Chicken inasal, commonly known simply as inasal, is a variant of lechon manok. It is chicken marinated in a mixture of calamansi, pepper, coconut vinegar and annatto, then grilled over hot coals while basted with the marinade. It is served with rice, calamansi, soy sauce, chicken oil and vinegar (often sinamak vinegar, a palm vinegar infused with garlic, chili peppers and langkawas). A common dish in the Visayas, it is a popular specialty in the city of Bacolod, where an entire street market is dedicated to local dishes, particularly inasal. A sign in the heart of the market reads "Manokan Country" (literally "Chicken Country" in Hiligaynon).[1] Many restaurant chains are famous for serving inasal, like Bacolod Chicken Inasal and Mang Inasal, which originated in Iloilo City.
 Chicken inasal served with sinangag | |
| Alternative names | Template:Lang-hil |
|---|---|
| Course | main course |
| Place of origin | Philippines |
| Region or state | Bacolod, Western Visayas |
| Serving temperature | hot |
| Main ingredients | chicken, lime, pepper, vinegar and annatto |
| Similar dishes | Inihaw |
See also
References
- ^ "Manokan Country". Unofficial Guide, Philippines. Retrieved March 22, 2018.
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