In Bacolod City, chicken inasal is more than a beloved local dish. It is a culinary tradition deeply woven into the city’s identity, community, and everyday life. Its recipe has been passed from one generation to another, and its familiar taste continues to bring people together. To the world, the dish is synonymous to Bacolod itself, over the years slowly becoming the cultural icon of the city. But for Bacolodnons, chicken inasal represents home, family gatherings, celebrations, and the simple pleasure of sharing a meal.
The word “inasal” comes from the Hiligaynon word “asal,” which refers to grilling or roasting over charcoal. Although grilled chicken can be found in many parts of the Philippines, Bacolod has developed its own distinct tradition and character surrounding the dish. The city’s version is recognized for its flavorful marinade, smoky aroma, vibrant color, and generous use of chicken oil.
The preparation begins long before the chicken reaches the grill. Chicken pieces are marinated with a combination of ingredients such as chili, calamansi (Philippine lemon), vinegar, garlic, and achuete, also known as annatto. The achuete gives the chicken its recognizable orange and red color while contributing to the dish’s visual appeal. Once marinated, the chicken is placed on a skewer and then over hot charcoal and repeatedly basted with annatto infused oil as it cooks. The surface then develops a glossy appearance; the edges become lightly caramelized; and the smoke from the charcoal gives the meat its distinct grilled flavor. The cut of choice – either the pecho, or chicken breast, or paa, the leg – is also essential to the taste of the dish. The chicken is served still on its bamboo skewer, with garlic rice and dipping sauce.
If you ask a local, they will almost always tell you to skip the utensils and eat the chicken with your hands. The dipping sauce is usually made from ingredients, such as sinamak or sukang tuba (spiced vinegar), soy sauce, calamansi, chili, and sometimes even sugar. As a finishing touch, the red-orange annatto oil infused with the flavors of the grill is drizzled over the chicken and rice. It brings together the smoky, savory character of the meal and has become an essential part of the Bacolod inasal experience.
Decades back, chicken inasal was served in modest roadside stalls near the Bacolod City Plaza. The experience was informal and communal. Customers could eat beside the street, sometimes with a bottle of beer or soda, while vendors called out to passersby. Tables were brought out to accommodate customers, transforming sidewalks and public spaces into places where people could gather over food.
For these vendors, selling grilled chicken has been a family livelihood for years. Some of these stalls still exist today and have become a means of supporting their families. Likewise, keeping these businesses alive is also a way to pass the trade on to the next generation.
The preservation of this tradition has also received formal recognition. In 2022, Bacolod City passed the Chicken Inasal Cultural Property Rights Ordinance, an important step toward recognizing and protecting chicken inasal as part of the city’s cultural heritage. The ordinance reflects the significance of a dish that has grown beyond food and become an expression of local identity.
Today, chicken inasal can be found everywhere in Bacolod. We now have gentrified established restaurants around the city, as well as numerous sidewalk grills. As Bacolod continues to grow and change, chicken inasal remains a familiar symbol of the city. Its heritage lives not only in official recognition but most especially in the hands of the people who prepare and eat it. This isn’t just food on the table. This is our community. Chicken inasal is not merely a specialty of Bacolod City, but a part of what Bacolod means.
Words and video script by: Leezo Dionzon
Photos by: Jason Javier
Video by: Kwago
