Chicken Inasal Paa (Chicken Leg)
Chicken Inasal Paa is a traditional charcoal-grilled chicken dish popular mainly in Bacolod City in the Western Visayas region of the Philippines. "Inasal" means "grilled" or "roasted" in the local language, and the dish is characterized by its fragrant aroma and distinctive flavor resulting from this cooking method. "Paa" refers to the chicken leg (thigh and drumstick), and the dish often uses juicy, flavorful bone-in meat. It is widely served in specialty restaurants and food stalls throughout Bacolod City and the western part of Negros Island, enjoying high popularity among both locals and tourists.
- Taste Rating
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The rich, sweet and savory sauce is thoroughly absorbed, making it juicy. While it's on the sweeter side, there's a perfect blend of subtle tanginess and spiciness. It's packed with flavor and absolutely delicious.
- Price
- 110 Philippine Peso
- Meal Date
- 4/27/2025
- Food Travel Log
- If you ever come to Bacolod, Philippines, there’s one traditional dish you absolutely can’t miss: chicken inasal. I headed straight to the famous restaurant I’d heard so much about! Since I couldn’t read the menu, I asked a staff member and ordered ‘Paa’ (chicken leg). The sweet and savory sauce soaked deep into the meat, warming my heart as well. The spiciness and tanginess made me reflect on my life—and after a beer, nothing else really mattered anymore.
AI Gourmet Analysis
Overview of Chicken Inasal Paa (Chicken Leg)
Chicken Inasal is a representative charcoal-grilled chicken dish that originated in the Western Visayas region of the Philippines, particularly centered around Bacolod City on Negros Island. The word "Inasal" itself means "roast" or "grilled" in the local Hiligaynon language, succinctly illustrating the defining feature of its cooking method. Among its variants, "Paa" refers to the leg part of the chicken (thigh and drumstick), with the juicy, bone-in meat often used.
Origins and Regional Characteristics
The origin of Chicken Inasal is closely tied to western Negros Island, especially Bacolod City. From the mid-20th century, it began gaining popularity as a street food and home-cooked dish, eventually evolving into a significant food culture, exemplified by specialist streets nicknamed "Inasal Street" and food courts like "Manokan Country" dedicated solely to Inasal. Even within the Philippines and abroad, "Chicken Inasal" is recognized as a flavor originating from Bacolod, with traditional seasoning and methods from Bacolod held in particularly high regard at long-established restaurants.
Cooking Method and Seasoning Features
The preparation of Chicken Inasal begins with marinating the chicken. The main seasonings used are calamansi (a native Filipino citrus), vinegar, garlic, lemongrass, salt, black pepper, and a vibrant oil known as "annatto oil" made from the seeds of achiote (annatto tree). Marinating in these ingredients imparts a unique aroma and depth of flavor to the meat. During grilling, the chicken is repeatedly brushed with annatto oil over charcoal, giving it a glistening finish and a savory aroma. The dish features a complex interplay of subtle sweetness, sourness, and the spiciness derived from pepper and chili.
Cultural Appeal of the Paa Cut
Paa (chicken leg) is one of the most popular parts of Inasal. The meat is thick and fatty, allowing the marinade flavors and smoky aroma to seep in deeply. The broth that seeps from the bone enhances the flavor, providing a chewy texture and offering the essence of Filipino cuisine. Locally, the standard serving style involves skewering the chicken on sticks or bamboo before grilling.
How to Eat and Side Dishes
Traditionally, Chicken Inasal is served with rice (usually garlic rice or "Inasal Rice," which is orange-colored). Diners typically adjust the flavor to their liking using side condiments such as vinegar, soy sauce, chopped chili, and calamansi. At long-standing restaurants like Aida's Chicken, special attention is paid so that the rich sauce flavor and charcoal aroma can be thoroughly enjoyed with rice. Pairing with San Miguel Beer is also widely enjoyed in the local community.
International Spread
In recent years, Chicken Inasal has spread not only throughout the Philippines but also abroad. It is increasingly offered at Filipino restaurants in countries such as the United States, Canada, Singapore, and Australia, and has gained popularity among Filipinos living overseas as well as Southeast Asian food enthusiasts. The style of enjoying it with San Miguel Beer and the street food culture help to convey the authentic atmosphere of its place of origin.
Health and Nutrition Aspects
Chicken Inasal Paa, being charcoal-grilled, allows excess fat to drip off while providing a high-protein meal. At the same time, the annatto oil and calamansi contribute vitamin C, vitamin E, and antioxidants. While the sweet and savory sauce contains some sugar and oil (so moderation is advised), it is considered a relatively well-balanced dish among traditional Filipino foods.