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Bacolod Chicken Inasal: A Delicious Taste of Negros Occidental
Bacolod Chicken Inasal, also known as “chicken barbecue,” is a popular Filipino dish that originated in Bacolod City in the province of Negros Occidental. It is a grilled chicken marinated in a unique blend of vinegar, lemon and lime juice (or calamansi juice), and spices, and served with a side of steamed rice and a spicy dipping sauce made of soy sauce, vinegar, and chili peppers.
The dish’s unique flavor comes from the marinade, which is made of a combination of local ingredients, including coconut vinegar, annatto seeds, ginger, garlic, and lemongrass. The chicken is marinated overnight to allow the flavors to fully penetrate the meat, resulting in a tender and juicy texture that is bursting with flavor.
One of the main characteristics of Bacolod Chicken Inasal is its distinctive color. The annatto seeds in the marinade give the chicken a bright, reddish-orange hue, making it easily recognizable from other types of chicken barbecue.
The dish is usually grilled over hot charcoal, which adds a smoky flavor to the chicken, and the constant basting with the marinade ensures that it remains moist and flavorful. Some vendors also grill it over an open flame, giving the chicken a slightly charred and crispy skin.
Bacolod Chicken Inasal is not just a dish; it’s a cultural icon of Negros Occidental. It is said that the dish originated from street vendors who sold chicken barbecue on bamboo skewers during the annual Panaad Festival, a celebration of the province’s diverse culture and heritage. The dish became so popular that it eventually became a mainstay in many restaurants and food establishments in the region.
Today, Bacolod Chicken Inasal has become a national dish, with many establishments offering their own take on the classic recipe. The dish’s popularity has also spread beyond the Philippines, with many Filipino restaurants in other countries offering it on their menus.
In addition to its delicious taste, Bacolod Chicken Inasal is also a healthier alternative to other types of chicken barbecue. The marinade contains less sugar and fat compared to different barbecue marinades, making it a great option for those who are health-conscious.
If you ever find yourself in Bacolod City or Negros Occidental, trying out Bacolod Chicken Inasal is a must. It’s a flavorful and cultural experience you won’t forget, and it will surely leave you wanting more.
Filipino Cookbooks:
Recipe for Bacolod Chicken Inasal:
Easy Bacolod Chicken Inasal Recipe
Course: MainCuisine: FilipinoDifficulty: EasyBacolod Chicken Inasal is a popular Filipino dish that originated in Bacolod City in the province of Negros Occidental.
Ingredients
1 kilo chicken; breast and wings preferred
4 stalks of lemongrass; cut into short, thin strips
1 lemon; juice extracted
1 lime; juice extracted
1 tbsp vinegar
4 cloves garlic; crushed
2 tablespoons 7-Up or Sprite soda
ground black pepper
1/4 cup annatto seeds
2 tablespoons butter
chili pepper flakes (optional)
skewers for grilling (or barbeque stick)
salt to taste
cooking oil
- Dipping Sauce
soy sauce
vinegar
chili pepper
Directions
- In a bowl, marinate the chicken overnight in salt, pepper, garlic, lemongrass, lime and lemon juice, vinegar, and 7-up or Sprite soda. Set aside.
- Fry annatto seeds in cooking oil. Let cool, crush, and drain the annatto oil in a bowl. Set aside.
- Prepare a mixture for basting by mixing annatto oil, marinade, and butter. Pan boil for a few minutes and season with salt and MSG if desired.
- Skew the chicken and grill over the hot charcoal, brushing it with the mixture once in a while. Grill until done.
- Prepare your dipping sauce by combining soy sauce, vinegar, and chili peppers per your preference.
- Serve with hot rice. Enjoy!
Notes
- Tip: You can substitute kalamansi for lemon and lime. Adding 1 tablespoon of vinegar to the marinade is good if you intend to preserve the leftover chicken inasal in a day or two.
Other CHICKEN recipes may be found HERE.
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IMAGE SOURCE: Ramon FVelasquez, CC BY-SA 3.0, via Wikimedia Commons
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