How to Make Mang Inasal Chicken? Like Expert

Mang Inasal’s chicken is a standout dish, known for its unique recipe that sets it apart from the rest of the menu. The flavorful blend of secret spices gives this grilled chicken its distinct taste, making it a favorite among food lovers. Many are eager to uncover the process behind creating such a delicious and iconic dish. Beyond just the recipe, people are also curious about the necessary precautions, step-by-step instructions, and essential tips that contribute to making the perfect Mang Inasal chicken.

To delve deeper into the secrets of this beloved dish, I reached out to Filipino chefs who have mastered the art of inasal. They revealed that the recipe is built around key ingredients like marinated chicken, special sauces, and the use of annatto oil, which gives the dish its signature golden hue.

For those who want to try their hand at recreating this masterpiece, I’ve compiled a detailed guide that includes not only the ingredients but also the techniques, grilling tips, and expert advice on how to infuse the chicken with that authentic, smoky flavor. Whether you’re a seasoned cook or a beginner, this comprehensive guide will help you replicate Mang Inasal’s chicken in your own kitchen, bringing the taste of the Philippines to your table.

Preparation time	1 hour 18 minutes
Marination time	24 hours
Calories	843 kcal
Carbohydrates	183g
Protein	2g
Fat	13g
Cholesterol	11mg

What is background Chicken Inasal?

The history of chicken inasal is both rich and fascinating, deeply rooted in the vibrant culture of Bacolod City in the Philippines. This beloved dish, which has become synonymous with the city, first appeared in the bustling streets of Bacolod. The word “inasal” comes from the Ilonggo language, meaning char-grilled or roasted, referring to the unique method of preparing and cooking the meat over an open flame. Unlike typical grilled chicken, inasal is marinated in a flavorful mix of vinegar, calamansi, garlic, ginger, and a distinct touch of annatto oil, giving it its signature taste and golden hue.

As the popularity of chicken inasal grew, a particular street in Bacolod emerged as the go-to destination for this savory delicacy. This street, now famously known as “Manokan Country” or “Chicken Country,” became a culinary landmark where locals and tourists alike flock to enjoy the best inasal in the region. Here, rows of small eateries serve freshly grilled chicken skewers, each stall offering their own take on the classic dish, contributing to the diverse and thriving food scene in Bacolod. Over the years, chicken inasal has transcended its humble street food origins, becoming a symbol of Bacolod’s cultural and culinary heritage, celebrated in food festivals and embraced by restaurants across the country.

How to Make Mang Inasal Chicken?

The history of chicken inasal is deeply intertwined with the culture of Bacolod City, making it a significant part of the region’s culinary heritage. This iconic dish, which consists of marinated chicken grilled over hot coals, first gained popularity in the bustling streets of Bacolod. The term “inasal” comes from the Ilonggo language, meaning “char-grilled” or “roasted,” highlighting the traditional cooking method that gives the dish its distinct smoky flavor and golden, caramelized exterior.

As the popularity of chicken inasal grew, a specific area in Bacolod became famous for serving this beloved dish—Manokan Country, or “Chicken Country.” This street is lined with open-air stalls and small eateries, each offering its own take on chicken inasal, making it a must-visit destination for both locals and tourists. Manokan Country has since become a symbol of Bacolod’s street food culture, where the tantalizing aroma of grilled chicken fills the air, drawing in hungry crowds eager to savor this mouthwatering delicacy. Today, chicken inasal is not only a staple in Bacolod but also a celebrated dish across the Philippines, known for its simple yet flavorful preparation, often served with rice, calamansi, and a dipping sauce made of vinegar and soy.

What are the ingredients?

The first and most essential ingredient is chicken, specifically chicken thighs. You will need at least 2 pounds to start with, ensuring that each piece is fresh and of good quality. It’s crucial to make small, narrow cuts—commonly referred to as slits—on the surface of each thigh. These slits serve a dual purpose: they allow marinades and seasonings to deeply penetrate the meat, ensuring rich flavor throughout, and they also help the chicken cook more evenly. Make sure the cuts are deep enough to reach the meat without cutting through the entire thigh, as this will ensure that every bite is tender and flavorful. Additionally, these slits can also reduce cooking time slightly, as the heat will permeate the meat more efficiently. For the best results, aim for evenly spaced slits along each thigh.

