Name: Filipino Grilled Chicken Sisig Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1.5 lbs boneless skinless chicken thighs; 3 tbsp soy sauce; 2 tbsp calamansi juice (or lime juice); 4 cloves garlic, minced; 1 tsp freshly ground black pepper; 1 tbsp canola oil; 1 large white onion, finely diced; 3 red Thai chilies (labuyo), thinly sliced; 1/4 cup mayonnaise; 2 tbsp unsalted butter; 1 tsp kosher salt, or to taste; 2 tbsp chopped scallions (optional); Calamani wedges, for serving

A lighter take on the classic Kapampangan sisig, this version swaps pork for boneless chicken thighs that are marinated, grilled over charcoal for smoky char, then chopped and tossed with onions, chilies, and creamy mayo on a hot skillet. It's an easy weeknight dish that still delivers the citrusy, savory punch that makes sisig a beloved Filipino pulutan.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

480 kcalCalories
32 gFat
9 gSaturated Fat
6 gCarbs
1 gFiber
2 gSugar
38 gProtein
720 mgSodium
480 mgPotassium
40 mgCalcium
2.5 mgIron
15 mgVitamin C
180 mcgVitamin A

Ingredients

For the marinade and chicken

1.5 lbs boneless skinless chicken thighs
3 tbsp soy sauce
2 tbsp calamansi juice (or lime juice)
4 cloves garlic, minced
1 tsp freshly ground black pepper
1 tbsp canola oil

Boneless skinless chicken thighs

Soy sauce

Calamansi

Fresh garlic cloves

Freshly ground black pepper

Canola oil

For the sisig finishing mix

1 large white onion, finely diced
3 red Thai chilies (labuyo), thinly sliced
1/4 cup mayonnaise
2 tbsp unsalted butter
1 tsp kosher salt, or to taste
2 tbsp chopped scallions (optional)
Calamani wedges, for serving

White onion

Red Thai chilies labuyo

Mayonnaise

Unsalted butter

Kosher salt

Scallions

Calamansi wedges

Directions

In a large bowl, combine soy sauce, calamansi juice, garlic, pepper, and oil. Add the chicken thighs and toss to coat; cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
Preheat a charcoal or gas grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 4-5 minutes per side, until nicely charred and the internal temperature reaches 165°F. Transfer to a cutting board and let rest 5 minutes.
While the chicken rests, heat butter in a large cast-iron skillet over medium heat. Sauté the diced onion until softened and lightly golden, about 3 minutes, then stir in the sliced chilies and cook 30 seconds more.
Chop the grilled chicken into small, bite-sized pieces (about 1/2 inch). Add the chopped chicken to the skillet and toss with the onions and chilies for 2 minutes to re-crisp the edges.
Stir in the mayonnaise and salt, mixing just until the chicken is coated and glossy. Cook 1 minute to heat through, then remove from heat.
Sprinkle with scallions and serve immediately on the hot skillet or a sizzle plate, with extra calamansi wedges on the side for squeezing.
Pair with steamed rice and a cold San Miguel beer for the full pulutan experience.

Cook’s Notes

For an even more authentic sisig, add 1/2 cup diced chicken livers to the skillet after the onions and cook before adding the chicken.
Charring over charcoal adds the signature smokiness; if using a gas grill, add a small handful of soaked wood chips in foil for extra flavor.
Adjust the number of chilies to control heat, or substitute milder red bell pepper for a kid-friendly version.
Serving on a preheated sizzle plate keeps the dish crackling hot at the table, just like a classic sisig.
Leftover grilled chicken works well; just skip step 2 and re-crisp the chopped meat in a dry skillet before adding the aromatics.