Lechon Manok
User Reviews
3.9
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Prep Time
10 mins
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Cook Time
1 hr
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Marinating
8 hrs
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Total Time
9 hrs 10 mins
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Servings
6 Servings
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Calories
402 kcal
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Course
Main Course
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Cuisine
Filipino
Lechon Manok
Description
The chicken is cleaned and seasoned with salt and pepper before soaking in a marinade of calamansi juice, fish sauce, soy sauce, brown sugar, minced garlic, and shallots. The acids in calamansi tenderize the meat while the brown sugar and soy sauce provide a subtle sweetness and depth. After marinating for a few hours up to overnight, the chicken is stuffed with pounded lemongrass stalks which release their aroma during roasting.
The roasting develops crispy skin and juicy meat infused with the marinade’s complex flavors and the citrus-herbal notes of lemongrass. The balance of sweet, tangy, salty, and umami highlights Filipino taste profiles. The final step includes safely boiling the reserved marinade for use as a baste or dipping sauce to add moisture and flavor without food safety risks.
Lechon Manok is often served hot from the oven, accompanied by rice and dipping sauces. The marinade’s time should be carefully controlled to avoid over-tenderizing the chicken, which can negatively affect texture.
Boil the leftover marinade for 8 to 10 minutes before use as basting liquid. Avoid marinating longer than necessary to maintain good chicken texture.
Ingredients
- 1 whole chicken about 4 to 5 pounds
- salt
- black pepper
- 1 cup calamansi juice
- ¼ cup fish sauce
- ¼ cup soy sauce
- 3 tablespoons brown sugar
- 1 head garlic peeled and minced
- 4 shallot peeled and minced
- 1 talk lemongrass
Instructions
- Remove giblets and any extra fat from inside the chicken. Under cold running water, rinse chicken well and pat dry.
- Season with salt and pepper to taste. Set aside.
- In a large bowl, combine calamansi juice, fish sauce, soy sauce, sugar, and ¼ teaspoon pepper. Stir until sugar is dissolved.
- Add minced garlic and chopped shallots and stir to distribute.
- Add chicken to the marinade and massage until evenly coated.
- Cover and refrigerate for about 4 hours to overnight, turning chicken a few times every 2 to 3 hours.
- Remove chicken from the refrigerator and drain from marinade, reserving marinade.
- With a knife, cut the thinner top portion of the lemongrass stalk and the very woody base. Peel off the tougher outer layers to get to the tender part of the stalk. With the back of a knife, pound the stalk a few times.
- Cut the lemongrass into about 3-inch lengths and stuff into the chicken cavity.
- In a saucepan, bring the marinade to a boil for about 3 to 5 minutes or until reduced and thickened.
- Gently place the prepared chicken with the breast side down on the turbo broiler rack (use the lower metal rack).
- Brush the chicken liberally with the reduced marinade and broil at 180 C/350 F for about 20 to 30 minutes, Occasionally brush with marinade for extra flavor.
- Carefully turn the chicken to breast side up and liberally brush with the marinade. Broil for about another 20 to 30 minutes or until a thermometer inserted at the thickest part reads 165 F. Occasionally brush with marinade for extra flavor.
- Turn the temp up to 215 C/420 F and continue to cook for another 10 to 15 minutes or until chicken is golden and nicely charred.
- Carefully remove from turbo broiler and place on a serving platter or chopping board, Allow to stand for about 5 minutes before slicing.
Notes
- Do not marinate the chicken too long; excessive acid can break down the meat texture.
- Boil the leftover marinade for 8 to 10 minutes before using it as a basting sauce to ensure food safety.
- Prepare lemongrass by trimming outer woody layers and pounding to release aroma before stuffing into chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 3g | 1% |
| Protein | 34g | 68% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 136mg | 45% |
| Sodium | 531mg | 22% |
| Potassium | 358mg | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 254IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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