Savor the irresistible savory-sweet flavor of Lechon Manok, the Filipino-style spit-roasted chicken that unveils tender, succulent perfectly marinated meat infused with lemongrass. Lechon Manok is easy to make and is perfect for special occasions!
The love for chicken among Filipinos extends far beyond its delicious flavor and culinary versatility. Whether grilled, fried, stewed, or roasted, they consistently showcase the protein's adaptability in their cuisine. One of the most iconic chicken dishes is Adobo, which perfectly captures the Filipino penchant for blending rich and tangy flavors. Another beloved dish is Tinola, a ginger-infused soup that ranks among the most heartwarming Filipino comfort foods. Aside from these classic dishes, there's also the grilled Inasal chicken on skewers or the spit-roasted Lechon Manok, our featured recipe today.
What is Lechon Manok?
Lechon Manok is a Filipino dish consisting of whole roasted chicken marinated in a blend of spices and seasonings. It often serves as the centerpiece during special occasions, celebrations, and gatherings but is also enjoyed as a main dish for everyday meals. Whether purchased from rotisserie carts or prepared at home, it captivates people with its irresistible aroma and mouthwatering taste.
The preparation of Lechon Manok typically involves marinating the chicken in a mixture of soy sauce, sugar, garlic, salt, and pepper. A bundle of lemongrass is stuffed into the chicken, adding aroma and flavor. The marinated chicken is then slowly roasted over hot charcoals or in an oven until golden brown, while remaining tender and juicy on the inside.
The dish is typically served with a variety of dipping sauces and side dishes, such as steamed rice, atchara (pickled papaya), lechon sauce, and vinegar-based dipping sauces.
Recipe Video
Ingredients You'll Need
- Whole chicken - this recipe uses a medium-sized chicken, but you may also use spring chicken.
- Rock salt - used for defoliating the chicken. It helps remove any remaining feathers, dirt, or grit on the chicken.
- Brown sugar - balances out the flavors of the marinade and gives a golden glaze to the chicken during cooking.
- Soy sauce - lends a rich umami taste, brings out the chicken's natural flavors and helps tenderize the chicken.
- Water - used to dilute the marinade and helps it penetrate the chicken easily.
- Garlic - adds depth of flavor to the marinade.
- Lemongrass - adds a subtle citrusy flavor and aroma to the chicken.
- Oil - helps keep the chicken moist as it cooks and also gives it a golden-brown skin
- Salt and Pepper
Tips in cooking Lechon Manok
- Give the chicken enough time to marinade well, refrigerator overnight to let the flavors penetrate deeply into the meat.
- Truss the chicken by tying the legs with kitchen twine and tucking the wings close to the body. By doing this, you can guarantee uniform cooking and keep the wings and legs from burning.
- Although an oven rotisserie is used in this recipe, a roasting pan with a grill rack can also be used. Alternatively, cook the chicken over hot coals; remember to rotate regularly.
- Periodically baste the chicken with its own juices or marinade during the cooking process. This helps to keep the meat moist and adds an extra layer of flavor.
- Allow the cooked chicken to rest for a about 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a juicier and more flavorful Lechon Manok.
Serving Lechon Manok
Lechon Manok may be enjoyed as a main entrƩe with steamed rice or even as a pulutan with your favorite cold booze.
Serve your Lechon Manok with a variety of dipping sauces and side dishes, such as lechon sauce, spiced vinegar, spiced toyomansi (toyo + calamansi), steamed rice, and pickled vegetables, to complement the flavors and textures of the dish.
Storing Notes
Allow leftovers to cool down to room temperature. Place them in an airtight container or wrap them tightly using foil or plastic wrap and refrigerate for up to 3-4 days.
For a longer storage period, you may freeze your leftover Lechon Manok for up to 2 months.
If frozen, thaw it in the refrigerator overnight. Avoid thawing at room temperature to avoid the risk of bacterial growth.
To reheat, preheat the oven to 350Ā°F (175Ā°C) and place the chicken in a baking dish. You can cover it with aluminum foil and bake for 10 to 15 minutes, or until well heated.
Alternatively, you can reheat the chicken in the microwave on a microwave-safe plate for 1-2 minutes, or until heated through.
Printable Recipe
Lechon Manok Recipe
Ingredients
- 1 whole chicken (1-1.2 kgs)
- rock salt for defoliating
- 2 teaspoon ground pepper
- 2 stalks lemongrass crushed and bundled
- Ā½ cup soy sauce
- 1 tablespoon salt
- Ā¼ cup brown sugar
- 1 cup water
- 8 cloves garlic crushed
- 1 tablespoon oil
Instructions
- 1 whole chicken, rock saltRub rock salt on every part of the chicken to defoliate it by removing the dirt and scums on the skin.
- 2 teaspoon ground pepper, 2 stalks lemongrassRinse and pat dry the chicken then rub fine ground pepper all around the chicken. Insert the bundled lemongrass into the chicken cavity and place the whole chicken in a large ziplock bag or any plastic bag.
Make the brine:
- 1 tablespoon salt, Ā¼ cup brown sugar, Ā½ cup soy sauce, 1 cup water, 8 cloves garlicIn a bowl, combine the soy sauce, salt, sugar, and water. Stir until dissolved. Then add the crushed garlic.
- Pour the brine into the chicken and close the bag releasing all the air if possible, make sure the chicken is completely soaked. Let it marinate in the fridge for at least 6 hours or overnight. Turn the bag in between to make sure it is evenly marinated.
- Take the chicken out from the brine and pat it dry with a kitchen towel or paper towel. Reserve Ā½ cup of the brine.
- Line the oven tray with a parchment paper or aluminum foil for easier cleanup. Preheat the oven to 200C/400F.
- Tuck the wings and tie the chicken legs together.
- Secure the chicken tightly in the oven rotisserie spit rod making sure it will not slide around as it turns. Place the rod in its place and roast for 1 hour to 1 Ā½ hour or until the outside is nicely brown and the inside is cooked through.
Make Basting sauce:
- 1 tablespoon oilCombine reserved brine and oil or drippings. Baste every 20 minutes until cooked.
- Use the rotisserie removal tool to take the chicken out of the oven. Place it on a cutting board or a plate and cover it with foil and let it rest for 20 minutes to let the juice settle back.
- Remove from the spit rod and serve.
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