Chicken inasal has become an iconic Filipino dish, with Mang Inasal leading the way in popularizing this flavorful grilled chicken. While Mang Inasal’s success can be attributed to both its mouthwatering taste and effective marketing strategies, there are other notable establishments like Bacolod chicken inasal that have long delighted taste buds. In this recipe blog, we will explore the dish called chicken inasal ala mang inasal, providing you with insights on how to prepare this dish and tips for achieving that authentic smoky flavor. Get ready to elevate your grilling skills and savor the delightful flavors of inasal.
The recipe I have here was not exactly their recipe but only a copy cat. It might not taste exactly as the real thing but at least it might resemble on some other aspect. The only thing I notice is their chicken inasal is sweeter than the traditional inasal. And I think it is a hybrid of chicken barbecue and inasal which you might notice on the ingredients below which contains sugar and soy sauce. The traditional chicken inasal is just vinegar, lime, herbs and spices. Want to try an oven roasted version of chicken inasal? Check this oven roasted chicken inasal.
Chicken Inasal ala Mang Inasal: The Smell of the Grill
Growing up in Bacolod, Sunday afternoons meant one thing in our family—smoky, succulent chicken inasal fresh off the grill. My uncle Lando, who swore he knew the secret to the best inasal, always said that patience was the key. He believed that a good marinade and slow, even grilling made all the difference. Years later, when Mang Inasal came into the picture, it instantly reminded me of those backyard cookouts. While their version had a sweeter touch, it still had that signature smoky, tangy, and juicy flavor that made inasal a Filipino favorite.
The Origins of Chicken Inasal
Bacolod is known as the land of chicken inasal, where countless roadside eateries serve this delicious grilled dish. The word “inasal” means “grilled” or “roasted” in Ilonggo, and unlike typical Filipino barbecue, this dish is unique because it relies on a vinegar-based marinade rather than soy sauce. Traditional recipes use calamansi, vinegar, garlic, lemongrass, and annatto oil to infuse the meat with vibrant flavors while keeping it tender and juicy. Over time, variations like chicken inasal ala Mang Inasal emerged, adding a subtle sweetness that many have come to love.
Unlocking the Flavors of Chicken Inasal Ala Mang Inasal
The version I make at home is not an exact replica of Mang Inasal’s, but it comes close enough to bring that familiar taste. Unlike the traditional inasal, which is mostly tangy and smoky, this recipe has a delicate balance of sweetness and umami. My cousin Marlon, who once worked at a popular grill house, suggested adding sugar and soy sauce to mimic Mang Inasal’s distinctive taste. After a few tries, I found that this tweak indeed made the flavor more robust, creating a hybrid of Filipino barbecue and classic inasal.
The Secret to an Effective Marinade
One thing my uncle always emphasized was the importance of a well-absorbed marinade. To achieve this, he had a simple trick: prick the chicken with a sharp bamboo skewer before marinating. This technique helps the flavors penetrate deeper into the meat, ensuring that every bite is packed with flavor. Another method is to make small slits on the chicken, which allows the marinade to seep in and keeps the meat tender as it grills.
A common mistake among beginners is over-blending the marinade ingredients. It’s important to pulse them in a blender just enough to chop them into small pieces without turning them into a paste. This ensures that the marinade retains its texture and coats the chicken evenly, rather than overwhelming it.
The Role of Annatto Oil in Perfecting Inasal
One defining characteristic of chicken inasal ala Mang Inasal is its signature golden-orange hue, which comes from annatto oil. My aunt Rosa used to say that a good inasal is as much about its color as its flavor. To make annatto oil, annatto seeds are simmered in oil until they release their deep reddish-orange color. Letting the seeds soak in the oil for a few hours enhances the infusion, creating a vibrant basting sauce that not only adds color but also a subtle earthiness to the dish.
Grilling the Chicken Inasal ala Mang Inasal to Perfection
Before grilling, it’s crucial to soak the bamboo skewers in water for at least 30 minutes. This prevents them from burning over the hot charcoal. Once the chicken is skewered and placed on the grill, the real magic begins. Cooking over hot charcoal is essential because it imparts that unmistakable smoky flavor that makes inasal so irresistible. Basting the chicken frequently with a mixture of annatto oil and reserved marinade keeps it moist and flavorful.
My brother Paolo, who has a knack for grilling, insists on rotating the chicken frequently to ensure even cooking. The ideal grilling time is about 20 minutes, depending on the heat of the coals. The goal is to achieve a beautifully charred exterior while keeping the inside tender and juicy.
