Bacolod

Chicken inasal

Lemongrass and calamansi chicken grilled with annatto oil. Bacolod's smoky orange pride.

60 minTime

48 gProtein each

mildSpice

3hPlan ahead. Soak for 3 hours first; the 60 minutes come after.

Make it your way

Grandma's wayAnnatto basted, charcoal grilled.

The original

511kcalsame

48 gproteinsame

1 gfibresame

60minutessame

Chicken inasal.

Per serving, worked out from the ingredient table.

Chicken, curry cut (bone in chicken, small pieces)leg quarters or thighs

Lemongrass3 stalks, pounded

Ginger4 cm, pounded

Garlic10 cloves, pounded

Vinegar⅓ cup coconut or cane vinegar

Lemon juicecalamansi juice

Jaggery1 tbsp

Salt2 tsp

Black pepper1 tsp

Cooking oil (vegetable oil)3 tbsp, for annatto oil

Kashmiri chilli powder1 tsp, or annatto seeds

4 steps

1Mix lemongrass, ginger, garlic, vinegar, calamansi, jaggery, salt and pepper. Marinate the chicken at least 3 hours.
2Warm oil with annatto or chilli powder and a little garlic until orange. Strain.
3Grill over medium charcoal, turning and basting with annatto oil and marinade, until charred and cooked through with no pink.
4Rest 5 minutes and serve with rice, a little annatto oil on the rice, and spiced vinegar.

Serve it like this

Serve each piece on a banana leaf with garlic rice drizzled with annatto oil, calamansi and a saucer of soy, vinegar and chilli.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.