Bacolod Chicken Inasal

The City of Smiles does not only offer pastries and sweet smiles, Bacolod is also known to be breeders of Fighting Cocks and home to the mouth watering “chicken inasal”.

The term “inasal” is derived from the process of mounting a piece of poultry on a bamboo stick. The delicious coal grilled chicken is glazed with annatto (achuete) in hot oil, until golden brown. Usually eaten with fried rice topped with garlic and pickled young papaya (achara). Great to be paired with either Coke or Mountain dew. For best taste results, chicken inasal is to be dipped in a mixture of soysauce, calamansi and spicy vinegar (or sinamak as locals call it). Best eaten with your fingers.

If you’d ask me, my personal fave would be the “Pecho Pak” or Pecho nga may pakpak (breast with wings), as it has more meat than the other parts. Others would prefer “paa” or thigh and some would also want to have a taste of isol (chicken ass), atay (chicken liver), baticolon (chicken gizzard). Filipinos are so ingenious and resourceful as we do not let anything go to waste.

May I recommend the following restaurants that serves the best Chicken Inasal in town:

Bacolod Chicken House
Aida’s Chicken (Manokan Country)
Lion’s Park (Manokan Country)
Chicken Deli

I can’t be the judge as to how it tastes, but the best thing for you to do is come over and taste Chicken Inasal for yourself.