| Knife & Cutting Board | Prep aromatic ingredients |
| Aluminum Foil/Grill Basket | Prevent small pieces from falling |
| Thermometer | Check doneness and food safety |
| Serving Platter | Present the finished dish |
“The right equipment transforms an ordinary cookout into an authentic Bacolod Inasal experience.”
Having these tools ready will help us create the vibrant flavors and juicy tenderness that make Bacolod Inasal so beloved. Next, we move on to preparing the marinade and perfecting the grilling technique.
Prep Work
Before we fire up the grill, thorough prep work ensures that our Bacolod Inasal turns out bursting with authentic flavor and juicy tenderness. Let’s break down the critical steps to get the chicken and sauces ready perfectly.
Preparing the Chicken
We begin by selecting fresh chicken pieces, preferably bone-in thighs or breasts for maximum juiciness. Here’s what to do next:
- Rinse the chicken under cold water and pat dry with paper towels to promote even marination.
- Use a sharp knife to make shallow slashes on the chicken surface. This technique allows the marinade to penetrate deeply enhancing flavor and tenderness.
- Lightly season the chicken with salt and black pepper to start the layering of taste.
Tip: For traditional texture, consider butterflying the chicken pieces to help them cook evenly on the grill.
Making the Marinade
The signature marinade is what sets Bacolod Inasal apart, combining tangy, savory, and slightly sweet notes with vibrant annatto oil color. Here’s our precise formulation:
| Ingredient | Quantity | Preparation |
|---|---|---|
| Calamansi juice | ½ cup | Freshly squeezed |
| White vinegar | ⅓ cup | |
| Soy sauce | ¼ cup | |
| Garlic | 6 cloves | Minced |
| Fresh ginger | 1-inch piece | Grated |
| Brown sugar | 2 tbsp | |
| Annatto oil | 3 tbsp | See note below |
| Black pepper | 1 tsp | Ground |
| Salt | 1 tsp |
Annatto Oil Preparation: Gently heat 3 tablespoons of vegetable oil with 1 tablespoon of annatto seeds until the oil turns bright orange. Strain and let cool before use.
To assemble the marinade:
- Whisk all ingredients in a mixing bowl until sugar and salt dissolve completely.
- Transfer the chicken to a resealable plastic bag or airtight container.
- Pour the marinade over the chicken, ensuring even coating.
- Refrigerate and let marinate for at least 4 hours or preferably overnight for best flavor infusion.
Preparing the Basting Sauce
To keep our chicken moist and layered with flavor during grilling, we prepare a basting sauce that complements the marinade beautifully:
| Ingredient | Quantity | Preparation |
|---|---|---|
| Annatto oil | ¼ cup | Prepared as above |
| Calamansi juice | 2 tbsp | Freshly squeezed |
| Soy sauce | 1 tbsp | |
| Garlic | 2 cloves | Minced |
| Brown sugar | 1 tbsp |
Steps to prepare the basting sauce:
- Combine all ingredients in a small saucepan.
- Heat over low flame, stirring until the sugar fully dissolves.
- Remove from heat and let cool to room temperature.
- Use a basting brush to apply generously on the chicken during grilling.
Instructions
Follow these steps carefully to master the authentic Bacolod Inasal grilling experience. Each process is essential to capture the dish’s signature juicy texture and vibrant flavors.
Marinating the Chicken
- Place 2 lbs of clean chicken thighs or breasts in a large mixing bowl.
- Pour the prepared marinade over the chicken, ensuring every piece is thoroughly coated.
- Cover the bowl tightly with plastic wrap or transfer the chicken and marinade to a ziplock bag.
- Refrigerate and marinate for a minimum of 4 hours, ideally overnight for deeper flavor infusion.
- During marination, gently turn the chicken every hour to distribute the marinade evenly.
Preparing the Grill
- Light the charcoal grill and allow the coals to burn until white-hot embers develop.
- Adjust the grill for medium heat, approximately 350°F to 400°F.
- Clean and oil the grill grates using a cloth dipped in cooking oil to prevent sticking.
