Bicol Express Broiled Chicken Thigh Fillet

Here's a recipe I got from Chef Stephanie Zubiri of the Modern Epicurean Kitchen.
The photo below is not the best. I forgot to put in the gata sauce. :-)

This is spicy spicy good! But don't just focus on the hot/spicy taste, make sure to season the chicken with salt and pepper before pouring in the marinade.

BICOL EXPRESS BROILED CHICKEN THIGH FILLET

Ingredients:
  2 kilos chicken thigh fillets, skins on
  60 grams bagoong (shrimp paste)
  4 pcs red chilis (labuyo), minced
  5 pcs green chilis (siling espada), chopped
  5 pcs dried red chilis
  30 grams Jalapeños in can
  6 cloves garlic, pounded
  1 pc large red onion
  1 can coconut milk
  Salt and pepper
  Cilantro and lemongrass for garnish



Method:
    1.    Combine bagoong, all chilis, spices and coconut milk in a food processor. Once combined, pour this over the chicken thighs as a marinade. Transfer immediately to the refrigerator. Marinate overnight or for at least four hours.
    2.    Arrange the chicken skin side up in a roasting pan and sprinkle with a little bit of salt and pepper.
    3.    Roast in the oven under medium heat (375oF) for 20 to 30 minutes or until cooked thoroughly.
    4.    Remove from pan, and strain all the excess oil. Before serving, torch the skin with a blowtorch to make it crispy if not crispy enough already.
    5.    Garnish with cilantro leaves and some finely chopped lemongrass.

Bicol Express Sauce
To make the Bicol Express sauce use the same amount of ingredients except chicken.

1. Purée the chilis in a blender.
2. Sauté onions and garlic with some oil in a saucepan, sauté chilis as well. Add coconut milk and bagoong.
3. Let it simmer for 10 minutes stirring constantly to avoid burning.
4. Serve it on the side with the chicken.