Rice, please! More? How about the option of loving unlimited rice when you are at home? Filipinos love rice! Especially when paired with the perfect grilled chicken, Filipino style!
Today, we are to cook a special recipe on a Super Sarap Juicy Chicken Inasal. Perfect for food trips and for very hungry Pinoys making way to eat a heavy meal. It is true, that with a variety of delicious Pinoy ulam, choosing could get tough, but one cannot put aside choosing this all-time favorite.
Background
It is known that Chicken Inasal originated in Bacolod. The term “inasal” is also an Illongo term, which means “roasted meat.” Some can say, one cannot be as classic as the original version found in Bacolod City.
What is the difference between Inasal and Inihaw?
Inasal being famous from Bacolod City is distinct because of its unique additional spices that are uncommonly found but rich in flavor. The usually grilled dishes, without any special ingredients, are coined of the term “Inihaw.”
Do you still need sauce when eating Chicken Inasal?
Most classics do not make use of sauce to enhance the flavor of Chicken Inasal, but the usual dipping sauce used, when only preferred, is the mixture of soy sauce, kalamansi, tomato, and onions with a bit of chili.
Cooking Tips
- Don’t have an oven to bake chicken with? You can just boil them for only about 15 minutes for similar results.
- After grilling the chicken, give it time to rest for at least 3 to 5 minutes before serving.
Getting you hungry, let’s get cooking!
Ready for a full stomach after all the cooking! Now, if you prefer visuals in instructions check out the video below:
| PREP TIME | COOK TIME | TOTAL TIME | COURSE | CUISINE |
| 1 hr 30 mins | 30 min | 2 hrs | Main Course | Filipino |
- Garlic
- Ginger Paste
- Annato Powder
- Butter
- Salt
- Pepper
- Soy Sauce
- Water
- Pineapple Juice
- Cooking Oil
- Chicken
- Get a mixing bowl and pour in pineapple juice, soy sauce, and water.
- Then add the crushed garlic, ginger paste, salt, and pepper.
- Mix thoroughly.
- Use the mixture to marinate the chicken. Make sure all sides are thoroughly coated.
- Cover container with cling wrap.
- Put in the fridge and marinate for 1 hour. For best results, marinate overnight.
- For the pasting oil, heat a pan in medium flame.
- Add cooking oil and butter.
- Add crushed pepper, salt, and annatto powder.
- Then mix thoroughly.
- Transfer to a small container then set aside. We will use this when grilling the marinated chicken.
- To prep, the chicken for grilling, bake the chicken for 30 minutes at 200°
- After 30 minutes, the chicken is ready for grilling.
- Lay the chicken in the preheated grill.
- Grill the chicken on both sides evenly using charcoal.
- Apply pasting on both sides using a clean grill brush.
- Cook till color is in toasted golden brown.
- Your Chicken Inasal is ready!
If you like this recipe, you may be interested in some of our classic recipes:
- Grilled Salmon in Coconut Milk
- Goto (Beef Tripe) Congee
- Chicken & Vegetable Lumpia
- Homemade Crsipy French Fries
- Ham Bread Rolls
Watch the video below where we walk you through every step of this recipe. Check out our collection of recipes on Youtube, Facebook or on our Instagram.
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