Inasal na Manok

Nutrition · per serving

Steps

1. 1

   Preheat a grill pan, charcoal grill, or oven grill to medium-high heat. Pat the chicken dry, then make 2 shallow slashes on the thickest part of each thigh so the marinade penetrates faster. Season the chicken all over with salt and black pepper.

   700 g bone-in, skin-on chicken thighs8 g sea salt2 g ground black pepper
2. 2

   In a bowl, combine the coconut vinegar, chopped lemongrass, garlic, ginger, annatto powder, calamansi juice, coconut aminos, honey, and melted coconut oil. Stir well until the annatto is evenly dispersed and the honey dissolves.

   60 ml coconut vinegar2 stalks (about 30 g) lemongrass, white part only, finely chopped5 cloves (20 g) garlic, minced20 g ginger, finely grated8 g annatto powder30 ml fresh calamansi juice15 ml coconut aminos10 g raw honey15 ml coconut oil, melted
3. 3

   Add the chicken to the marinade and massage thoroughly, pushing some marinade into the slashes. Let it stand for 15 minutes at cool room temperature. For beginner-friendly even cooking, keep the chicken skin side up while marinating so the skin stays drier and browns better later.

   700 g bone-in, skin-on chicken thighs60 ml coconut vinegar2 stalks (about 30 g) lemongrass, white part only, finely chopped5 cloves (20 g) garlic, minced20 g ginger, finely grated8 g annatto powder30 ml fresh calamansi juice15 ml coconut aminos10 g raw honey15 ml coconut oil, melted
4. 4

   Meanwhile, make the baste by mixing the melted coconut oil, annatto powder, and salt in a small bowl. Remove the chicken from the marinade and lightly shake off excess bits of lemongrass and garlic to reduce scorching.

   15 ml coconut oil, melted4 g annatto powder1 g sea salt700 g bone-in, skin-on chicken thighs
5. 5

   Grill the chicken skin side down first for 6 to 8 minutes, until the skin begins to char in spots and releases easily from the grates. Turn and cook the second side for 6 minutes. Adjust the heat as needed so the sugars and annatto color the chicken without burning.

   700 g bone-in, skin-on chicken thighs
6. 6

   Baste the chicken lightly on both sides, then continue cooking for 6 to 8 minutes more, turning every 2 to 3 minutes and basting once or twice, until deeply golden-red and the thickest part reaches 75°C. If using a grill pan, cover loosely for the last few minutes to help the meat cook through.

   700 g bone-in, skin-on chicken thighs15 ml coconut oil, melted4 g annatto powder1 g sea salt
7. 7

   Transfer the chicken to a plate and rest for 5 minutes so the juices settle. Serve hot with calamansi for squeezing over just before eating.

   700 g bone-in, skin-on chicken thighs2 pieces calamansi, halved

Origin & History

Inasal na Manok is a specialty of Western Visayas, especially Bacolod and Iloilo, where chicken is marinated in vinegar, aromatics, and annatto before being grilled over charcoal. The dish is known for its vivid color, smoky aroma, and sharp-citrusy flavor profile, and it has become one of the Philippines' most recognizable grilled chicken preparations.