Inasal na Manok
A Fragrant Spatchcock Chicken Barbecue with Annatto and Butter Baste. Inasal has the perfect smokey, peppery and citrus balance. Served with a lovely steamy hot ric, a garlicy soy & vinegar dip and Atchara (Filipino Pickles).
What is Inasal
What is Inasal
This chicken barbecue is a regional recipe from Bacolod region, Western Visayas Philippines. The Illongo word ‘Inasal’ literally means char-grilled or roasted meat. Inasal is traditionally cooked on charcoal as a street food and eventually became so popular that many Filipino food chains have Inasal on their menus.
Apart from the reddish/yellowish colour, what makes this bbq recipe stand out is that it uses signature ingredients that screams Philippines all over it, hitting all the typical Filipino flavour profiles, it used coconut vinegar (not very acidic but sweet side), kalamansi and annatto/achiote oil (made from achiote plant and oil). When all mixed together creates a balance and juicy marinade that is surely finger licking good!
Let’s talk about ingredients
You may have noticed that I added the traditional ingredients and the alternatives also. As a Filipino who lives abroad, I think it’s important that you have an alternative ingredient listed in case you can’t find the traditional ingredients.
Kalamansi – if you don’t have kalamansi where you are, lemon is a great alternative. I don’t like lime and I don’t think it’s close to the kalamansi taste.
Coconut vinegar – if you can’t find this vinegar, you can use white wine vinegar. It’s not so acidic. You could use sugar cane vinegar too if you have to but reduce the amount to half.
Annatto – you can get annatto seeds from Asian grocery store. To make annatto oil, you simply mix 200ml oil and 100g annatto seed in a pot. Cook them until you see the oil bubbling. Turn the heat off and strain the seeds. Discard the seeds and keep the oil.
This chicken barbecue is a regional recipe from Bacolod