Chicken Pyanggang – Overnight-Marinated Charred Coconut Recipe
Chicken Pyanggang is a traditional Tausug dish that features smoky charred coconut paste, aromatic spices, and tender grilled chicken. It is served with a tangy Sulu‑style sambal and fragrant turmeric‑infused coconut rice, offering a rich, smoky‑spicy flavor perfect for dinner.
Recipe by Gordon Ramsay· Structured by ReelsMeals
From: Instagram(view original)
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Pyanggang
- 2 siyunog lahing (charred coconut)
- 8 1/2 oz siyunog lahing
- 5 3/10 oz red onion
- 1 garlic
- 2 tbsp ginger
- 2 tbsp turmeric
- 3 lemongrass
- red chili, to taste
- 2 tsp salt
- 2 tsp black pepper
- chicken quarters
- 2 red onion
- 10 garlic
- 1 tbsp ginger
- 3 lemongrass
- 2 tbsp pamapa itum
- 4 coconut milk
- 2 tbsp fish sauce
Sulu Style Sambal
- 3 tbsp oil
- 1 red onion
- 1 garlic
- 2 inch ginger
- red chili, to taste
- 2 tbsp shrimp paste
- 1 1/10 lb tomatoes
- 1 7/10 cups coconut milk
- 1 tbsp sugar
- pepper, to taste
Turmeric Rice
- 3 cups rice
- 3 1/4 cups water
- 2 tsp turmeric powder
- 1/4 cup coconut milk
Instructions
- 1Pyanggang: Roast the dried coconut over medium heat until the surface is charred with a light brown center, then grind it into a fine powder using a blender or mortar.
- 2Pyanggang: Combine the ground charred coconut (siyunog lahing) with sliced lemongrass, red onion, garlic, ginger, turmeric, red chili, salt, and black pepper to form the pamapa itum paste; coat the chicken quarters lightly with the paste and refrigerate to marinate overnight.
- 3Pyanggang: In a large pot, heat a little oil and sauté the remaining aromatics from the pamapa itum until fragrant; add the canned coconut milk and the marinated chicken, then simmer on low heat for 30–40 minutes until the chicken is cooked through.
- 4Pyanggang: Remove the chicken and set aside; increase the heat, add fish sauce to the remaining liquid and reduce it slightly. Preheat a grill or broiler, then grill the chicken, basting repeatedly with the reduced sauce until the skin is nicely charred.
- 5Sulu Style Sambal: Heat oil in a pan, sauté the second batch of red onion, garlic (head), minced ginger, and red chili until softened; stir in shrimp paste and chopped tomatoes, cooking until the tomatoes break down.
- 6Sulu Style Sambal: Add the 400 ml coconut milk, then season with sugar and pepper to taste; continue cooking until the oil separates from the sauce, indicating the sambal is ready.
- 7Turmeric Rice: In a saucepan, combine washed rice, water, turmeric powder, and 0.25 cup coconut milk; bring to a boil, then cover and simmer on low heat for 15‑20 minutes until the rice is tender and the liquid is absorbed.
- 8Serve: Plate the grilled chicken alongside the sambal and a generous serving of turmeric rice. Spoon any remaining sauce over the chicken and enjoy.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate overnight
After coating the chicken with the pamapa itum paste, refrigerate it to marinate overnight before cooking.
Simmer low and long
Cook the chicken in coconut milk on low heat for 30–40 minutes until fully cooked.
Reduce sauce before grilling
After removing the chicken, increase heat and reduce the remaining liquid with fish sauce before grilling.
Cover rice while simmering
Keep the saucepan covered while the turmeric rice simmers for 15‑20 minutes to absorb liquid evenly.
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Frequently asked questions
- How long does it take to make Chicken Pyanggang?
- About 2 hours 5 minutes in total: 45 minutes of prep and 1 hour 20 minutes of cooking.
- How many servings does this Chicken Pyanggang recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Chicken Pyanggang recipe come from?
- It was shared by Gordon Ramsay on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.