I'm a little confused with the brand names of the inasal restaurants; the names sound so much like each other, each claiming its own original beginnings. I had a quick brunch at the Greenbelt 1 area with a colleague and this time, Chicken Bacolod was our target. Inasal is a different kind of barbecued chicken; the flavoring is made with vinegar and other spices, rather than the usual toyo-calamansi or garlic & ketchup. Somehow, with the vinegar base, the resulting skewer can be cooked to crispy doneness, which doesn't happen at all with most other kinds of BBQ marinades. I don't know why the chicken comes out with a yellowish tinge to it; I would assume that some atsuete is included for coloring. Chicken Bacolod did not disappoint at all. For around P150 per head, you can enjoy inasal at its finest! You can even specify which part of the chicken you would want--legs & thigh, chest & wings, liver or gizzard. The sticks don't come with rice, however, and you have to order that separately. Good idea for a quick & hearty lunch.
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