The appeal of Bacolod Chicken Parilla

It is rare for a group of ten coworkers to instantly agree on where to have lunch but mention Bacolod Chicken Parilla and you will find us simultaneously leaving our desks to go to what seems to be our favorite chicken inasal place.

The chicken inasal, a Bacolod specialty dish, is a type of roasted chicken which is marinated in lime juice, pepper, annato (called achuete in the Philippines) and vinegar, grilled over hot coals while being further basted with the marinade.  It is often served with garlic fried rice and a dipping sauce called sinamak (which is made of palm vinegar infused with garlic, chili peppers and ginger.  The most common serving variations of inasal are the paa (leg and thigh), pecho (breast and wing) and pakpak (three pieces of wings).

My personal preference when it comes to chicken inasal is the paa because, while the pecho is usually meatier, the paa is more flavorful and juicier.  I also want lots of chicken oil (usually made from rendered chicken fat infused with garlic and annato seeds) to drizzle over my chicken and garlic rice, making my meal so much more sinful but tastier as well.

The offerings here are also quite affordable, contributing to the almost universal appeal among my officemates.  Menu prices for the items we usually order are:

• Pecho at Php90
• Paa at Php90
• Pakpak at Php85
• Garlic Rice at Php25

This branch of Bacolod Chicken Parilla is located at the corner of Scout Gandia and Scout Reyes Streets, Bgy. Paligsahan, Quezon City.