What Visayan grilled chicken dish is marinated with calamansi, vinegar, and annatto?

Chicken inasal is a Visayan grilled chicken dish from the Philippines, marinated with calamansi, vinegar, pepper, and annatto. The chicken is grilled over hot coals and repeatedly basted, giving it a smoky aroma, tangy flavor, and characteristic orange-red color.

The marinade’s ingredients each play a role: calamansi supplies citrus acidity, vinegar adds sharpness, and annatto colors the meat and contributes a mild earthy note. Coconut vinegar is especially associated with the preparation. Pieces are commonly served as breast-and-wing or leg-and-thigh portions.

Bacolod is particularly famous for inasal, and the dish is also associated with Iloilo. It is usually served with rice, calamansi, soy sauce, vinegar, and chicken oil. The infused oil is often spooned over rice, making the meal richer and more aromatic.

Chicken inasal is related to the broader Filipino tradition of inihaw, or grilled food, but it is not the same as chicken adobo. Adobo is defined by a braising or simmering method in a vinegar-based sauce, whereas inasal is identified by its marinade, charcoal grilling, and basting.