Inasal na Manok ng Bacolod (Lemongrass, Calamansi, Garlic & Annatto Grilled Chicken) – Authentic Philippines Recipe
Negros Island specialty basted on the grill with golden garlic-lemongrass annatto oil.
- Country of Origin
- 🇵🇭 Philippines (Southeast Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Boneless chicken thighs, Garlic fried rice (sinangag), Cucumber-tomato salad and spiced vinegar dip, Bruised lemongrass, Calamansi juice
Ingredients for Inasal na Manok ng Bacolod (Lemongrass, Calamansi, Garlic & Annatto Grilled Chicken) (4 Servings)
- 1.25 lbs (or 2.5 cups) boneless chicken thighs, prepped into bite-sized pieces
- 1.5 cups garlic fried rice (sinangag), washed and trimmed
- 1 cup cucumber-tomato salad and spiced vinegar dip
- 1 medium onion and 3 cloves garlic, finely minced with bruised lemongrass
- 1.5 tbsp traditional Philippines seasoning (calamansi juice, ginger, garlic, golden annatto (atsuete) oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together bruised lemongrass, calamansi juice, ginger, garlic, golden annatto (atsuete) oil, cooking oil, and sea salt in a bowl to form a fragrant Philippines marinade.
- Coat boneless chicken thighs and garlic fried rice (sinangag) thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear boneless chicken thighs and garlic fried rice (sinangag) for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with cucumber-tomato salad and spiced vinegar dip, and serve immediately.