Filipino-Bacolod Chicken Inasal


  • 1 kilo chicken; breast and wings preferred
  • 4 stalks lemon grass; cut into short, thin strips
  • 1 lemon; juice extracted
  • 1 lime; juice extracted
  • 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

Cooking Instructions:

  1. In a bowl, marinate chicken overnight in salt, pepper, garlic, lemon grass, lime and lemon juice, and 7-up or Sprite soda. Set aside.
  2. Fry annatto seeds in cooking oil. Let cool, crush, and drain the annatto oil in a bowl. Set aside.
  3. Prepare a mixture for bashing by mixing annatto oil, marinade, and butter. Pan boil for few minutes and season with salt and MSG if desired. – Filipinos, sometimes, has this tantsa tantsa lang (estimate and approximate) method of cooking. Experiment, therefore, on your best combination.
  4. Skew the chicken and grill over the hot charcoal, brushing it with the mixture once in a while. Grill until done.


  • You can substitute kalamansi for lemon and lime. Adding 1 tablespoon of vinegar in the marinade is good if you intend to preserve the left over chicken inasal in a day or two.

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