My memory of eating Chicken Inasal or Grilled Chicken with Lemongrass for the first time was during a visit to Davao City back in 2002. We were a group of hikers out for our “last meal” before an arduous week long hike in Mt. Apo. I remember walking toward a restaurant on a busy street, smoke billowing from it’s rooftop, the air saturated with the delicious smell of chicken grilling on a spitfire. Looking back, it might be possible that what I had was simply grilled chicken and not the famed “Chicken Inasal” that originates from Bacolod, Philippines.
The distinct ingredient that sets Chicken Inasal apart from other grilled chicken fare in the Philippines is the recipe’s use of Lemongrass or Tanglad to marinade the chicken, along with other spices. My family never used Lemongrass in our home cooked meals nor do I remember the ingredient used in any of our specialty dishes during parties. Since the Philippines is so diverse in influence, and my roots are from the Northern provinces of the Philippines, is it possible that Lemongrass is more commonly used in the South? Definitely worth researching, as I did with the History of Kare Kare found here. This Roast Chicken with Lemongrass recipe is inspired by Bacolod’s famed grilled Chicken Inasal.
- Oven broilers vary, check chicken every 2 minutes to avoid charring
- Make sure chicken meat is fully cooked, juices should run clear when thick part of chicken is pierced with a fork or meat close to chicken bone is not pink/pinkish