Marinade

To achieve a flavorful and perfectly marinated chicken, it is essential to gather the following ingredients for a well-balanced marinade:

• 1.5 tablespoons of lemongrass: Ensure the lemongrass is finely chopped for optimal flavor infusion.
• 4 cloves of garlic: Finely chop the garlic to release its aromatic oils, which will enhance the depth of the marinade.
• 1 tablespoon of ginger: Grate the ginger well to maximize its zesty, slightly spicy flavor.
• 2 tablespoons of light brown sugar: This will add a subtle sweetness and help balance the acidity of the marinade.
• 2 tablespoons of vinegar: You can use coconut, cane, or cider vinegar depending on your preference. The vinegar provides a tangy note and helps tenderize the meat.
• 1 tablespoon of salt: A necessary component to bring out the flavors and season the chicken evenly.
• 1 tablespoon of calamansi juice: Known as Filipino lime juice, calamansi adds a citrusy brightness unique to Filipino cuisine.
• 1 tablespoon of soy sauce: This adds a salty, umami-rich layer of flavor.
• ¼ cup of annatto oil: Known for its vivid orange-red color, annatto oil imparts a mild earthy flavor and adds an appealing hue to the chicken.
• ½ teaspoon of ground black pepper: Adds a bit of heat and complexity to the marinade.
• Juice from 15 calamansi fruits: For additional zest and a bolder citrus flavor, squeeze the juice from about 15 calamansi fruits.
• 2 tablespoons of shallots: Finely chop the shallots, which will provide a mild onion-like sweetness to complement the other flavors.

Instructions:

1. In a large mixing bowl, combine all of the ingredients thoroughly, ensuring that the sugars and oils blend smoothly with the citrus juices and spices.
2. Gently apply the marinade to the chicken, ensuring that every part is evenly coated with the mixture.
3. For the best results, cover the marinated chicken and let it rest in the refrigerator for at least 24 hours. This extended marination allows the flavors to fully penetrate the meat, resulting in tender, juicy, and flavorful chicken when cooked.

Chicken annatto oil

Annatto oil, derived from the vibrant seeds of the achiote tree, serves a significant purpose in cooking beyond just adding flavor—it is primarily used to impart a rich golden-yellow or reddish hue to dishes. This natural coloring agent is popular in various cuisines, especially in Latin American and Caribbean dishes, where it enhances both the visual appeal and subtle flavor of the food.

Here’s a step-by-step guide to making annatto-infused chicken oil:

Ingredients:

• 500 grams of chicken skin with the bottom fat layer intact
• 1 ½ cups of water
• 4 tablespoons of annatto seeds
• 1 bay leaf

Instructions:

1. Render the chicken fat: Begin by heating the chicken skin in a pan over medium heat. Allow the fat to render slowly, melting down into a liquid while the skin crisps up.
2. Infuse the oil with annatto seeds: Once the chicken fat has rendered, add the annatto seeds and the bay leaf to the hot oil. Stir continuously to ensure the seeds release their vibrant color into the oil, turning it a deep golden-red. Be cautious not to overheat the seeds, as this can result in a bitter taste.
3. Strain the oil: Once the oil has absorbed the color and aroma of the annatto seeds, remove the pan from the heat. Carefully strain the mixture to separate the seeds and bay leaf from the now brightly colored annatto oil.
4. Storage: Allow the oil to cool slightly, then store it in a glass container. This annatto-infused oil can be used to enhance the flavor and appearance of rice dishes, stews, and grilled meats, adding both visual vibrancy and a subtle earthy flavor.

Annatto oil is a versatile ingredient, perfect for elevating the aesthetics and taste of any dish that requires a beautiful golden or reddish tone.

Basting sauce

Basting is a culinary technique used to enhance the flavor and moisture of meat by coating it with a mixture of oils, sauces, and seasonings during cooking. This process helps to keep the meat tender, juicy, and rich in flavor, preventing it from drying out. The basting liquid can be made from a variety of ingredients depending on the desired taste, often including fats, oils, or butter, along with herbs, spices, and acidic elements for balance.

Here’s a simple recipe for a flavorful basting sauce:

• ¼ cup unsalted butter, melted for richness and moisture
• 2 tablespoons of annatto oil, providing a vibrant color and mild nutty flavor
• ¼ teaspoon salt, to enhance the natural flavors of the meat
• 1 tablespoon light brown sugar, for a subtle sweetness that caramelizes during cooking
• ½ tablespoon calamansi juice, adding a citrusy, tangy note to balance the richness

To use this basting mixture, brush it generously over the meat at regular intervals while cooking. This method ensures the meat absorbs the flavors and stays juicy, resulting in a perfectly cooked dish that is both flavorful and visually appealing.

