Piyanggang Manok is a rich and flavorful Tausug chicken dish from Mindanao.
Known for its deep black color and savory taste, this dish is made with grilled chicken simmered in a sauce of burnt coconut, coconut milk, and aromatic spices.
Piyanggang Manok is a celebration of Tausug culinary tradition, blending smoky, creamy, and earthy flavors in one memorable dish.
Equipment Needed
Grill or grill pan
Mortar and pestle or food processor
Medium pot
Wooden spoon
Ingredients
For the Chicken
1 lb (500 g) chicken (thighs or drumsticks)
1 tbsp soy sauce
1 tbsp calamansi or lemon juice
1/2 tsp salt
1/4 tsp black pepper
For the Sauce
1 cup grated coconut, toasted until blackened and ground
1 tbsp oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 thumb-sized piece of ginger, minced
1 tbsp turmeric powder
2–3 green chilies, sliced
1 cup coconut milk
1/2 cup water
Salt and pepper to taste
Directions
Preparation time: 15 minutes, Cooking time: 45 minutes, Total time: Approximately 1 hour
Marinate the Chicken: In a bowl, mix soy sauce, calamansi or lemon juice, salt, and pepper. Coat the chicken pieces in the marinade and let sit for 10–15 minutes.
Grill the Chicken: Preheat a grill or grill pan to medium heat. Grill the marinated chicken for about 5–7 minutes on each side or until lightly charred. Set aside.
Prepare the Burnt Coconut: Toast the grated coconut in a dry pan over medium heat, stirring frequently, until it turns black and smoky. Once cooled, grind the coconut in a mortar and pestle or food processor until fine.
Cook the Sauce: Heat oil in a medium pot over medium heat. Sauté the onion, garlic, and ginger until fragrant. Stir in the turmeric powder and ground burnt coconut.
Simmer with Coconut Milk: Add the coconut milk and water, stirring to combine. Bring to a simmer, then add the green chilies and season with salt and pepper.
Combine Chicken and Sauce: Add the grilled chicken to the pot, ensuring it is coated in the sauce. Simmer for 20–25 minutes, stirring occasionally, until the chicken is fully cooked and the flavors are well combined.
Serve: Serve hot with steamed rice, garnished with additional green chilies if desired.
How to Serve
Piyanggang Manok pairs wonderfully with plain steamed rice, as the sauce is rich and full of flavor.
For variation, you can substitute chicken with fish or even lamb. To reduce preparation time, pre-ground burnt coconut (available in some specialty stores) can be used.
Final Word
Piyanggang Manok is a dish that beautifully showcases the depth of Tausug flavors.
Its smoky, creamy, and spicy profile makes it a standout in Filipino cuisine, offering an unforgettable dining experience that’s both hearty and satisfying.
Try it and savor a taste of Mindanao’s culinary heritage!
