Inasal na Manok is the crown jewel of Filipino barbecue, a dish that transforms simple chicken into an aromatic masterpiece bursting with tropical flavors. This traditional grilled chicken recipe hails from the Visayas region, particularly Bacolod City, where it has become a source of regional pride. The secret lies in the golden marinade made with fresh lemongrass, ginger, garlic, and annatto oil, which gives the chicken its distinctive yellow color and incredible depth of flavor. As the chicken slowly cooks over glowing charcoal, it develops a beautiful caramelized exterior while remaining tender and juicy inside. The result is a dish that captures the essence of Filipino cuisine with its perfect balance of tangy, savory, and slightly sweet flavors.
Serves: 4-6 people
Prep Time: 30 minutes (plus 4-24 hours marinating time)
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes (plus marinating)
Ingredients for the Chicken
- 1 whole chicken (3-4 pounds), cut into serving pieces
- 2 tablespoons salt
- 1 tablespoon black pepper
Ingredients for the Marinade
- 6 stalks fresh lemongrass, tender parts only, finely chopped
- 8 cloves garlic, minced
- 2-inch piece fresh ginger, minced
- 1/4 cup calamansi juice (or substitute with lime juice)
- 1/4 cup white vinegar
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons annatto oil (atsuete oil)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Ingredients for Basting Sauce
- 1/4 cup melted butter
- 2 tablespoons annatto oil
- 2 tablespoons soy sauce
- 1 tablespoon calamansi juice
- 2 cloves garlic, minced
Ingredients for Serving
- Steamed white rice
- Chicken oil (optional, for drizzling over rice)
- Atchara (pickled papaya) or fresh cucumber slices
- Soy sauce with calamansi for dipping
Preparing the Annatto Oil
If you can’t find ready-made annatto oil, you can easily make your own. Heat 1/2 cup vegetable oil in a small saucepan over medium-low heat. Add 2 tablespoons annatto seeds and cook for 3-5 minutes until the oil turns a deep orange-red color. Strain out the seeds and let the oil cool completely before using.
Marinating the Chicken
Clean the chicken pieces thoroughly and pat them completely dry with paper towels. Season all pieces generously with salt and black pepper, making sure to get under the skin and into any crevices.
In a large bowl, combine all marinade ingredients: chopped lemongrass, minced garlic, ginger, calamansi juice, vinegar, soy sauce, brown sugar, annatto oil, salt, and pepper. Whisk everything together until the sugar dissolves and the mixture is well combined.
Place the seasoned chicken pieces in a large resealable bag or shallow dish and pour the marinade over them. Make sure every piece is thoroughly coated with the marinade. Seal the bag or cover the dish and refrigerate for at least 4 hours, but preferably overnight or up to 24 hours. The longer you marinate, the more flavorful your chicken will be.
Preparing the Basting Sauce
About 30 minutes before cooking, prepare your basting sauce by combining melted butter, annatto oil, soy sauce, calamansi juice, and minced garlic in a small bowl. Mix well and set aside. This sauce will be brushed on the chicken during grilling to keep it moist and add extra flavor.
Grilling the Chicken
Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. This ensures more even cooking.
Prepare your grill by lighting charcoal and letting it burn until the coals are glowing red with a thin layer of ash. You want medium heat for this recipe. If using a gas grill, preheat to medium heat.
Remove the chicken from the marinade and shake off excess liquid. Place the chicken pieces on the grill, skin-side down first. Cook for about 8-10 minutes per side for smaller pieces like wings and thighs, and 12-15 minutes per side for larger breast pieces.
During cooking, baste the chicken every 5-7 minutes with the prepared basting sauce using a brush. This keeps the chicken moist and builds up layers of flavor. Turn the pieces only once to avoid losing the beautiful caramelized crust.
The chicken is done when the internal temperature reaches 165 degrees Fahrenheit and the juices run clear when pierced with a fork. The skin should be golden brown with some charred spots, which adds to the authentic flavor.
Resting and Serving
Let the grilled chicken rest for 5-10 minutes after cooking to allow the juices to redistribute throughout the meat. This step ensures every bite is tender and juicy.
Serve the inasal na manok hot with steamed white rice. For an authentic touch, drizzle some chicken oil over the rice – this is the flavorful oil that drips from the chicken during grilling, collected in a pan placed under the grill grates.
Traditional Accompaniments
Complete your inasal experience with traditional sides. Atchara, the sweet and tangy pickled papaya, provides a refreshing contrast to the rich chicken. Fresh cucumber slices also work well as a cooling element. Don’t forget the classic Filipino dipping sauce made from soy sauce mixed with fresh calamansi juice and a touch of chopped chilies for those who like extra heat.
Tips for Perfect Inasal
The key to authentic inasal flavor is patience and good quality ingredients. Fresh lemongrass makes a significant difference compared to dried versions, so try to find it at Asian grocery stores. If lemongrass is unavailable, you can substitute with lemon zest, though the flavor won’t be quite the same.
Control your grill temperature carefully. Too high heat will char the outside before the inside cooks through, while too low heat won’t give you the desired caramelization. The chicken should cook slowly enough to absorb all those wonderful smoky flavors.
Storage and Reheating
Leftover inasal can be stored in the refrigerator for up to 3 days. To reheat, wrap in foil and warm in a 350-degree oven for about 15 minutes, or until heated through. Avoid microwaving as this can make the skin soggy and tough.
Variations
While traditional inasal uses chicken, you can apply this same marinade and technique to pork belly or fish. Some regions add coconut milk to the marinade for extra richness, while others include a touch of banana ketchup for additional sweetness and color.