- Arrange the coals to create two zones: direct heat for initial searing and indirect heat for cooking through.
| Step | Detail |
|---|---|
| Temperature | 350°F to 400°F |
| Heat Zones | Direct and Indirect |
| Tools Needed | Charcoal grill, oil, cloth |
Grilling the Chicken
- Place the marinated chicken pieces skin-side down over the direct heat zone.
- Grill for 4-5 minutes until the skin develops a rich char and crispness.
- Flip the chicken and repeat the process on the other side.
- Move the chicken to the indirect heat zone to continue cooking without burning.
Basting the Chicken
- Using a silicone or natural bristle brush, generously apply the prepared basting sauce to the chicken every 3-4 minutes.
- Rotate the chicken pieces frequently so the basting sauce caramelizes evenly on all sides.
- This step locks in moisture and deepens the dish’s characteristic smoky-sweet flavor.
Cooking to Perfection
- Continue grilling over indirect heat for an additional 10-15 minutes.
- Use a meat thermometer to check internal temperature aiming for 165°F in the thickest part of the chicken.
- Remove the chicken from the grill and let it rest for 5 minutes; this allows juices to redistribute.
- Serve hot with garlic rice, atchara, and fresh slices of tomato or cucumber for a truly authentic Bacolod Inasal feast.
| Cooking Stage | Duration | Temperature Target |
|---|---|---|
| Direct Heat Sear | 4-5 mins/side | 350°F-400°F |
| Indirect Cooking | 10-15 mins | 165°F Internal |
| Resting Time | 5 mins | Room Temperature |
Serving Suggestions
To serve our Bacolod Inasal authentically and deliciously, we pair the grilled chicken with classic Filipino accompaniments that enhance its vibrant flavors and balance the smoky notes perfectly.
Traditional Side Dishes
- Garlic Rice: Serve with fragrant golden garlic fried rice to add a savory crunch that complements the tender chicken.
- Atchara (Pickled Green Papaya): The pickled, slightly sweet, and tangy atchara cuts through the richness of the grilled chicken, providing a refreshing contrast.
- Fresh Sliced Tomatoes or Cucumber: These vegetables add crispness and a cooling effect to the meal.
- Chicken Oil (Sarsa ng Manok): Drizzle the flavorful chicken oil, rendered from the grilled Inasal marinade, over rice or chicken for an extra layer of savory goodness.
Plating Tips
- Arrange the grilled chicken thighs or breasts on a large platter with a portion of garlic rice on the side.
- Add a small bowl or side plate of atchara nearby.
- Garnish the plate with fresh sliced tomatoes or cucumbers for a splash of color and texture.
- Provide a small dipping bowl of chicken oil for guests to drizzle at their preference.
Beverage Pairings
Pair the meal with refreshing drinks to cut through the richness:
| Beverage | Description |
|---|---|
| Calamansi Juice | Citrus tang that echoes the marinade’s zest |
| Iced Tea | Light and refreshing |
| Local Beer | Crisp and cold to balance smoky grilled chicken |
“Serving Bacolod Inasal with these traditional sides and drinks truly elevates the dining experience, making every bite memorable and authentic.”
Additional Serving Ideas
- For a casual feast, serve the grilled chicken on banana leaves to evoke street food charm.
- Add a squeeze of fresh calamansi over the chicken before serving for an extra burst of citrus brightness.
- Offer a side of steamed white rice if garlic rice isn’t preferred, ensuring all guests enjoy the meal comfortably.
With these Serving Suggestions, our Bacolod Inasal shines at every gathering, delivering the rich heritage and bold flavors this iconic Filipino dish deserves.
Make-Ahead Tips
To enjoy an authentic Bacolod Inasal feast without the last-minute rush, we recommend preparing key components ahead. This approach not only saves time but allows the flavors to develop fully, boosting the dish’s signature taste.
