Smoky burnt coconut and turmeric give Piyanggang Manok its distinctive deep flavor.
1 hour 40 minutes · Serves 6
Ingredients for Piyanggang Manok
6 bone-in chicken thighs
2 halved coconut shells
1/4 cup burnt powdered coconut meat
2 stalks spring onions, roughly chopped
2 stalks lemongrass, lower white parts only, trimmed and sliced
1-inch knob ginger, peeled and roughly chopped
1-inch piece fresh turmeric, peeled and roughly chopped
1/2 small red onion, peeled and quartered
6 large garlic cloves, peeled
3 bird's eye chilies
1/4 cup oil
Salt, to taste
1 teaspoon burnt powdered coconut meat
1 1/2 cups coconut milk
2 tablespoons oil
How to cook Piyanggang Manok
1.Grill the coconut shells over charcoal until their interiors are completely black; cool, scrape off the charred meat, and pound it into a fine powder.
2.Blend 1/4 cup burnt coconut, spring onions, lemongrass, ginger, turmeric, red onion, garlic, chilies, 1/4 cup oil, and salt into a smooth paste.
3.Coat chicken with the paste, reserve any excess, and marinate covered overnight for best flavor.
4.Indirect-grill the chicken in a covered charcoal grill for 45 minutes, keeping it away from direct coals.
5.Sauté the reserved paste until fragrant; stir in coconut milk and 1 teaspoon burnt coconut, simmer gently, and season with salt.
6.Move chicken over coals, baste, and turn every 10 minutes for 25–30 minutes, until charred and cooked through; serve warm.
