Chicken marinated in vinegar, calamansi, lemongrass and ginger, grilled over charcoal and basted with annatto oil.
What makes it chicken inasal
A sharp marinade of vinegar, calamansi, lemongrass, ginger and garlic.
Basted with annatto-coloured oil or chicken fat, so it turns orange.
Eaten with rice, a spoon of the chicken oil, and spiced vinegar with soy.
Where it comes from
Inasal means roasted over fire in Hiligaynon, and Bacolod is its home — above all Manokan Country, a row of grill stalls where the chicken is cooked to order. It spread across the country with restaurant chains, but people still travel to Bacolod to eat it.
How it varies
Paa, pecho, isol
Chosen by the cut — leg, breast, or the tail end — at the stall.