Grill/Barbecue

chicken inasal with special chicken oil

December 22, 2020
0 Ratings
Photo by Mr. Hugh's Kitchen
Author Notes

Chicken inasal is a delicacy well-known from Bacolod, Negros Occidental. Its savory, tender and flavorful chicken is absolutely for the win! Try this recipe and indulge to oh so good chicken inasal craving! —Mr. Hugh's Kitchen

  • Prep time 1 hour
  • Cook time 1 hour
  • Serves 5
Ingredients
  • 1/2 tablespoon chuete seeds/powder
  • 2 garlic, crushed
  • 5-6 pieces chicken (thigh or wing parts)
  • 2 ginger, crushed finely
  • 1 lemon grass, chopped
  • 1/2 cup soy sauce
  • 1/4 cup coconut vinegar/ tuba
  • 1/2 cup brown sugar
  • 6-7 pieces calamansi
In This Recipe
Directions
  1. Put the chicken fats and skin in a wok and put over low fire. Let it simmer and release its oil.
  2. Remove the fats and chicken skin from the pan once they turn golden brown.
  3. Put garlic and achuete powder/seeds in the chicken oil. Stir until the color is fully incorporated.
  4. Remove from heat and strain the oil to remove the aromatic residues.
  5. Put into a container and set aside for later use.
  6. In a large bowl, combine all the marinade ingredients except the chicken parts. You may use your hands in mixing them to ensure that everything is properly incorporated.
  7. Put the chicken parts, cover the bowl and marinade the chicken for at least 3 hours.
  8. After 3 hours, put the chicken into skewers (bamboo sticks) if desired and prep for grilling.
  9. Grill for around 10-15 minutes until fully cooked. Bast the chicken with a separate chicken oil while grilling to make inasal more flavorful.
  10. Serve with hot steamed rice with chicken oil. For best dip, mix soy sauce, vinegar, kalamansi and siling labuyo!

See what other Food52ers are saying.