Finely chopped grilled chicken thighs sizzling on a hot cast-iron plate with onions, chilies, calamansi, and a runny egg on top — a crispy, tangy, spicy Filipino bar-food icon reimagined with chicken.
Ingredients
600g chicken thighs, bone-in skin-on
3 tbsp soy sauce
3 tbsp calamansi juice
1 large onion, finely diced
4 bird's eye chilies, minced
2 tbsp mayonnaise
1 tbsp butter
2 eggs
Salt and pepper
Calamansi halves for serving
Instructions
1Marinate chicken thighs in soy sauce and half the calamansi juice for 30 minutes.
2Grill or broil chicken until charred and cooked through, about 15 minutes, turning once.
3Let chicken rest 5 minutes, then chop finely including the crispy skin.
4Heat sizzling plate, melt butter, add chopped chicken with onions and chilies. Toss until sizzling.
5Drizzle remaining calamansi juice and mayonnaise, mix well on the hot plate.
6Crack an egg on top, serve immediately while sizzling. Mix egg in at the table.
Did You Know?
Traditional sisig was invented by Lucia Cunanan in Angeles City, Pampanga in the 1970s. The chicken version has become equally popular as a lighter, more widely accessible alternative.