How to Cook the Chicken Inasal From the Philippines

If you have never been into the Philippines, then grilling a Chicken Inasal will give you a taste of a very popular dish in that country. If you have been into the Philippines but have never tasted the Chicken Inasal, then this is your chance to compensate for the half of the trip that you missed.

The Chicken Inasal originated in Bacolod, Philippines, and it can be translated as "Chicken Barbecue." It is famous for the sweet, spicy and sour juice in the chicken that goes inside out after being roasted. It is usually served with garlic rice, a dipping sauce made of soy sauce and vinegar, and sometimes, people in the Philippines enjoy with a cold bottle of beer.

To have a taste of this goodness, first, you have to cut a whole chicken in half and over-night, apply a marinade made of ginger, lemon juice, soda, vinegar, brown sugar, onion, salt, and pepper. Before and while grilling, the chicken has to be regularly basted with annatto oil. This oil is made by heating corn oil with annatto seeds. Once the annatto seeds' aroma and color became prominent, salt, butter, and vinegar, were to be added while the oil simmers for a couple of minutes. You will know that the chicken is ready to eat if you take a look inside its meat and see that its color is now yellow-orange instead of white.

Now that you have the recipe for the Philippine's Chicken Inasal, it is time to call your friends, have a party and turn that grill on your backyard to enjoy the Chicken Inasal the way people from Bacolod do.

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