Chicken Inasal

Chicken inasal is grilled chicken associated with Bacolod and Iloilo in the Western Visayas. Vanjo Merano’s home version uses quartered chicken, calamansi, vinegar and lemongrass, with chicken oil brushed on near the end for richness and colour.

The optional brine dissolves salt and sugar in water with dried bay leaves, then ice cools it. The chicken soaks in this mixture before the brine is drained; the recipe also allows this stage to be skipped.

Garlic, ginger and lemongrass pastes mix with calamansi juice, vinegar, ground black pepper, salt and lemon-lime soda. The quartered chicken marinates in that mixture before charcoal grilling.

Some marinade is reserved before it meets the chicken and used for the early basting. Chicken oil finishes the grilling, with melted margarine when included. The chicken rests for five minutes and is served with rice, pickled papaya and sinamak.

The citrus, vinegar and lemongrass give this selected version its tangy aroma. Grilling develops the surface colour, while the late chicken-oil baste brings a glossy finish; the spiced-vinegar dip stays alongside the chicken.