📝 About This Recipe
A quintessential Filipino street food staple, 'Helmet' gets its name from the protective gear worn by motorcyclists, reflecting the resourceful and adventurous spirit of Pinoy cuisine. These chicken heads are marinated in a sweet, savory, and citrusy blend before being grilled over charcoal to smoky perfection. The result is a complex interplay of caramelized skin, tender meat, and rich marrow that offers a truly unique gastronomic experience for the bold diner.
🥗 Ingredients
Main Ingredients
- 1 kilogram Chicken heads (cleaned, beaks trimmed, and combs intact)
- 15-20 pieces Bamboo skewers (soaked in water for 30 minutes to prevent burning)
The Signature Marinade
- 1/2 cup Soy sauce (Filipino brand preferred for authenticity)
- 1/4 cup Calamansi juice (freshly squeezed; substitute with lemon if unavailable)
- 1/2 cup Banana ketchup (provides the classic red hue and sweetness)
- 3 tablespoons Brown sugar (packed)
- 6 cloves Garlic (finely minced)
- 1 tablespoon Ginger (grated)
- 1 teaspoon Black pepper (freshly cracked)
- 1/2 cup Lemon-lime soda (acts as a tenderizer and sweetener)
Basting Sauce
- 1/4 cup Annatto oil (Achuete oil) (for vibrant color and earthy flavor)
- 2 tablespoons Melted butter (for extra richness)
- 1/4 cup Reserved marinade (boiled for safety before using)
Spicy Vinegar Dipping Sauce (Sawsawan)
- 1 cup Cane vinegar (Datu Puti brand is the gold standard)
- 1/2 small Red onion (finely chopped)
- 3-5 pieces Bird's eye chilies (Siling Labuyo) (crushed or sliced)
- 1 pinch Salt and sugar (to balance the acidity)
👨🍳 Instructions
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1
Thoroughly clean the chicken heads by removing any remaining feathers and scrubbing the skin with rock salt. Rinse under cold running water multiple times.
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2
Blanch the chicken heads in boiling water with a slice of ginger for 3 minutes. This removes impurities and slightly softens the cartilage. Drain and let cool.
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3
In a large mixing bowl, whisk together the soy sauce, calamansi juice, banana ketchup, brown sugar, minced garlic, grated ginger, black pepper, and lemon-lime soda until the sugar is fully dissolved.
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4
Submerge the chicken heads in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to ensure the flavors penetrate the bone.
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5
Prepare the basting sauce: Take 1/4 cup of the marinade and simmer it in a small saucepan for 5 minutes. Mix it with the annatto oil and melted butter in a small bowl.
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6
Thread 2 to 3 chicken heads onto each soaked bamboo skewer, piercing through the lower part of the head and out through the top to ensure they stay secure on the grill.
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7
Prepare your charcoal grill. You want medium-hot coals. If using a gas grill, set to medium heat. Lightly oil the grill grates to prevent sticking.
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8
Place the skewers on the grill. Cook for 5-7 minutes per side, turning frequently to prevent the sugar in the marinade from burning.
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9
Generously brush the chicken heads with the basting sauce every time you turn them. This creates a beautiful lacquer and keeps the meat moist.
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10
The 'Helmet' is done when the skin is slightly charred and crispy, and the internal juices run clear. The total grilling time should be around 15-20 minutes.
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11
While the chicken is grilling, prepare the dipping sauce by combining cane vinegar, chopped onions, chilies, salt, and sugar in a small bowl.
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12
Remove the skewers from the grill and let them rest for 2 minutes. Serve immediately while hot and smoky.
💡 Chef's Tips
Always blanch the heads before marinating to ensure they are clean and the texture is consistent. Use real charcoal (LPG is okay, but charcoal is traditional) to get that essential 'inihaw' smoky aroma. Don't skip the banana ketchup; its unique sweetness is what defines the Filipino BBQ flavor profile. If the combs start to burn too quickly, move the skewers to a cooler part of the grill to finish cooking through. Ensure you soak your bamboo skewers for at least 30 minutes so they don't snap or catch fire during the grilling process.
🍽️ Serving Suggestions
Serve as a 'Pulutan' (beer snack) alongside an ice-cold San Miguel Pale Pilsen or a cold lager. Pair with a side of 'Sinangag' (garlic fried rice) for a heavy Filipino breakfast or lunch. Always serve with the spicy vinegar dipping sauce to cut through the richness of the marrow. Include other grilled street foods like 'Isaw' (intestines) or 'Adidas' (chicken feet) for a complete street food platter. A side of Atchara (pickled green papaya) adds a refreshing crunch and acidity that complements the smoky flavor.