Inasal manok, also known as grilled chicken, is a popular Filipino dish that originated in the city of Bacolod. It is a classic example of Filipino cuisine, which is a fusion of different flavors and cooking techniques. Inasal manok is marinated in a mixture of spices, vinegar, and garlic, then grilled to perfection. The result is a deliciously flavorful and aromatic dish that is sure to satisfy your taste buds.
Understanding the Origins of Inasal Manok
Inasal manok has its roots in the city of Bacolod, which is known as the “City of Smiles.” The dish is believed to have originated in the 1970s, when a group of vendors in the city’s public market began selling grilled chicken marinated in a mixture of spices and vinegar. The dish quickly gained popularity, and soon, inasal manok stalls were popping up all over the city.
The Key Ingredients of Inasal Manok
So, what makes inasal manok so special? The answer lies in the combination of ingredients used in the marinade. The key ingredients of inasal manok include:
- Vinegar: Vinegar is a crucial ingredient in inasal manok, as it helps to balance the flavors of the dish. The acidity of the vinegar also helps to break down the proteins in the chicken, making it tender and juicy.
- Garlic: Garlic is another essential ingredient in inasal manok. It adds a pungent flavor to the dish and helps to bring out the flavors of the other ingredients.
- Spices: A blend of spices, including salt, black pepper, and paprika, is used to add depth and warmth to the dish.
- Calamansi: Calamansi, also known as Philippine lime, is a small citrus fruit that is commonly used in Filipino cuisine. It adds a sour flavor to the dish and helps to balance the flavors of the other ingredients.
Preparing the Marinade
Now that we have discussed the key ingredients of inasal manok, let’s move on to preparing the marinade. The marinade is a crucial component of the dish, as it helps to add flavor and tenderize the chicken.
To prepare the marinade, you will need the following ingredients:
- 1/2 cup vinegar
- 1/4 cup garlic, minced
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 2 tablespoons calamansi juice
Combine all the ingredients in a bowl and mix well. The marinade should be smooth and free of lumps.
Marinating the Chicken
Once the marinade is prepared, it’s time to marinate the chicken. You will need 1-2 whole chickens, depending on the size you prefer. Cut the chicken into pieces, including legs, thighs, wings, and breasts.
Place the chicken pieces in a large bowl or container and pour the marinade over them. Make sure that the chicken is fully coated with the marinade, then cover the bowl with plastic wrap.
Refrigerate the chicken for at least 2 hours or overnight. The longer you marinate the chicken, the more flavorful it will be.
Grilling the Chicken
After the chicken has marinated, it’s time to grill it. You will need a grill or grill pan to cook the chicken. If you don’t have a grill, you can also use a broiler or oven.
Preheat the grill to medium-high heat. Remove the chicken from the marinade and shake off any excess. Place the chicken on the grill and cook for 5-7 minutes per side, or until it is cooked through.
Brushing with Oil and Grilling
To add extra flavor to the chicken, brush it with oil while it’s grilling. You can use any type of oil, such as vegetable or canola oil.
Brush the oil on both sides of the chicken, then continue grilling until it’s cooked through.
Serving Inasal Manok
Inasal manok is typically served with steamed rice and a dipping sauce. The dipping sauce is a mixture of vinegar, garlic, and chili peppers.
To serve inasal manok, place the grilled chicken on a plate and serve with steamed rice and a side of dipping sauce.
Traditional Dipping Sauce Recipe
Here is a recipe for a traditional dipping sauce for inasal manok:
- 1/2 cup vinegar
- 1/4 cup garlic, minced
- 1-2 chili peppers, sliced
- Salt and pepper to taste
Combine all the ingredients in a bowl and mix well. The dipping sauce should be smooth and free of lumps.
Tips and Variations
Here are some tips and variations to help you cook the perfect inasal manok:
- Use a charcoal grill: Charcoal grills add a smoky flavor to the chicken that is hard to replicate with gas or electric grills.
- Don’t overmarinate: Marinating the chicken for too long can make it tough and dry. Make sure to marinate the chicken for at least 2 hours, but no more than 24 hours.
- Use a meat thermometer: A meat thermometer ensures that the chicken is cooked to a safe internal temperature.
- Add other ingredients to the marinade: You can add other ingredients to the marinade, such as onions, lemongrass, or ginger, to give the chicken extra flavor.
Common Mistakes to Avoid
Here are some common mistakes to avoid when cooking inasal manok:
- Overcooking the chicken: Overcooking the chicken can make it dry and tough. Make sure to cook the chicken until it’s just done, then let it rest for a few minutes before serving.
