A Taste of Bacolod’s Chicken Inasal

Negros has always been famous for the good taste of food.

I am one of those who enjoys going to Negros and bringing home many pasalubong for their loved ones.

Bacolod City, not only known as the City of Smiles, but is very well famous for their “Inasal”.

If you come your way here to celebrate Masskara or even just on an ordinary day, don’t miss the fun of tasting one of Bacolod’s best, Chicken Inasal!

Inasal is the Bacolod’s native version of a grilled chicken. This is one delicacy of Bacolod that guests never missed to have in their here. They love to go their means and have the unique taste of ordinary chicken cooked in an extraordinary way.

Bacolod has a line of Manokan Restaurants that offers this great food. To name a few, there is San Juanokan (located at San Juan St.), Manokan Country (a place where a number of manokan restaurants are lined up to near SM City), Chicken Deli (now having it’s own mall branch at SM) and Chicken House (located along Lacson St. fronting ABS-CBN).

One treat of Chicken Inasal would usually cost you between 40-50 pesos depending on the restaurant you are dining in.

But of course, guests have a hard time bringing home chicken inasal as a “pasalubong”. So I have decided to take you out on a treat by sharing one good secret recipe (which is no longer a secret) of Bacolod’s Chicken Inasal from my mom’s collections.

Bacolod Chicken Inasal

Ingredients:

2 kilos of Chicken parts (to be barbecued)

thick bamboo skewers

¼ cup garlic finely minced

¾ cup dalisay nga langgaw or pure coconut vinegar

Salt (to taste)

¼ cup patis

¼ cup calamansi juice

¾ cup 7-up or sprite

2 tbsp brown sugar

For the basting:

3-4 pcs. of Garlic cloves (crushed)

achuete or annatto oil, made by steeping 1/4 cup annatto seeds in 1/2 cup hot oil for half an hour (If not available, you may mix a small amount of paprika and tumeric to achieve the same color.)

Cooking Procedure:

1.Soak thick bamboo skewers to water for about an hour prior to cooking

2.Quarter the chickens. Marinate in vinegar, garlic, salt, calamansi, garlic, sugar, ginger and 7-up for several hours, turning them several times.

3.Preheat grill to 350˚. Cook over indirect heat for 20 minutes, basting with the achuete oil mixture.

4.Turn and cook for 10-15 minutes more, or until thickest parts of chicken shows clear juices when pierced.

Tada!!! Now you got your taste of Bacolod’s Chicken Inasal. Always try to have this served with garlic rice and probably a cold drink. Surely you will love to have another piece of the inasal.

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Happy Food Trip!

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1. A Taste of Bacolod's Chicken Inasal