Chicken Inasal w/ Chili & Sesame Oil Marinade

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Chicken Inasal w/ Chili & Sesame Oil Marinade

Popularly known as one the best and most famous grilled dishes in Bacolod, Chicken Inasal is about to go on a whole new level with a little help from Chef Louise Mabulo. The lush combination of garlic, red onions, patis, calamansi, ginger and lemongrass brings out the unique Filipino flavor of this dish. It’s a delectable blend of sweet, savory and citrusy. Adding chili-sesame oil to the marinade gives it a spicy kick and a hint of nuttiness. A well-balanced taste and color grilled into perfection.


  • 3 pcs. quarter cut chicken
  • 1 bulb garlic
  • 1pc onion
  • 2 stalk ginger
  • 1 tbsp lemongrass powder
  • 5 tbsp atsuete seeds
  • 3 tbsp unroasted sesame oil
  • 1 tsp salt
  • 1tbsp patis
  • 1 tsp pepper
  • 1/3 cup calamansi juice


  1. Finely mince the garlic, onion, ginger and lemon grass
  2. Slightly heat the unroasted sesame oil and combine with atsuete seeds to make atsuete oil.
  3. Strain out and discard the atsuete seeds.
  4. In a container or bowl combine all the ingredients with the chicken
  5. Marinate the chicken overnight.
  6. Preheat the oven to 240 deg C
  7. Bake the Chicken for 50 minutes or until cooked throughly
  8. Sprinkle black sesame seeds over rice and enjoy!