Piyanggang Manok

Looking for a dish with smoky, bold flavours? 🍗🔥 Look no further! Our traditional Filipino chicken dish will tantalize your taste buds and leave you wanting more! 😋👌 Indulge in the smoky, spicy flavours of Piyanggang Manok – a traditional Filipino dish of chicken marinated in coconut vinegar and turmeric. Simply divine!

Piyanggang manok is a dish that is gaining popularity outside of its place of origin. It is a perfect example of the richness and diversity of Philippine cuisine, and the cultural influence of its different regions.

The dish is traditionally made by braising chicken in a flavourful mixture of turmeric, onions, lemongrass, ginger, siling haba chillies, garlic, coconut milk, and ground burnt coconut. This combination of ingredients creates a sauce that is rich and fragrant, with a deep, earthy flavour.

To give the chicken a smokier taste, it is sometimes grilled before adding the marinade. The end result is a dish that is characteristically black in colour, due to the use of burnt coconut in the spice paste. This ingredient is integral to the dish, as it adds a unique and distinct flavour that is hard to replicate.

Pyanggang Chicken is often served with rice or bread and is perfect for sharing with family and friends. It is a dish that can be enjoyed on any occasion, from casual get-togethers to formal gatherings.

For those who are adventurous in the kitchen, making pyanggang manok at home is not as daunting as it may seem. The ingredients can be easily found in most grocery stores or markets, and the recipe can be adjusted to suit individual preferences.

Pyanggang manok is a dish that is not only delicious but also a reflection of the rich cultural heritage of the Philippines. It is a dish that should be celebrated and enjoyed by all who appreciate the complexity and diversity of Philippine cuisine.

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Piyanggang Manok

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Raymund
  • Prep Time: 25 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 40 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Indulge in the smoky, spicy flavours of Piyanggang Manok – a traditional Filipino dish of chicken marinated in coconut vinegar and turmeric. Simply divine!



Units Scale


  • 6 bone-in chicken thighs
  • 2 coconut shells, halved

Spice Paste

  • 1/4 cup burnt powdered coconut meat
  • 2 stalks spring onions, roughly chopped
  • 2 stalks lemongrass , lower white part only, trimmed and sliced crosswise
  • 1 inch knob of ginger, peeled and roughly chopped
  • 1 inch piece fresh turmeric, peeled and roughly chopped
  • 1/2 small red onion, peeled and quartered
  • 6 large cloves garlic, peeled
  • 3 birds eye chillies
  • 1/4 cup oil
  • salt

Coconut Milk Basting Sauce

  • 1 tsp burnt powdered coconut meat
  • 1 1/2 cups coconut milk
  • 2 tbsp oil
  • salt


  1. In a charcoal grill place the coconut meat down then let it grill until the inside is burnt and completely black in colour. Remove from heat, set it aside then let it cool.
  2. Scrape the burnt coconut meat off the shells and reserve in a bowl.
  3. Using a mortar and pestle, pound the burnt coconut meat until pulverised.
  4. Prepare the spice paste, in a food processor combine all Spice Paste ingredients, process until it becomes a smooth paste. If you want to do it the traditional way, use a large mortar and pestle and continue to pound all Spice Paste until it becomes a smooth paste.
  5. Combine the chicken pieces and spice paste in a large heavy duty zip lock bag, making sure the meat is fully coated. Marinate overnight for full flavour.
  6. Remove the chicken pieces from the Ziplock bag and place on a large plate. Reserve the spice paste, set it aside.
  7. Prepare your hooded charcoal grill for indirect grilling, you can do this by placing the hot charcoals in one side and leaving the other half empty. Place the chicken on the empty side. Cook the chicken with the lid down then cook for 45 minutes, this will bake and smoke the chicken at the same time.
  8. Prepare the basting sauce. Stir-fry the spice paste that was set aside earlier until fragrant.
  9. Pour the coconut milk and bring to a low boil while continuously stirring. Lower the heat, then add the burnt powdered coconut meat. Season with salt, to taste. Set aside.
  10. Back to the chicken, after 45 minutes move the chicken pieces directly over the coals and baste with the sauce. Flip every ten minutes and repeat the process. Cook for 25 to 30 more minutes or until chicken is cooked through.
  11. Remove the chicken from the heat and serve warm.


6 Responses

  1. I want some too! It looks so darn good. Not sure if I can do the burnt coconut meat because I have no grill…would toasted coconut with a few drops of smoke work?

  2. You are right — everything is readily available. The hard part will be cutting the coconut shells in half to grill them. Only once was I able to do that — I need a machete!

  3. Michelle says:

    Wow, ground burnt coconut sounds so intriguing! I’m sure it adds such a smoky depth of flavour that you can’t replicate without.

  4. How interesting and delicious! I like meats and fish very well charred, almost burned, so I’m so intrigued by the way the coconut gets treated here.

  5. suituapui says:

    That certainly looks like to die for, absolutely gorgeous. I can imagine it bursting with flavours .

  6. Neil says:

    As you say, this definitely looks like a dish with smoky bold flavours! Lovely!

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