Ingredients

  • Serves 6 people
  • 1 whole chicken (about 1.2 - 1.3 kg) 

  • 15 g salt 

  • 5 g cracked black pepper

  • 15 ml olive oil

     

  • chicken stuffing:

    1 bunch lemongrass 

  • 1 bunch scallions

     

  • marinade:

    10 to 12 pcs calamansi 

  • 60 ml soy sauce 

  • 30 ml fish sauce 

  • 15 g grated ginger 

  • 1 onion (sliced)

  • 8 cloves garlic (crushed)

  • 40 g brown sugar 

Lechon Manok
Recipe Courtesy of
Asian Food Network

Lechon Manok

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Unlike Inihaw na Manok (Filipino grilled chicken) where the chicken is cut into parts before grilling, Lechon Manok is a whole chicken that is roasted after being marinated in a sour-salty mixture made with fish sauce and calamansi juice before being stuffed with aromatics such as lemongrass and scallions. The result is a juicy, flavorful and aromatic roast chicken that is distinctly Filipino. Serve this during birthday celebrations or other special occasions and you’ll have yourself a dish that will definitely be the talk of the town!
  • Medium
  • 15 min
  • 90 min
  • 15 min
  • 4 steps
  • 13 Ingredients
  • Medium
  • 4 steps
  • 13 Ingredients
  • 15 min
  • 90 min
  • 15 min

Instructions

  1. Prepare the chicken

    • Rub the chicken inside out with salt and pepper and let it rest for 10 minutes before marinating.


  2. Marinate the chicken

    • In a large mixing bowl, combine 10 to 12 pcs calamansi, 60 ml soy sauce, 30 ml fish sauce, 15 g grated ginger, 1 onion, sliced , 8 cloves garlic, crushed and 40 g brown sugar and stir until sugar has been dissolved. 
    • Add the whole chicken into the bowl and coat it with the marinade. Allow it to marinade for at least 8 hours in the fridge (covered with plastic cling wrap).
    Marinate the chicken


  3. Stuff the chicken

    • Remove chicken from the marinade and pat dry with paper towels. 
    • Stuff the chicken with lemongrass and scallions.
    Stuff the chicken


  4. Roast the chicken

    • Lightly coat the chicken with olive oil and roast it in the oven at 176°C for 40 minutes. 
    • After 40 minutes, flip the chicken and roast for another 40 minutes while basting occasionally with the oil drippings. 
    • Turn up the heat to 204°C and continue to roast for another 10 to 15 minutes or until the chicken is nicely charred.
    Roast the chicken


Plate and Serve!

Slice the Lechon Manok and serve immediately.

Plate and Serve!
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    Ingredients
    • Serves 6 people
    • 1 whole chicken (about 1.2 - 1.3 kg) 

    • 15 g salt 

    • 5 g cracked black pepper

    • 15 ml olive oil

       

    • chicken stuffing:

      1 bunch lemongrass 

    • 1 bunch scallions

       

    • marinade:

      10 to 12 pcs calamansi 

    • 60 ml soy sauce 

    • 30 ml fish sauce 

    • 15 g grated ginger 

    • 1 onion (sliced)

    • 8 cloves garlic (crushed)

    • 40 g brown sugar 

    Nutrition
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