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Inasal na Manok (Filipino Grilled Chicken)

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description Inasal na Manok (Filipino Grilled Chicken) Overview

Inasal na Manok is a Filipino grilled chicken dish originating from the Visayas region, particularly associated with Bacolod City in Negros Occidental. The chicken is marinated in a mixture of vinegar, calamansi juice, lemongrass, garlic, ginger, and annatto, which gives the meat a reddish color. It is typically cooked over charcoal on bamboo skewers and served with steamed rice and a dipping sauce of chicken oil and vinegar. The dish remains a staple of Bacolod's culinary identity and is widely available across the Philippines.

help Inasal na Manok (Filipino Grilled Chicken) FAQ

What city in the Philippines is most famous for Inasal na Manok?

This Filipino grilled chicken dish originates from the Visayas region and is particularly associated with Bacolod City in Negros Occidental. Bacolod is so famous for the dish that people often travel there specifically to eat authentic chicken inasal.

What gives Inasal na Manok its distinct red and orange color?

The vibrant color of the chicken comes from annatto, locally known as atsuete, which is used as a primary ingredient in the marinade. The marinade also consists of vinegar, calamansi juice, lemongrass, garlic, and ginger, which give the meat its signature flavor profile.

How is Inasal na Manok traditionally cooked?

The chicken is traditionally skewered on bamboo sticks and grilled over hot coals. During the grilling process, it is frequently basted with the leftover marinade and a mix of oil or margarine to keep the meat moist and enhance the charred, smoky flavor.

What is traditionally served alongside Filipino grilled chicken?

Inasal na Manok is typically served with a dipping sauce made of soy sauce, calamansi juice, and crushed chili peppers, known as toyomansi. It is commonly eaten with a side of steamed white rice and sometimes chicken oil drippings poured directly over the rice.

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