Lechon Manok (Rotisserie Chicken Filipino Style)
9 May
Ingredients:
- 1 tsp salt
- 1 tsp ground pepper
- 1 tsp parsley
- 1 tsp rosemary
- 1 tsp thyme
- 1/4 cup fish sauce
- 20 cloves minced garlic
- lemon grass
- 1 lemon, cut in half
- 1 whole head garlic
Procedure:
- Mix all the dry seasoning and spread it all over the chicken.
- Mix in the fish sauce, followed by the minced garlic.
- Put half of the lemon inside the chicken, followed by the whole garlic, and also the lemon grass.
- Squeeze half of the lemon over the chicken and then put it inside the chicken.
- Marinate the chicken for at least 1 hour.
- Preheat your oven or broiler at 350F.
- Bake the chicken for 1-1/2 to 2 hours at 350F. If the inside of the chicken is no longer pink, then its done.
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Lechon Manok is my all time favorite dish and also a very popular Pinoy recipe. The combination of the seasonings I used on this recipe is just perfect for me. I would never change it one bit. The only thing I would like to change is the baking part. I would prefer to grill this chicken using a smoker, but unfortunately, we don’t have it yet.
The smoke from charcoal really adds flavor to almost anything. But anyway, I can still get the result that I want using my oven. This chicken came out crispy on the outside and very juicy on the inside. Just like how I want it to be. And though it takes some time to marinate it and bake it, it is still pretty easy to make. You can even marinate it today and bake it the next day which makes it even better.
This Filipino recipe is very famous in the Philippines. I lived in Pasig for quite awhile and if you go to the heart of the city, you will see Lechon Manok being sold everywhere. And not just in Pasig, but everywhere. I really love cooking, but I never had my own kitchen before so I wasn’t able to cook it for myself or for anybody.
I would just buy a portion of Lechon Manok from Andok’s or Baliwag for my lunch or dinner. A little expensive for me but its worth it. This particular chicken recipe is mostly present during special occasions like New Year’s Eve, birthdays, weddings, family reunions, etc. And based from my own observation, once Lechon Manok is served on the table, it won’t last long.
Lechon Manok is usually served with Mang Tomas sauce or ketchup, and rice. Here in the US, my husband would eat it with baked potato wedges. So its not a bad idea to put some potato wedges inside the oven while baking the chicken. Saves you time and electricity.
I wish we were in the Philippines right now. That way, every time I cook Lechon Manok, I can share it with everybody, and hopefully, make everybody happy with the food that I cook.
Maria thought your website was pretty cool so I decided to check it out. I like it. I decided to make the lechon manok and the spiced potato wedges tonight for dinner. Very tasty and I’m sure that no vampires will attack tonight – plenty of garlic. I like having the vids in addition to the recipe, it helps.
Hi Ed, I am glad you tried some of my recipes. We will definitely post some more videos to make the recipes easier for everybody. And I just love garlic. I use it with almost everything. And also, I used to believe with the vampire thing when I was a kid, lol!
Hi Karen,
some mouthwatering dish you got there…
i spent the new year in the philippines (davao) wt my fiance’s family. we sure got a taste of some really good tastin chicken (sr. pedro’s lechon manok)–i tell you, one of the best chicken’s i’ve had. ever. . .
anyways, i got a little peek inside the kitchen of this chicken joint and i saw some of the guys injecting the sauce into the chicken (mostly in the thighs & breasts). have you tried doing this? i tried experimenting but I don’t see any difference at all.
i used an oven, too.
maybe you’re right–there must be something wt charcoal smoke that contributes to the dish’s magical taste.