The mainstays in bacolod inasal restaurants (which also includes JT's Manukan Grille -- yes, JT stands for Joel Torre), are the following chicken parts: paa (thigh), pecho (breast), pakpak (wing), atay (liver), isol, and baticolon (gizzard). Each restaurant has its own set of additional menu items, but the centerpiece is always the chicken inasal. According to the site of Bacolod Chicken Inasal: "Our surveys reveal that our loyal customers' choice as their all-time favorite bestseller still remains our delicious specialty --- the chicken inasal!" No survey is really needed to show that people go back for the chicken inasal, but it's good that there's a "survey" to back it up.

Now, if you consider that chicken inasal is a hit in the South and has conquered the palates of Luzon, and the fact that food is always a preferred investment area, it's easy to see that the chicken inasal business is a good choice. Some chicken inasal restaurants allow franchises, which has its pros and cons. On the other hand, you could very well create your own brand and recipe. You could read about the Chicken Inasal recipe at Noodles and Rice blog, or you could refer to Heny Sison's story ("Fowl Play in 'Manokan' Country") of her trip to Bacolod's Manokan Country, wherein she also shared the recipe for Mang Melchor's Chicken Inasal chicken thigh or leg:

ginger
garlic
brown sugar
cane vinegar or coconut vinegar
calamansi
rock salt

Marinate all ingredients for an one hour before grilling. efore grilling, make the achuete oil. Make a slit on each side of the marinated chicken. Paste the chicken with achuete oil while grilling. Serve with sinamak, soy sauce, calamansi and fresh siling labuyo. To make the achuete oil: Warm enough achuete seeds in lots of cooking oil over moderate heat for one to two minutes. Do not let the oil burn. Set aside and stir until the oil turns orange in color.