Marinate the Chicken Overnight
Marinating the chicken for at least 4 to 8 hours or preferably overnight is essential. This ensures the meat fully absorbs the vibrant blend of calamansi, garlic, vinegar, and annatto oil. We suggest storing the chicken in an airtight container or sealed plastic bag and refrigerating it during this time.
| Step | Details |
|---|---|
| Marinating time | 4 to 8 hours or overnight |
| Storage | Airtight container or sealed plastic bag |
| Location | Refrigerator |
Prepare the Basting Sauce in Advance
The basting sauce made of annatto oil, calamansi juice, soy sauce, garlic, and brown sugar can be made a day before grilling. Keep it refrigerated in a small jar or bowl covered tightly with plastic wrap. Remove from the fridge about 30 minutes before grilling to let it come to room temperature for easier basting.
Make Garlic Rice and Atchara Ahead
Classic side dishes like garlic rice and atchara (pickled green papaya) taste better if prepared a few hours ahead. For garlic rice, cook the rice and keep it warm or refrigerate to reheat later. For atchara, slice the vegetables and let them marinate in the pickling solution overnight to deepen the flavors.
Preheat the Grill Early
If possible, arrange the grill setup and preheat the charcoal at least 30 minutes before cooking. This allows the heat to stabilize and helps create the desired smoky and charred flavors unique to Bacolod Inasal.
Tips for Storing Leftovers
Store any leftover grilled chicken in an airtight container and refrigerate within 2 hours after cooking. Reheat gently over low heat or on the grill to maintain juiciness without drying it out.
“Patience during marinating unlocks the magical balance of flavors that make Bacolod Inasal truly unforgettable.”
By following these make-ahead tips, we ensure each bite of our grilled chicken bursts with the authentic richness and tender juiciness that defines this iconic Filipino dish.
Conclusion
Mastering Bacolod Inasal brings a taste of Filipino tradition right to our tables. With its distinct marinade and careful grilling, this dish offers a flavorful experience that’s both comforting and exciting.
By paying attention to the details—from marinating to serving—we ensure every bite is juicy and packed with authentic flavor. Whether for a family meal or a special occasion, Bacolod Inasal never fails to impress and satisfy.
Let’s keep exploring and sharing these culinary gems that connect us to rich cultural roots and unforgettable flavors.
Frequently Asked Questions
What is Bacolod Inasal?
Bacolod Inasal is a popular Filipino grilled chicken dish known for its juicy tenderness and vibrant smoky, tangy flavors. It originates from Bacolod City and features a unique marinade of calamansi, vinegar, garlic, and annatto oil.
What are the key ingredients in Bacolod Inasal?
The essential ingredients include fresh chicken pieces, calamansi juice, vinegar, garlic, annatto oil, and a special basting sauce. These create its distinctive savory and slightly sweet flavor.
How long should I marinate Bacolod Inasal chicken?
For best results, marinate the chicken for at least four hours or preferably overnight to allow the flavors to deeply penetrate the meat.
What equipment do I need to make Bacolod Inasal?
You’ll need a charcoal grill, mixing bowls, tongs, and a meat thermometer to properly cook and monitor the perfect grilling temperature.
What are traditional side dishes for Bacolod Inasal?
Common sides include garlic rice, atchara (pickled green papaya), and fresh sliced tomatoes or cucumbers. Chicken oil is also served to enhance the dish’s flavor.
How do I grill Bacolod Inasal correctly?
Grill over medium heat using charcoal, baste regularly with the special sauce, monitor temperature zones, and let the chicken rest after cooking to retain juiciness.
Can I prepare Bacolod Inasal and sides in advance?
Yes, you can marinate the chicken and prepare the basting sauce, garlic rice, and atchara ahead of time to streamline your cooking process.
How should I store leftover Bacolod Inasal?
Store leftover chicken in an airtight container in the refrigerator. Reheat gently to maintain its moisture and tender texture.
What drinks pair well with Bacolod Inasal?
Bacolod Inasal pairs well with light beverages like iced tea, cold soda, or a refreshing tropical fruit juice to complement its smoky and tangy flavors.
Why is Bacolod Inasal so popular?
Its perfect balance of smoky, tangy, savory, and slightly sweet flavors combined with its juicy texture makes Bacolod Inasal a beloved comfort food suitable for many occasions.