Lechon Manok is a Filipino-style roast chicken. The chicken is marinated in a toyomansi marinade while the cavity is stuffed with lemongrass. Traditionally, the chicken is spit roasted over coals. This recipe is roasted in the oven on a rack for 90 minutes. If you want to create a glaze for the chicken, pour the remaining marinade in a kettle. Bring to a boil. Simmer for 5-7 minutes until the marinade has thickened. Brush the glaze on the chicken every 10 minutes for the last 30 minutes of cooking. Let the chicken rest for 1% minutes before carving.
Prep Time10 minutesmins
Cook Time1 hourhr30 minutesmins
Marinating Time8 hourshrs
Course: Main Course
Cuisine: Filipino
Keyword: Chicken, Filipino, main course, Southeast Asian
Servings: 4
Author: Alex Gorgos
Ingredients
4lbwhole chicken
salt and pepper to taste
1stalklemongrass
Marinade
1cupcalamansi juice
1/4cupsoy ssuce
1/4cupfish sauce
3tbspbrown sugar
1headgarlic minced
4shallots chopped
Instructions
Mix all of the marinade ingredients together.
Season the whole chicken with salt and pepper, especially underneath the skin. Place in a gallon sized ziplock bag. Pour the marinade into the bag. Marinate for 8 hours, preferably overnight.
Preheat your oven to 350 degrees. Place the chicken on a rack on a pan lined in foil. Peel the outside off of the lemongrass. Cut the stalk in half and pound it flat a few times. Stick inside the cavity of the chicken.
Roast the chicken for 85-90 minutes. Let rest for 15 minutes before carving.