Best Lechon Manok Pinoy Roast Chicken Recipes

LECHON MANOK RECIPE

Lechon Manok Recipe image

This is a recipe for rotisserie or spit-roasted chicken. This is also known as Lechon Manok in Filipino.

Provided by Vanjo Merano

Time 9h

Number Of Ingredients 11

Ingredients

1 2 to 3 lbs. whole chicken
4 thumbs ginger (crushed)
5 cloves garlic (crushed)
1 medium red onion (sliced)
5 pieces dried bay leaves (crumbled)
1 stalk lemongrass (bottom part crushed)
1 teaspoon coarse sea salt
¼ teaspoon ground black pepper
1 ¾ cups 7-up
1 stalk crushed lemongrass (tanglad)
2 bunches of green onions (dahon ng sibuyas)

Steps:

In a large bowl, combine all the marinade ingredients. Mix well.
Place the chicken inside a large re-sealable bag. Pour the marinade in the bag with the chicken. Put the onion and lemongrass inside the cavity. Seal and refrigerate overnight.
Remove the chicken from the bag and then stuff with fresh lemongrass and green onion.
Prepare to roast the chicken on the grill by skewering the entire fowl on a spit and secure both sides with a grill fork.
Spit-roast (or i-litson in Tagalog) for 2 ½ to 3 hours or until the chicken is done
Transfer to a serving plate. Serve with lechon manok sauce and atchara.
Share and enjoy!

Nutrition Facts : ServingSize 5 g

LECHON MANOK (FILIPINO ROASTED CHICKEN) RECIPE

Lechon Manok (Filipino Roasted Chicken) Recipe image

Homemade version of the popular roasted chicken in the Philippines

Provided by admin

Categories Main Course

Time 1h15m

Number Of Ingredients 11

Ingredients

1 whole chicken
1 pc onion (chopped)
1 head garlic (minced)
2 stalks lemongrass (pounded)
4 pcs bay leaves (laurel leaves)
¼ cup fish sauce
3 tbsp soy sauce
¼ cup calamansi juice
1 tsp brown sugar
3 tbsp vegetable oil
salt and pepper (to taste)

Steps:

In a large bowl, add-in the chopped onion, minced garlic, fish sauce, soy sauce, calamansi juice, brown sugar, and salt and pepper. Combine well until incorporated.
Place the chicken in a resealable bag and then pour-in the marinade. Seal the bag and refrigerate overnight.
Preheat the oven to 200°C. Take out the chicken and reserve the marinade.
Stuff the lemongrass and the bay leaves inside the chicken cavity.
Place chicken in a wire rack on a baking tray and then put inside the oven. Roast for 60 to 90 minutes.
Combine the reserved marinade with the vegetable oil and then baste the chicken every 20 minutes while roasting until cooked.
Transfer to a serving tray or serving plate. Serve and enjoy!

Nutrition Facts : Calories 641 kcal, Fat 45.9 g, SaturatedFat 12.1 g, Cholesterol 216 mg, Sodium 1557 mg, Carbohydrate 9.4 g, Fiber 0.9 g, Sugar 2.2 g, Protein 45.4 g, ServingSize 1 serving