Chicken Inasal is one of the most favorite Filipino dishes of all time. Quintessential Pinoy, if you may. The dish originated in Bacolod, a province located in the Visayan region.
Although recipes vary from family to family, chicken inasal is always marinated and brushed with in achuete oil while grilling. The achuete oil (oil infused with anatto seeds) gives the chicken inasal it's yellow reddish tint. So far, none of the restaurants that we've dined in has given me the complete recipe for the their marinade. I can only discern flavors like vinegar, garlic, salt, pepper and ginger. Grilling over hot coals is very essential to it's smoky and distinct flavor.
I've never made this at home since it's very cheap to just dine in Bacolod Chicken House, a quaint little restaurant in BF that has been there for as long as I can remember. It's great that you can order the chicken parts that you like best. I like wings. Chicken inasal is best eaten with a dipping sauce of vinegar, soy sauce, chopped bird's eye chili, calamansi, ginger, garlic and onions.
Chicken Inasal in Bacolod Chicken House. Good Eats.