The Top 10 Best Chicken Inasal in Manila, Ranked

(SPOT.ph) There are two things I learned while testing upwards of 20 chicken inasal places for this Top 10 list. The first is that the Spot team really will brave horrible weather given the promise of good food; the second is that inasal might just be our real national dish.

It’s a thought that occurred to me a few chickens in—many of our local dishes, including the ones we currently think of as candidates for a national dish, have numerous versions that may not even resemble one another. There is no definitive adobo or sinigang, delicious though they all are; there is, however, an almost tangible benchmark for good chicken inasal.

As the Western Visayas staple grows in popularity in metropolitan areas—thanks in part to this month’s cover star, BradleyTries—it’s easy to see how much it encapsulates both the basics and nuances of Philippine dining and living. Despite its relatively recent origins (1946, to be precise), its background is a tale as old as time. Ilonggo entrepreneur Banoy Velez, whose recipe and technique form the skeleton and heart of the modern inasal, sought and found opportunity (and love, but that’s another story) in the then-emerging city of Bacolod. Both his initial product and what we now enjoy all over the country are inherently accessible and delicious, and absolutely demand rice; you’re encouraged to customize your own experience as you eat, but ultimately, it’s a meal best seasoned with company and conversation. The humble inasal has come a long way since Banoy’s solo grill.

Following his example, it’s got to have a good balance of flavors—a little salty-sweet, enough smokiness and char for peak satisfaction, and the all-important herby citrus note from tanglad (lemongrass) and ginger. (Some places will even go to the trouble of making the skin crispy!) If it’s missing that last bit, all you have is barbecue—which we love, but isn’t inasal. We also chose to test paa (leg quarters) exclusively to give each place their best chance at scoring high on texture, and weighed a rice meal against an a la carte portion to gauge value for money. Perhaps the only thing I couldn’t plausibly test is whether or not any of the stands or restaurants used native Darag chicken—I’d have been caught immediately, and this is supposed to be a secret test.

So unlike other Top 10 lists, I couldn’t actually spend all of August running around like a headless chicken—the weather would have turned me into one for real. So in the one week when the rain and wind stopped for a few hours every other day, our photographer and I zoomed across Metro Manila to try more chicken leg quarters than we’ve probably ever had in a single year, and came back dripping rain and chicken oil all over the carpet. With that, we proudly present the Top 10 chicken inasal spots in Manila.

All SPOT.ph Top 10 lists are researched, paid for, tested, and selected by the writers and editors. No prior notice is made to the establishments or their owners.

Who knew this was hiding behind Proscenium in Rockwell? Our cover boy BradleyTries certainly did, as a quick Google search isn’t as forthcoming with this name as it would be, say, for an inasal chain. This one ticks all the boxes, but could use a bit more lemongrass and appears smaller in the lineup next to the other contenders. Lo Bob gets extra points for serving excellent free soup and having a bottle of decently strong vinegar at the table; you’d be shocked at how many establishments don’t!

Lo Bob’s is at 6370 Camia, Guadalupe Viejo, Makati City.

This streetside staple in Quezon City is an excellent baseline for good inasal. For that reason, this corner of Sct. Reyes sees considerable foot traffic from nearby residents at around lunchtime. The balance of flavors almost becomes neutral, but the garlic rice and condiments bring it all back to life.

Bacolod Chicken Parilla is at 93 Scout Reyes Street, Diliman, Quezon City.

I’d be remiss if I didn’t include one of the OG Spot favorites, and JT’s kind of wins on accessibility alone. Again, it’s one of those iterations of the dish that just about clears the bar, and has certainly earned its crowd. Tender chicken, almost-fluffy rice, and one in every city sounds about right.

See a list of JT’s Manukan branches.

Formerly Bacolod Sugbahan and Dodoy’s Grill House (talk about having eras), we’re hoping this name sticks because we really want you to be able to find it. There is a little extra smokiness to this inasal that puts it just above the last contender—you’ll see the pattern we picked up on, which is that a lot of the really good places only outpace one another by a small margin.

Doys is at The Linear, P. Ocampo Street, Makati City.

This one edges out Doys for the hint of sourness, probably thanks to the marinade. While not super consistent—some leg quarters can carry a hint of bitterness that doesn’t come from a delightfully burnt edge—Inasal Kapital fulfills the inasal promise of a great sharing meal, regardless. Fun fact: This is where we shot our cover, under the pretense of writing a BradleyTries article.

Inasal Kapital is at 5076 SGC2, P Burgos Street, Poblacion, Makati City.

What can I say? They’re more than just ‘oks,’ and surviving decades in the local food and beverage scene sort of proves that. The thing that stands out about Oks Manoks, a Pioneer Street treasure in its own way, is that smokiness—do not underestimate how well that can emphasize all of the inasal’s other flavors. Nor should you think the perfect char is easy to achieve; it’s not a matter of waiting til the color turns as much as it is a mastery of temp and timing, and on a slow day, Oks has that down pat.

Oks Manoks is at Kapitolyo Pioneer Center, Pioneer Street, Pasig City.

This place is Chef JP Anglo’s go-to for a reason; more than that, if he had another chance to take the late, great Anthony Bourdain somewhere, it would be this Chino Roces favorite. “This is not the conventional choice,” shared Anglo in a previous conversation with Spot. “I tend to like my inasal a little saltier than the typical Negrense. So Chicken House is the one for me.” We’re inclined to agree—it’s a slightly Manila-fied take, but it is nevertheless great inasal.

Bacolod Chicken House Express is at 114 K Savana Market, Pablo Ocampo Sr. Extension cor. Venecia Street, Makati City.

“How do you find these places?” says our photographer’s husband as we all trek through rain towards a back-alley corner in southwest Mandaluyong. “Google,” I say with a shrug. “And Bradley.” Sure enough, the Bradley Approved sticker is right there at the counter, with other stamps of approval dotted around so they’re visible. I can tell you now, they’ve earned them all; our top three contenders each come so close to a platonic ideal of chicken inasal in slightly different ways. I don’t throw the term “must-try” around lightly, and Mezmars is exactly that.

Mezmars & Mau’s is at 2 San Joaquin, corner San Rafael St, Mandaluyong City.

Some clucky connoisseurs may find the Dom’s rendition a tad peppery, but we think it props up the chicken beautifully, shining a light on every layer of flavor as you chew. Do you know how good inasal has to be for one to forget to use the chicken oil and not notice until hours later? Inasal on that level makes you want to take Dom home to your parents. Which is what I did. They also loved him.

Dom’s is at 3693 Bautista Street, Makati City.

Here’s the other secret: Our photographer for this Top 10 grew up in Western Visayas, and knows her inasal. It turns out that 8 Flavours is not only bewilderingly good (my note), it’s also apparently super accurate (her note). It’s the most reflective of what you’ll get in the dish’s region of origin, and while it’s a little on the pricier side (just under P200), you can basically taste every extra peso—that is, it’s totally worth it. Tender, balanced, and highly repeatable, it’s so good that I need them to open at least two more branches, forthwith and tout suite.

Unrelated: Their kansi? Chef’s kiss.

8 Flavours of Bacolod is at K-1st, T. Gener Street, Quezon City.

Photos by Majoy Siason