Equipments Used

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To ensure the recipe turns out perfectly, having the right equipment is essential. You’ll need a grill for cooking, which provides that ideal char and smoky flavor. A large bowl is crucial for mixing ingredients thoroughly, while a small pot will come in handy for heating or simmering sauces or sides. Use a baking sheet to roast or bake components of the dish, ensuring even cooking.

For preparation, a sharp knife is a must for precise cutting and chopping, along with a sturdy cutting board to protect your countertops. A grater is necessary if the recipe calls for finely shredded cheese, vegetables, or spices. A container with a lid is useful for storing leftovers or marinating ingredients, while parchment paper or foil will help with easy clean-up and prevent sticking during baking or grilling.

Having these tools on hand will not only simplify the cooking process but also enhance the overall result, making your recipe a success.

How to prepare chicken inasal?

Steps to Follow

Remove the chicken from the marinade and allow any excess liquid to drip off. Preheat your grill to a medium-low heat setting, ensuring an even cooking surface. Brush the chicken generously with annatto oil, coating it evenly to give it a rich color and flavor. Place the chicken on the grill and cook for approximately 20 minutes on one side. As you grill, flip the chicken occasionally, applying more annatto oil each time you turn it to keep the meat moist and enhance its flavor.

Pay close attention to the thickest parts of the chicken, as they may take longer to cook through. For best results, use a meat thermometer to check the internal temperature—you’re aiming for 165°F (75°C). This ensures the chicken is fully cooked without drying out.

Meanwhile, prepare the basting sauce by thoroughly combining all the sauce ingredients mentioned earlier. As the chicken nears the end of cooking, you can brush on the basting sauce for an extra layer of flavor. Once the chicken is fully cooked and has a beautiful golden-brown color, remove it from the grill and let it rest for a few minutes. Serve hot with the basting sauce on the side for dipping or drizzling over the chicken, and enjoy a perfectly grilled, flavorful meal.

Foxy Tips In Grilling Chicken Meat

Mang Inasal is famous for its signature grilled chicken, which stands out for its unique preparation and flavor. This dish has become one of the most popular and best-selling items on their menu, drawing customers with its mouthwatering aroma and smoky taste. The chicken is marinated in a blend of traditional Filipino spices and grilled to perfection, ensuring each bite is juicy and flavorful.

If you want to recreate this beloved dish at home, simply follow the detailed instructions and steps provided. With the right ingredients and techniques, you can enjoy the same savory experience Mang Inasal is known for in the comfort of your own kitchen.

Grilling Time

Grilling time is a crucial factor that can either make or break your dish. To achieve perfectly grilled chicken inasal, it’s essential to consider two key aspects before you start grilling: the size of the chicken and the internal temperature.

The size of the chicken determines how long it will take to cook through. Larger cuts, such as whole thighs and drumsticks, generally require more time on the grill to ensure even cooking. These thicker parts contain more connective tissue, which needs extra time to break down and become tender. On the other hand, breast pieces, being leaner and thinner, tend to grill faster, making it easy to overcook them if you’re not careful.

Temperature management is equally important. Overcooking chicken inasal can lead to dry, tough, and rubbery meat, which is a common issue when the grilling time is not properly monitored. Conversely, undercooking the chicken not only ruins the texture but also poses health risks, as raw or partially cooked poultry can harbor harmful bacteria like salmonella.

To avoid these issues, it’s advisable to use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (74°C), the safe minimum cooking temperature. Monitoring the grill’s heat and adjusting accordingly can also help prevent flare-ups that could burn the outside while leaving the inside undercooked.

In summary, patience and attention to detail are key when grilling chicken inasal. By considering both the size and temperature of your chicken, you can achieve a juicy, flavorful result every time.

Use a Meat Thermometer

There are numerous methods to determine whether chicken is fully cooked, but the most reliable and accurate approach is using a meat thermometer. This tool ensures precise results, eliminating guesswork and preventing undercooked or overcooked poultry.

To check, insert the meat thermometer into the thickest part of the chicken, such as the breast or thigh, avoiding any bones. The internal temperature should reach 165°F (75°C). This is the safe minimum temperature for chicken, indicating it’s fully cooked and safe to eat. Be sure to let the thermometer sit for a few seconds to get an accurate reading. If the temperature is lower, continue cooking and check again until it reaches the desired level. Relying on a meat thermometer helps ensure your chicken is perfectly cooked, tender, and free from harmful bacteria like salmonella.