Serving Suggestions for the Ultimate Experience
The best way to enjoy chicken inasal al mang inasal is the way we do it in Bacolod—served on banana leaves with a side of steaming rice, a dipping sauce of soy sauce, calamansi juice, and chopped red chilies, and a drizzle of extra annatto oil. My grandmother used to say that eating with your hands makes the meal taste even better, and I couldn’t agree more.
A Taste of Home
Every time I make chicken inasal ala Mang Inasal, I am reminded of home—of family cookouts, the sound of sizzling chicken on the grill, and the laughter that comes with sharing a good meal. This dish is more than just food; it’s a nostalgic piece of Filipino culture that continues to bring people together. Whether you’re making this for a weekend feast or a simple dinner, the key is to take your time, enjoy the process, and savor every bite. After all, inasal is not just about grilling—it’s about creating memories around the table.
Chicken Inasal Recipe ala Mang Inasal
Ingredients
- 4 pcs. chicken legs with thigh
Ingredients for the marinade:
- 1/4 cup soy sauce
- 1/2 cup coconut vinegar or palm vinegar
- 2 stalks lemongrass chopped
- 3 cloves garlic
- 2 inch ginger chopped
- 1/4 cup calamansi juice
- 1 tsp. black pepper
- 1/4 cup brown sugar
Ingredients for basting:
- Annatto oil 1/4 cup cooking oil + 1 Tbsp annato seeds
- marinade
For the dipping sauce:
- soy sauce
- red hot chilies
- calamansi juice
Instructions
How to Cook Chicken Inasal ala Mang Inasal:
- Mix all the ingredients in a blender and pulse until all the ingredients are cut into small pieces but don't overdo, just to cut the ingredients to small pieces is sufficient.
- Prick the chicken with sharp bamboo stick so the marinade will be effectively absorbed by the chicken. You can also cut some slits on the chicken if you don't want to prick it.
- In a big zip lock bag or clean plastic container, put the chicken and the marinade and marinate overnight in a refrigerator.
- To make the annato oil, heat the oil and cook annatto seeds until the color is released to the oil. Pour the seeds and the oil in a small bowl and set aside to cool. Let the seeds soak in the oil for a few hours and remove the seeds when the oil is about to be used.
- Before grilling the chicken, soak the bamboo skewers in water for 30 minutes. Remove the chicken from the marinade and pass marinade through a strainer. Put the marinade in a bowl and mix with 1 to 2 tablespoons of annatto oil.
- Skewer the chicken with the bamboo sticks and grill the chicken on hot charcoals until cooked on all sides basting it with the mixture of annatto oil and marinade while cooking. Estimate time of cooking is about 20 minutes more or less.
- Serve the chicken inasal with the dipping sauce by mixing soy sauce, calamansi juice and chopped red chilies. Serve also with steaming rice and the annatto oil.
Notes
Cooking Tips:
Marinate for Maximum Flavor
For the best chicken inasal ala Mang Inasal, marinate the chicken overnight to let the flavors fully penetrate the meat. Pricking the chicken with a bamboo skewer or making small slits helps the marinade absorb better. A well-marinated chicken results in a juicier, more flavorful bite with every piece.Use Annatto Oil for Authentic Color and Taste
Annatto oil not only gives the chicken its signature golden hue but also adds a subtle earthy flavor. To maximize its infusion, let the annatto seeds soak in hot oil for a few hours before straining. Basting the chicken with annatto oil while grilling keeps it moist and enhances its smoky aroma.Grill Over Charcoal for the Best Smoky Flavor
Cooking over hot charcoal is key to achieving the authentic taste of chicken inasal ala Mang Inasal. The high heat sears the chicken perfectly, locking in juices while adding a distinct smokiness. Turning the chicken frequently and basting with marinade ensures even cooking and a beautiful, caramelized finish.Nutrition Notes:
Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.Nutrition Information:
Amount per Serving:300g, Calories:533kcal, From fat:310, Total fat:35g, Saturated Fat:17.7g, Trans Fat:0.1g, Cholesterol: 191mg, Sodium: 939g, Total Carbohydrate: 17g, Dietary Fiber: 1g, Sugars: 10g, Protein: 38g, Vitamin A: 6%, Vitamin C: 101%, Calcium: 4%, Iron: 14%
Hi, can this be cooked in a cast iron pan instead of a grill?
Yes I think you can cook it on the cast iron pan.
Thanks for this inasal recipe! It was really good and a close match to Mang Inasal chicken inasal!
Hi Nerissa, I’m glad to know that you liked this inasal recipe! Cheers!