Inasal is a popular Filipino dish, specifically associated with the city of Bacolod in the Visayas region.

It's
known for its distinctive marinade and flavor, often cooked with chicken or pork. Here's a recipe for
Chicken Inasal:

Ingredients:

For the Marinade:

 2 pounds chicken pieces (thighs and drumsticks work well)

 1 cup coconut vinegar or cane vinegar

 1/2 cup calamansi juice or lemon juice

 3 cloves garlic, minced

 2 stalks lemongrass, pounded and chopped into small pieces

 1 thumb-sized ginger, peeled and minced

 2 tablespoons annatto (achuete) oil (for color)

 1 tablespoon brown sugar

 Salt and pepper to taste

For Basting:

 Additional annatto oil

 Butter or margarine

For the Dipping Sauce:

 1/4 cup soy sauce

 1/4 cup calamansi juice or lemon juice

 1-2 red or green chili peppers (siling labuyo), minced (adjust to your desired level of spiciness)

 1 clove garlic, minced

 Salt and pepper to taste

For Garnish (optional):

 Slices of cucumber and red onions

Instructions:

1. Prepare the Marinade:

 In a bowl, combine the coconut vinegar, calamansi juice, minced garlic, lemongrass,
minced ginger, annatto oil, brown sugar, salt, and pepper.

 Mix the marinade thoroughly to make sure all the flavors are well incorporated.
 2. Marinate the Chicken:

 Place the chicken pieces in a large bowl or a resealable plastic bag.

 Pour the marinade over the chicken, making sure it is well-coated.

 Seal the bag or cover the bowl and refrigerate for at least 2 hours, but overnight
marination is ideal to infuse more flavor into the meat.

3. Prepare the Dipping Sauce:

 In a small bowl, combine soy sauce, calamansi juice (or lemon juice), minced chili
peppers, minced garlic, salt, and pepper.

 Mix well, and adjust the spiciness according to your preference by adding more chili
peppers if desired.

4. Grill the Chicken:

 Preheat your grill to medium-high heat. You can also use a stovetop grill pan or a
charcoal grill.

 Thread the marinated chicken pieces onto skewers.

 Grill the chicken, turning and basting with annatto oil and a bit of butter or margarine
occasionally until they are fully cooked and have a nice char, usually about 15-20
minutes.

5. Serve:

 Serve the Chicken Inasal hot off the grill with slices of cucumber and red onions on the
side, and a dipping sauce.

Chicken Inasal is best enjoyed with a serving of steamed rice. The marinade imparts a sweet, tangy, and
slightly spicy flavor, making it a favorite dish among Filipinos.