- Not marinating the chicken long enough: Marinating the chicken for too short a time can result in a lack of flavor. Make sure to marinate the chicken for at least 2 hours.
- Not using enough vinegar: Vinegar is a crucial ingredient in inasal manok, as it helps to balance the flavors of the dish. Make sure to use enough vinegar in the marinade.
Conclusion
Inasal manok is a delicious and flavorful Filipino dish that is sure to satisfy your taste buds. By following the steps outlined in this article, you can cook the perfect inasal manok at home. Remember to use a combination of vinegar, garlic, and spices in the marinade, and to grill the chicken until it’s just done. With a little practice, you’ll be cooking like a pro in no time.
| Ingredient | Quantity |
|---|---|
| Vinegar | 1/2 cup |
| Garlic | 1/4 cup, minced |
| Salt | 1 tablespoon |
| Black pepper | 1 tablespoon |
| Paprika | 1 tablespoon |
| Calamansi juice | 2 tablespoons |
By following this recipe and using the right ingredients, you’ll be able to create a delicious and authentic inasal manok dish that’s sure to impress your family and friends.
What is Inasal Manok and where did it originate?
Inasal Manok is a popular Filipino dish that originated in the city of Bacolod, which is located in the province of Negros Occidental in the Philippines. It is a type of grilled chicken dish that is marinated in a mixture of spices, vinegar, and other ingredients before being grilled to perfection.
The dish is believed to have originated in the 1970s in Bacolod, where it was served as a street food. Over time, it gained popularity and spread to other parts of the country, becoming a staple in many Filipino restaurants and households.
What are the essential ingredients needed to cook Inasal Manok?
The essential ingredients needed to cook Inasal Manok include chicken pieces (such as legs, thighs, and wings), a mixture of spices (including garlic, ginger, and chili peppers), vinegar, calamansi (a type of Filipino lime), and lemongrass. Other ingredients such as salt, black pepper, and patis (fish sauce) may also be added to enhance the flavor.
It’s also important to note that the type of chicken used can affect the flavor and texture of the dish. Some people prefer to use native chicken, which is said to have a more robust flavor, while others prefer to use commercial chicken, which is said to be more tender.
How do I prepare the marinade for Inasal Manok?
To prepare the marinade for Inasal Manok, combine the mixture of spices, vinegar, calamansi, and lemongrass in a blender or food processor. Blend the ingredients until they are well combined and the mixture is smooth. Then, add the marinade to the chicken pieces and mix well to ensure that the chicken is fully coated.
It’s also important to note that the marinade should be adjusted according to personal taste. Some people prefer a stronger flavor, while others prefer a milder flavor. The marinade can be adjusted by adding more or less of any ingredient.
How long should I marinate the chicken for Inasal Manok?
The chicken for Inasal Manok should be marinated for at least 30 minutes to an hour. However, it’s recommended to marinate the chicken for several hours or even overnight to allow the flavors to penetrate deeper into the meat. The longer the chicken is marinated, the more flavorful it will be.
It’s also important to note that the chicken should be refrigerated while it is marinating to prevent bacterial growth. The chicken should be turned occasionally to ensure that it is evenly coated with the marinade.
What type of grill should I use to cook Inasal Manok?
Inasal Manok is typically cooked over charcoal, which gives the chicken a smoky flavor. However, a gas grill or electric grill can also be used if charcoal is not available. The key is to cook the chicken over medium heat to prevent it from burning.
It’s also important to note that the grill should be preheated before cooking the chicken. This will help to prevent the chicken from sticking to the grill and will also help to cook the chicken evenly.
How do I know when the Inasal Manok is cooked?
The Inasal Manok is cooked when the chicken is golden brown and the juices run clear. The internal temperature of the chicken should be at least 165°F (74°C) to ensure food safety. The chicken should also be cooked until it is tender and falls off the bone.
It’s also important to note that the chicken should be turned occasionally while it is cooking to ensure that it is evenly cooked. The chicken should also be basted with the marinade occasionally to keep it moist and flavorful.
What are some common variations of Inasal Manok?
There are several common variations of Inasal Manok, including Inasal Manok with sinangag (fried rice) and Inasal Manok with grilled vegetables. Some people also add other ingredients to the marinade, such as garlic or ginger, to give the chicken more flavor.
Other variations of Inasal Manok include using different types of chicken, such as chicken breast or chicken wings, or using different types of grill, such as a rotisserie grill. Some people also serve Inasal Manok with a dipping sauce, such as a mixture of vinegar and chili peppers.