Cover it up!

The common practice of leaving the grill open while cooking chicken is a mistake that many people make. By grilling with the lid open, you expose the chicken to direct flames, which can cause uneven cooking and flare-ups that often char the exterior before the inside is fully cooked.

For optimal results, the grill lid should remain closed. This creates an oven-like environment that surrounds the chicken with even heat, ensuring thorough cooking. The enclosed space prevents flames from directly catching the chicken, reducing the risk of burning while retaining moisture. With the lid down, the chicken cooks more evenly, allowing the heat to circulate and cook it through without drying it out or causing flare-ups from dripping fat. This method enhances flavor and texture, producing juicy, perfectly grilled chicken every time.

Resting time

Allowing the chicken to rest after grilling is a crucial step in ensuring the best possible flavor and texture. Once the chicken is taken off the grill, let it sit undisturbed for 2 to 3 minutes. This brief resting period is essential because it allows the juices, which tend to concentrate in the center during cooking, to redistribute evenly throughout the meat. Skipping this step can lead to dry, less flavorful chicken as the juices escape too quickly when cut into.

During this resting time, the internal temperature of the chicken continues to rise slightly, which can also help it reach the perfect doneness. By giving the meat time to settle, you preserve its moisture, ensuring each bite is juicy and tender. This small but significant step enhances the overall taste and texture, making the dish more satisfying.

Sharp Knife and Fork

It is highly recommended to use a sharp, high-quality knife and a sturdy fork for preparing the chicken. The knife should be used to carefully make precise slits along the surface of each chicken piece, ensuring the cuts are deep enough to allow any marinade or seasoning to fully penetrate the meat. This technique enhances both the flavor and tenderness of the chicken.

Meanwhile, the fork is essential for creating small holes across the surface, further helping the marinade to seep in and ensuring even cooking. By using these tools effectively, you can enhance the texture and flavor of the dish, resulting in perfectly seasoned, juicy chicken every time. Additionally, make sure to handle the knife with control and apply even pressure to create uniform slits, which will improve the presentation and cooking consistency of your dish.

Side Dish to Serve with Chicken Inasal

Chicken inasal, a popular Filipino grilled chicken dish, is traditionally served with plain boiled rice and a refreshing salad. One of the most commonly paired salads with chicken inasal is the kachumar salad. This light and zesty salad complements the smoky flavors of the chicken and is also widely enjoyed with other Filipino dishes. Its preparation is simple, quick, and requires minimal effort, making it an ideal side dish.

Ingredients for Kachumar Salad:

• 1 cucumber, peeled and diced into small cubes
• 1 ripe tomato, finely chopped for freshness and color
• ½ onion, diced to add a bit of crunch and sharpness
• 1 tablespoon of lime juice, for a tangy, citrusy flavor
• Salt, to taste, for seasoning and balance
• ½ carrot, finely chopped for sweetness and texture
• ½ cup of mixed bell peppers (red, green, and yellow), which provide a sweet, mildly spicy taste and vibrant colors
• ½ cup of cabbage, shredded finely for added crunch

Method:

To prepare this kachumar salad, simply mix all the chopped ingredients in a large bowl. Add lime juice and salt, and toss everything together gently until well combined. The lime juice not only enhances the flavor but also keeps the vegetables crisp and refreshing. This vibrant salad pairs perfectly with the rich, grilled flavors of chicken inasal, offering a balance of textures and tastes.

For additional variation, you can add a pinch of black pepper or even a bit of chopped cilantro for a more herbaceous touch. This salad not only adds color to the plate but also a burst of freshness, making it a versatile accompaniment to many Filipino dishes.

Instructions to Prepare Kachumar Salad

To prepare the Kachumar salad, start by adding all the vegetables you’ve mentioned into a large bowl. For added vibrancy and texture, include cucumber with its skin intact to impart a beautiful, natural color. Toss in freshly diced tomatoes, onions, and bell peppers for a mix of colors and crunch. You can also add shredded carrots for an extra layer of flavor and a touch of sweetness. Once the vegetables are combined, drizzle lime juice or lime sauce over the mixture, adjusting the amount to suit your taste. Season with a pinch of salt and pepper to enhance the freshness of the vegetables.

Your refreshing and colorful Kachumar salad is now ready to be served alongside the savory mang inasal chicken, providing a perfect balance of crispness and zest to complement the dish.

