Chicken inasal, is a variant of lechon manok. It is believe originated in Visayas region and well known specially for to the Ilonggo's. It is chicken marinated in a mixture of calamansi, pepper, coconut vinegar and annatto, then grilled over hot coals while basted with the marinade. It is served with rice, calamansi, soy sauce, chicken oil and vinegar.

Chicken inasal:

.5 cloves garlic mince
.5 calamansi
.2 medium size onion
.2 small hot chilli (optional)
.3 stalk lemon grass
.11/2 ginger mince
.1/2 cup vinegar (sukang tuba)
.2/4 cup soy sauce
.2 tsp brown sugar or to taste
.1 tsp salt
.1 tsp black ground pepper
.1/2 tbsp seasoning granules(optional)

Chicken Oil:

.1/2 cup chicken oil from chicken skin
.2 tbsp annatto seeds


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