Name: Filipino Grilled Helmet Chicken Head
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings (3 heads each)
Cuisine: Filipino
Ingredients: 12 fresh chicken heads, beaks trimmed and eyes removed; 2 tablespoons rock salt; Cold water, for soaking; 1/2 cup soy sauce; 1/4 cup calamansi juice (or lemon juice); 1/4 cup cane vinegar; 1 head garlic, crushed; 1 tablespoon whole black peppercorns, lightly cracked; 3 dried bay leaves; 1 teaspoon brown sugar; 1/2 cup cane vinegar; 3 tablespoons soy sauce; 1 small red onion, finely chopped; 4 cloves garlic, minced; 2 Thai chilies, sliced

A quintessential Filipino street food favorite, grilled chicken heads are prized for their crispy skin and tender morsels tucked inside the skull. The 'helmet' nickname comes from the cap-like shape of the cleaned head splayed flat on the grill. Best enjoyed as a beer companion with a sharp vinegar dipping sauce.

Prep Time25 mins

Cook Time20 mins

Total Time45 mins

Servings4

Yield4 servings (3 heads each)

Nutrition Facts

Per serving (estimated)

285 kcalCalories
14 gFat
4 gSaturated Fat
6 gCarbs
0 gFiber
2 gSugar
28 gProtein
1120 mgSodium
240 mgPotassium
55 mgCalcium
6 mgIron
8 mgVitamin C
45 mcgVitamin A

Ingredients

For the chicken heads

12 fresh chicken heads, beaks trimmed and eyes removed
2 tablespoons rock salt
Cold water, for soaking

For the marinade

1/2 cup soy sauce
1/4 cup calamansi juice (or lemon juice)
1/4 cup cane vinegar
1 head garlic, crushed
1 tablespoon whole black peppercorns, lightly cracked
3 dried bay leaves
1 teaspoon brown sugar

For the toyomansi dipping sauce

1/2 cup cane vinegar
3 tablespoons soy sauce
1 small red onion, finely chopped
4 cloves garlic, minced
2 Thai chilies, sliced

Directions

Rinse the chicken heads under cold running water, then soak them in salted cold water for 10 minutes to draw out impurities. Drain and pat dry thoroughly with paper towels.
Using a sharp knife, remove any remaining eye tissue and trim the beak tip and loose skin. Press each head gently to flatten slightly so it sits like a small helmet on the grill.
In a large bowl, whisk together soy sauce, calamansi juice, cane vinegar, crushed garlic, cracked peppercorns, bay leaves, and brown sugar until the sugar dissolves.
Add the cleaned chicken heads to the marinade, turning to coat well. Cover and refrigerate for at least 4 hours, preferably overnight, turning the heads once or twice.
Prepare a medium charcoal grill and let the coals turn ashy gray. Lightly oil the grill grate to prevent sticking.
Remove the heads from the marinade and arrange them flat on the grill, pressing down gently with tongs to flatten them into the helmet shape.
Grill for 8 to 10 minutes per side over medium heat, brushing occasionally with leftover marinade, until the skin is charred, crisp, and caramelized.
While the heads grill, combine cane vinegar, soy sauce, chopped onion, minced garlic, and sliced chilies in a small bowl to make the toyomansi dipping sauce.
Transfer the grilled heads to a platter and serve immediately with the dipping sauce and ice-cold beer.

Cook’s Notes

Source heads from a trusted poultry vendor and request them as fresh as possible; some markets will clean and split them for you on request.
Marinating overnight deepens the umami flavor and helps tenderize the small bits of meat and cartilage inside.
Keep the grill at medium heat; too hot and the thin skin will burn before the cartilage softens enough to bite through cleanly.
Press each head flat with a spatula during grilling to ensure even cooking and that signature helmet shape.
Always serve with plenty of dipping sauce; the bright acidity cuts through the rich, fatty skin and fat-rich brain tissue.