Filipino Grilled Chicken (Inasal na Manok)
Inasal na Manok Say it: ee-nah-SAHL nah mah-NOK
Inasal na manok is the charcoal-grilled chicken of the Western Visayas, especially Bacolod, where it is eaten for lunch, dinner, and celebrations. Chicken pieces soak up a tangy marinade of calamansi, vinegar, garlic, ginger, and lemongrass, then are grilled slowly and basted with orange annatto oil. The result is smoky, juicy, and brightly sour-savory, with charred edges and a glossy orange glaze. It is usually served with rice and spiced vinegar.
Filipino Grilled Chicken (Inasal na Manok)
Inasal na Manok
Pronounced ee-nah-SAHL nah mah-NOK
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the chicken and marinade
For the annatto basting sauce
Method
Make the annatto oil. warm the vegetable oil and annatto seeds in a small saucepan over low heat for 5–7 minutes, until the oil turns deep orange and the seeds smell nutty. Strain through a fine-mesh sieve and discard the seeds.
In a large bowl, whisk the vinegar, 1/4 cup (60 ml) calamansi juice, garlic, ginger, lemongrass, brown sugar, 1 tsp salt, and 1 tsp black pepper. Add the chicken and turn to coat.
Cover and refrigerate for at least 2 hours or up to 24 hours, turning the pieces once or twice.
For the basting sauce, stir the strained annatto oil with the melted butter, 2 tbsp (30 ml) calamansi juice, 1/2 tsp salt, and 1/4 tsp pepper.
Prepare a charcoal grill for medium heat, about 350–400°F (175–200°C), or set a gas grill to medium and clean the grates.
Lift the chicken from the marinade, letting excess drip off, and discard the marinade. Place skin-side down on the grill and cook for 8–10 minutes, until the skin is golden and releases easily from the grates.
Flip, brush generously with basting sauce, and continue grilling for 15–20 minutes, turning and basting every 5 minutes, until the chicken is charred in spots and the juices run clear.
Cook until the thickest part of a thigh reaches 165°F (74°C). Transfer to a platter, rest for 5 minutes, and serve.
Regional variants
Some cooks add a splash of soy sauce to the marinade or use margarine instead of butter in the basting sauce. For a spicier dip, add chopped red chili to the sinamak vinegar.
Cook's notes
- For crisp skin, start the chicken skin-side down over medium heat and avoid basting during the first few minutes.
- Do not baste with the used marinade; use only the annatto butter sauce.
- A charcoal grill gives the classic smoky flavor; if using gas, add a small foil packet of soaked wood chips.
Serve with
Steamed rice, sinamak (spiced cane vinegar) with garlic and chili, and calamansi wedges.
Make ahead and storage
Marinate the chicken up to 24 hours ahead; grill just before serving. Leftovers keep in the refrigerator for up to 3 days and are best reheated gently, though the skin will soften.
