Aklanon flavors
Chicken Inasal
The Western Visayas' beloved grilled chicken — marinated in calamansi, vinegar, lemongrass, and ginger, basted with annatto oil, and charcoal-grilled until smoky and golden. Served over rice with a vinegar-soy-chilli dip and lato kinilaw.
About this dish
Chicken inasal is the pride of Western Visayas, with its spiritual home in Bacolod and Iloilo but eaten with devotion all across the region, Boracay included. What sets it apart from ordinary grilled chicken is the marinade and the colour: pieces are steeped in calamansi juice, cane vinegar, lemongrass, garlic, ginger, and pepper, then repeatedly basted while grilling with oil infused with annatto (atsuete) seeds, which lends the skin its glowing orange hue and subtle earthy note. Cooked over hot coals until the edges char and the meat stays juicy, it is served over rice — ideally with a spoonful of the flavoured oil drizzled on top — and a dipping sauce of vinegar, soy, calamansi, and chilli that each diner mixes to taste. On Boracay it's commonly paired with lato (sea grapes) kinilaw, making a complete, unmistakably Visayan plate.
Allergen information
Preparation methods may vary by restaurant. Always confirm with staff if you have severe allergies.
Where to try
Inasal grills around D'Mall and Station 2; local carinderias across Boracay and Caticlan