Food Lens · Prepared
Inasal chicken
Tangy, smoky, and slightly sweet, with a charred, garlicky finish.
Lens analyzedInasal chicken is a Filipino grilled chicken dish from Bacolod, marinated in vinegar, calamansi, ginger, and annatto oil before it's cooked over charcoal for a smoky, tangy char. The annatto oil basted on during grilling gives it the signature orange-tinged skin.
Where it comes from
Chicken inasal comes from Bacolod City in the Visayas region of the Philippines, where the vinegar-and-annatto marinade and charcoal grilling method became so closely tied to the city that inasal now often means specifically this style of chicken. Restaurants serving it typically pair it with sinamak, a spiced vinegar, and java rice.
Buying it
If buying it prepared, look for visibly charred, orange-tinged skin, a sign it was basted properly with annatto oil during grilling.
Storing it
Refrigerate prepared inasal chicken and eat it within a few days; reheat gently to keep the meat from drying out further.
Keeps about 3 days in the fridge.
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