🥥 Piyanggang Manok

Meat · Main ingredient: Chicken · ⏱ 40 min · Serves 5 · ~₱325 · Best for: Dinner, Lunch

Ingredients

• 1.2 kg 1 whole chicken (about 1.2 kg), cleaned and cut into serving pieces
• 1 cup Grated coconut, toasted until burnt/black (for palapa-style paste)
• 1 thumb Ginger
• 1 thumb Turmeric (luyang dilaw), or 1 tsp turmeric powder
• 5 cloves Garlic
• 1 pc Onion
• 3 stalks Lemongrass, chopped
• 2 cups Coconut milk
• 2 tbsp Cooking oil
• 3 pinch Salt to taste

Instructions

1. Toast the grated coconut in a dry pan over low heat, stirring constantly, until it turns dark brown to black and releases oil; set aside to cool.
2. In a blender or mortar, grind the burnt coconut with ginger, turmeric, garlic, onion, and lemongrass into a thick black-brown paste.
3. Heat oil in a pot and sauté the spice paste for 3-5 minutes until fragrant.
4. Add coconut milk and salt, and simmer for 5 minutes to make the marinade sauce.
5. Coat chicken pieces generously with the sauce, reserving some for basting, and marinate for at least 1 hour.
6. Preheat grill to medium heat. Wrap or place chicken over banana leaves if desired.
7. Grill chicken, basting with reserved sauce, for 25-30 minutes, turning occasionally, until fully cooked and coated with the dark, aromatic paste.
8. Serve hot with steamed rice.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.