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Piyanggang Manok

  • 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.