It is chicken marinated in a mixture of calamansi, pepper, coconut vinegar and annatto, then grilled over hot coals while basted with the marinade.

[1] One of the earliest documentations of chicken inasal was by Felix Laureano in his photo book, Recuerdos de Filipinas, which describes the daily lives and culture of Iloilo and Panay.

The book published in 1895 in Madrid, Spain, listed inihao nga manuc as one of the items sold in the photo of a Calenderia, a store that sells food.

[4] Chicken inasal was declared a locally important cultural property of Bacolod on November 16, 2022.

[5]In October 2024, TasteAtlas listed Bacolod chicken inasal as the best of 100 Filipino foods.