Dish

Inasal na manok

Inasal na manok is a flavorful and juicy grilled chicken dish that is perfect for any occasion. The marinade gives the chicken a tangy and slightly sweet flavor, while the annatto oil gives it a beautiful orange color. The dish is usually grilled over charcoal, which gives it a smoky flavor that complements the marinade perfectly. Inasal na manok is a popular street food in the Philippines and is often served with rice and a side of atchara. It is also a popular dish for special occasions such as fiestas and weddings.

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Meat Dish› Poultry Dish› Chicken Dish

Origins and history

Inasal na manok originated in the city of Bacolod in the Philippines. It is said to have been created by a man named Atty. Jose C. Luvares in the 1940s. The dish was originally made with native chicken, which is smaller and leaner than the commercial chicken that is commonly used today. The marinade was also simpler, consisting of just vinegar, salt, pepper, and calamansi juice. Over time, the recipe evolved to include more ingredients such as garlic, ginger, lemongrass, and annatto oil.

Dietary considerations

Gluten-free

Variations

There are many variations of inasal na manok, with each region in the Philippines having its own unique twist on the dish. Some variations include adding coconut milk to the marinade, using different types of vinegar, or using different spices and herbs. Some versions also use chicken thighs or wings instead of the whole chicken.

Presentation and garnishing

Inasal na manok is usually served on a banana leaf with a side of atchara. The chicken is garnished with chopped green onions and calamansi wedges. The dish is best enjoyed with garlic rice and a cold beer.

Tips & Tricks

To get the best flavor, marinate the chicken overnight. Make sure to baste the chicken with the marinade while grilling to keep it moist and flavorful. Use a charcoal grill for the best smoky flavor.