WHY YOU WILL LOVE THIS CHICKEN INASAL RECIPE?

Chicken inasal is a popular Filipino dish that involves roasting or grilling marinated chicken over an open flame, resulting in a smoky and flavorful meal. What sets chicken inasal apart is the vibrant array of spices and ingredients used in its marinade, including calamansi (a local citrus), lemongrass, garlic, ginger, and annatto oil, which gives the dish its distinctive golden hue. This blend of spices elevates the taste to extraordinary levels, offering a complex harmony of tangy, savory, and slightly sweet flavors.

Unlike any other grilled chicken in the world, chicken inasal is a true embodiment of Filipino culinary tradition, showcasing the richness and diversity of its flavors. The careful balance of marination and the method of slow grilling over charcoal ensure that each bite is tender, juicy, and bursting with the essence of Filipino culture. Served with steamed rice and a side of vinegar dipping sauce, chicken inasal remains a celebrated dish, widely recognized as a staple of Filipino street food and festive gatherings alike.

Serving Suggestions

Mang Inasal is the signature dish that stands out for its simplicity and bold flavors. Traditionally served with steaming hot rice—whether plain or slightly seasoned—this dish embodies Filipino comfort food. A key element that enhances its flavor is annatto oil, a vibrant red-orange oil extracted from annatto seeds, which adds a subtle earthiness and richness to the dish.

For an even more delightful culinary experience, many opt to add a burst of flavor with Mang Inasal’s unique dipping sauces, often made with a blend of soy sauce, calamansi (a local citrus), and chili. These sauces elevate the dish by adding a perfect balance of tang, saltiness, and spice, making every bite a mouthwatering experience that delights the taste buds.

How to store leftovers?

Leftovers can be stored for up to two months if properly handled. To do this, transfer all the leftovers into an airtight container or a sealed bottle, ensuring the lid is securely closed to prevent air from getting in. Place the container in the freezer, where the low temperature will preserve the food’s freshness for up to two months. When you’re ready to use the leftovers, thaw them in the refrigerator overnight for best results. Once thawed, reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating without overcooking or drying out the food. Proper storage and reheating techniques will help maintain the quality and flavor of your leftovers.

How to Eat Chicken Inasal?

Chicken Inasal is a traditional Filipino dish that showcases the rich, vibrant flavors of the Philippines. This marinated, grilled chicken is renowned for its smoky, tangy, and slightly sweet taste, which comes from a blend of calamansi (a local citrus), vinegar, garlic, lemongrass, and annatto oil. Typically served with steaming, freshly boiled plain rice, this meal is a true staple in Filipino dining. For an authentic experience, it’s customary to enjoy Chicken Inasal with your hands, with both the chicken and rice laid out on fresh banana leaves.

The banana leaves not only add an earthy aroma to the meal but also enhance the cultural essence of the dish. Pair it with a side of pickled papaya (atchara) and a dipping sauce made of soy sauce, vinegar, and chili, and you’ll get a full appreciation of Filipino culinary tradition. If you’re a true fan of Filipino cuisine, indulging in Chicken Inasal this way is a must!

FREQUENTLY ASKED QUESTIONS

Conclusion

Chicken inasal is a world-class dish that stands as a true gem of Filipino cuisine, recognized for its unique and mouthwatering flavors. This grilled chicken dish hails from the city of Bacolod, where it has earned its distinctive reputation for its bold taste and meticulous preparation process. The core ingredients that give chicken inasal its signature flavor are annatto oil, basting sauce, and, of course, the chicken itself, which is marinated in a mixture of calamansi, garlic, ginger, lemongrass, and vinegar, infusing every bite with rich, aromatic flavors.

What sets chicken inasal apart is the use of annatto oil, which gives the chicken its vibrant golden hue and adds an earthy undertone to the dish. The basting sauce, often made with soy sauce, vinegar, and sugar, creates a deliciously sweet and tangy glaze as the chicken grills over an open flame, allowing the meat to remain tender and juicy while acquiring a perfectly charred, smoky exterior.

If you’re planning a family gathering, an office meet-up, or any special occasion, chicken inasal is a must-have on your menu. Its robust flavors appeal to a wide range of palates, making it a crowd-pleaser that’s sure to impress your guests. Serve it with a side of garlic rice, pickled vegetables, and a dipping sauce of soy sauce and calamansi for the full experience of this Filipino classic.