Chicken Inasal w/ Chili & Sesame Oil Marinade


October 21, 2017

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.


  • Prep: 20 mins
  • Cook: 1 hr
  • Yields: 3 Servings


1Finely mince the garlic, onion, ginger and lemon grass

2Slightly heat the unroasted sesame oil and combine with atsuete seeds to make atsuete oil.

3Strain out and discard the atsuete seeds.

4In a container or bowl combine all the ingredients with the chicken

5Marinate the chicken overnight.

6Preheat the oven to 240 deg C

7Bake the Chicken for 50 minutes or until cooked throughly

8Sprinkle black sesame seeds over rice and enjoy!


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


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