Pyanggang is a unique and flavorful chicken dish from the Tausug people of the southern Philippines, particularly in Sulu.
Known for its striking black color, this dish combines grilled chicken with a rich, aromatic sauce made from burnt coconut, spices, and coconut milk.
Pyanggang’s smoky, spicy, and creamy flavors make it a truly special addition to Filipino cuisine.
Equipment Needed
Grill or grill pan
Food processor or mortar and pestle
Medium pot
Wooden spoon
Ingredients
For the Chicken Marinade
1 lb (500 g) chicken (preferably thighs or drumsticks)
1 tbsp soy sauce
1 tbsp calamansi or lemon juice
Salt and pepper, to taste
For the Pyanggang Sauce
1 cup grated coconut, toasted until blackened and ground
1 tbsp oil
1 onion, chopped
4 cloves garlic, minced
1 thumb-sized piece of ginger, minced
1 tbsp turmeric powder
1–2 green chilies, chopped (optional for spice)
1 cup coconut milk
Salt and pepper, to taste
Directions
Preparation time: 15 minutes, Cooking time: 40 minutes, Total time: Approximately 55 minutes
Marinate the Chicken: In a bowl, mix the soy sauce, calamansi or lemon juice, salt, and pepper. Add the chicken pieces, ensuring they’re well-coated, and let marinate for about 10–15 minutes.
Grill the Chicken: Preheat the 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 Blackened Coconut: Toast the grated coconut in a pan over medium heat, stirring frequently, until it turns black and smoky. Grind the blackened coconut in a food processor or mortar and pestle until fine. This is key to Pyanggang’s deep flavor.
Make the Pyanggang Sauce: In a medium pot, heat the oil over medium heat. Sauté the onion, garlic, and ginger until softened and fragrant. Add the turmeric powder, ground blackened coconut, and chilies (if using) and stir well.
Add Coconut Milk: Pour in the coconut milk, stirring to combine. Let the sauce simmer for about 10 minutes until thick and aromatic.
Combine Chicken and Sauce: Add the grilled chicken to the pot, coating it in the sauce. Let it simmer for another 10–15 minutes until the chicken is cooked through and has absorbed the flavors of the sauce.
Serve: Serve hot with steamed rice, garnished with extra green chilies if desired.
How to Serve
Pyanggang is typically enjoyed with steamed rice, allowing the rich, smoky sauce to shine.
For a variation, you can use fish or shrimp instead of chicken, adjusting cooking times accordingly. Adding a squeeze of calamansi before serving enhances its flavors.
Final Word
Pyanggang offers a rich, unforgettable experience with its blend of smoky, creamy, and mildly spicy flavors.
It’s an incredible way to explore the vibrant tastes of the southern Philippines—perfect for those who enjoy bold, unique dishes!
