Inasal na manok (grilled chicken, Bacolod style) |

Inasal na manok (grilled chicken, Bacolod style)

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

34 Responses

  1. debbie says:

    i’m just curious though cos i didn’t read in the post what to do with the annatto seeds?

  2. riza says:

    Miss Connie I just want to ask in which part am I going to mix the annatto powder? thank you.

    • Connie says:

      Oops, sorry, I edited the entry already. :)

      • riza says:

        Miss Connie I tried it just right now for our dinner. Walah! Superb again! Although I did not grill it in the uling because not possible here in our house in Singapore, so I tried to grilled it in the oven. I will definitely be doing this again… better to use glove next time because of the turmeric, leaves my hand so so yellow. hehehe. shi shine!

  3. cocoy says:

    hi connie… can I use turmeric powder instead? instead of bbq can I broil it?

    more power to you

    • Connie says:

      Turmeric powder, yes. Broiling… well, you’ll lose the smoky flavor and aroma which really make inasal distinctive.

      • Suzette says:

        Hi Connie! I wonder how much turmeric powder should I use? Thanks!

        • Connie says:

          About a teaspoonful. :)

          • Suzette says:

            Oh my Connie! It really turned out good! I’m a Bacolodnon but doesn’t know how to make chicken inasal probably because we’re so used to just buy it. I mean it’s practically everywhere! As I now live abroad, this is one of my truly missed food. Thanks to you, I’m finally done searching for a chicken inasal recipe! We’ll I’d like to keep your recipe a secret for quite a while, I hope you won’t mind. :) Thanks again and I’m looking forward to try the rest of your recipes!

  4. Nikki says:

    Aloha Connie!

    I don’t have a grill — the closest I have is a George Foreman Grill. Will that work? Do you have any instructions on cooking with that? Hehe and mahalo for your recipe. Can’t wait to try it out! :D

  5. Nica Balaba says:

    I tried this at home today for lunch. I didn’t have some of the ingredients like turmeric , lemon grass (i substituted spring onion) and anatto powder ( i used ketchup for coloring) but still it turned out yummy. I put all the ingredients to a boil in low heat instead of marinating them because i didn’t have enough time and broiled it in an oven . I will cook this again and follow what’s exactly in your recipe am sure it is even more delicious. Thanks Coney!

  6. nico says:

    Can you marinade it overnight?

  7. kelvin says:

    if i marinate the chicken for over night what would be the effect to the chicken?

  8. Kris says:

    I do not want to exagerate, but this recipe took me back home, reminiscent of our Palawan and Cebu days. Ang sarap!!!! I grilled it in the oven for 40 minutes loosely covered with foil. I just placed the foil on top, not sealing the edges so it wont burn and keep its moisture. Removed the cover for the last 3-5 minutes. Try putting the marinade paste also under the skin. It was perfect: And yes, I marinated overnight. I will keep this for life :-) Thanks Ms. Connie!

  9. minda says:

    Hi, Ms. Connie!

    I wonder where can I buy the “grill basket”

  10. Tiffany says:

    Hi! What is annatto powder? Will I be able to find it in the grocery? Can I substitute achuete seeds for it? thanks!!

  11. Connie says:

    In supermarkets.

  12. If there’s one hobby I have, its collecting recipes.(if that is even considered one hehe) ever since I was a kid id cut out recipes from magazines and just keep ’em.With the invention of laptops,u would guess what is mostly saved in my archives! I super love love your website,ive seen couple of other websites from other bloggers but it doesn’t compare to yours. yours is thorough,organized, its much personal because of the stories behind the recipes. Its not bitin, I like it. I just got married and im trying to cook more these days,(only the foods I crave though haha) your website gets two thumbs up from me ..luvv it :)

  13. debbie says:

    I’m a sucker for chicken bbq and anything char-grilled…I’ve been wanting to try this chicken inasal for all its “glory” what with all the hype of the inasal chicken business here now.. will definitely try this at home.. Thanks a lot!

  14. Cris G. Villanueva says:


    I accidentally discovered your website while killing time on my pc. Clicked “Philippine Cooking” then discovered your recipes. “Inasal na Manok”, in particular, caught my attention since I like native cooking so much. I like the way you explain the process including giving some background, AKA names from different areas/regions, scienfic terms and suggestions why such a way is preferred and “important” to the taste. The pictures that accompany the recipe is fantastic and inviting. Your style of writing, too, is easy to understand and follow. I am SOLD! I will be checking and follow your other recipes in the future. Thanks and may you continue to share us your God-gifted talents/skills.
    p.s. Any chance you have glossary of terms in english and/or vice versa for our native veggies/meats/fishes/condiments,etc? Gutom na ako!!! Salamat uli.

  15. Connie says:

    No, not yet anyway. But that’s a nice idea. When I have more time to research names, I’ll come up with one. Thanks for the idea, Cris. :)

  16. Elaine says:

    Do you think this will work if I use an electric over with grill?

  17. Connie says:

    I think so.

  18. Lisa says:

    HI Connie

    Can I bake this instead. My oven’s highest temperature setting is 550.



  19. Connie says:

    You can’t bake this at 550F because the chicken is still raw.

  20. rheia says:

    hey!!! thanks for posting this recipe… i’ve tried it today and it’s nothing short of yummy!!!

  21. Connie says:

    Annatto is achuete.

  22. Alma Cerezo says:

    Hi, Ms. Connie!
    There’s lemongrass planted in vacant lots inside our village, so am excited to try this….Thank you for this recipe :) i have lemon in the fridge, can i use it instead of vinegar?
    Many thanks!

  23. Connie says:

    Sure, you can! :)

  24. jinkzz says:

    I love Bacolod chicken inasal and can eat it every single day. I do actually whenever I go home to the Philippines/ Bacolod. For me, the best chicken inasal are those that are served at Manokan country…yummy… love pechopak ( chicken breast and wing) with sawsawan made up of kalamansi juice, soy sauce, and sinamak (spiced vinegar).