Grilling meat always creates a unique sizzle and flavor. The aroma that comes from the deliciously savory marinade and the crisp sounds of heat and oil enveloping the chicken evoke some of the best sensory experiences when it comes to grilled food.

But perhaps the best sensation comes from the taste – rich, smoky and slightly crunchy. And I can argue that grilled people can best get to know this delicious sensation with Inasal na Manok.

But have you ever wondered what this classic might taste like with a spicy twist? This dish is undoubtedly already a success in terms of taste and texture. But if you’re a fan of one particular Filipino fan favorite called Sinigang, you can keep reading to find out the recipe that pairs it with our delicious Inasal.

What is Inasal na Manok?

Known to originate from the city of Bacolod, this delicious chicken dish is well known in the Philippines. Different restaurants compete for the best chicken inasal, and customers often end up with a heap of rice along with one serving of chicken. But the word itself sounds very simple, like a dish. Inasal literally means “grilled meat” or “grilled over charcoal” in Ilonggo. But what makes it attractive for a simple grilled dish is its well-known marinade.

While all grilled products have a unique taste and seasoning to the table, Inasal is invariably unique in its marinade. This element of the dish is always a guaranteed hit. Infused with strong, juicy flavors of ginger, lemongrass and the unmistakable coconut vinegar, your taste buds will be in awe when you bite into this chicken.

Add some shinigang flavor to the mixture

However, the beauty of cooking chicken lies in its very mild base aroma and flavor. This means that it is combined with many different seasonings and flavors to further enhance its flavor. So mixing this delicious marinade with the shinigang mixture can provide a delicious, addictive tart flavor that makes it even better.

Want to learn more about this savory Chicken Inasal dish? Try this Sinigang Mix Chicken Inasal recipe!

Be sure to use 1 whole chicken for this recipe. Note that you have the option to roll it for boneless Inasal on Manok and is easier to eat. Cut the chicken into 4 pieces (see the video below for details).

You can prepare the ingredients for the marinade by crushing 1 head of garlic, 1 stalk of chopped lemongrass, and 3 fingers of ginger with a mortar and pestle. Then put the ground ingredients in a large bowl and season with 1 1/2 teaspoons salt and 1/2 teaspoon ground black pepper. Add 2 1/2 tablespoons Knorr Sinigang sa Sampaloc Recipe Mix (original flavor) and 1 1/2 cups lemon lime soda. Mix everything together.

Take the chicken and put it in a resealable bag. Pour the marinade inside and let the air out before sealing it again. We leave this marinade for at least 2 hours for the flavors to absorb. You can also marinate overnight for best results.

Now you are ready to grill! You can use a gas or charcoal grill for this. Preheat the grill and remove the chicken from the resealable bag after it has finished marinating. After placing it on the grill, skewer two sides of the chicken with thick bamboo skewers. If a thick skewer is not available, you can use regular size double skewers for this.

Looking for other recipes a little like this one? Check out some of my other Inasal recipes!

Beer-marinated grilled chicken breast Inasal
While the original Chicken Inasal is already a delicious and tender chicken meal, this version adds a bit of flavor in the form of a pale ale. This beer-marinated Inasal Grilled Chicken Breast is an addictive, alcohol-soaked dish that can be great as a pulutan or just have your Inasal in a one-of-a-kind, somewhat bitter, savory, and sweet way!

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