Lechon Manok

Lechon Manok is marinated in choice seasonings and cooked in a turbo broiler to golden perfection! This Filipino-style roasted chicken is tender, juicy, and delicious to the bone!

I've been cooking up a frenzy this past couple of weeks, testing and trying out new recipes for our Christmas series, but if truth be told, we might not even cook at home for Noche Buena. Other than making buko salad, we're planning just to buy ready-to-serve food and enjoy a laid-back holiday.

My mom thinks I should take a break from kitchen work and suggested we order a small tray of baked macaroni and a dozen pork BBQ from a family friend who caters and pick up a couple of rotisserie chickens from Chooks. This is a shame, in my opinion, because I make a pretty badass baked mac, and lechon manok is so easy to prepare; two wouldn't take too much work.

I guess I have time before Christmas Eve to rethink the plan. I might surprise mother dearest with a homecooked feast instead. 🙂

Litsong Manok is a classic Filipino chicken dish traditionally spit-roasted over hot charcoal. While this method does impart unbeatable fragrance and taste, it's not always feasible for the home cook.

A turbo broiler does a fine job mimicking the tender, juicy, and golden lechon you can find at popular chain restaurants. You can also use the rotisserie function of your convection oven or roast in a conventional oven. Set the chicken on a roasting rack and NOT in a baking dish to allow heat circulation and to keep the rendered fat from pooling around the meat.

Marinade ingredients

• Calamansi juice
• Fish sauce- adds umami flavor
• Soy sauce
• Brown Sugar
• Minced garlic- fresh is best, but garlic powder will work in a pinch
• Sliced shallots
• Salt and pepper to taste
• Lemongrass- stuffed into the cavity to infuse flavor and aroma

How to serve

This Filipino-style rotisserie chicken can be served as an appetizer or a meal. It's commonly enjoyed with steamed rice or puso, a boiled rice wrapped in woven coconut leaf casings.

The flavorful morsels are accompanied by dipping sauces such as toyomansi (calamansi and soy sauce), spiced vinegar, or lechon sauce. Check out the homemade recipe below!

Homemade sauce

• 1 tablespoon canola oil
• ½ small onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• ⅓ cup vinegar
• 1 ½ cups water
• ⅓ cup brown sugar
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• 4 to 5 roasted chicken livers, mashed (about 1 cup)
• ⅓ cup breadcrumbs

1. In a saucepan over medium heat, heat oil. Add onions and garlic and cook until softened.
2. Add vinegar and water and bring to a boil, uncovered, for about 2 to 3 minutes to cook off the strong vinegar taste. Add sugar, salt, and pepper and continue to cook, stirring until sugar is dissolved.
3. Add mashed liver and cook, stirring regularly until well-combined. Add breadcrumbs and cook, stirring well, until sauce is thickened as desired. Remove from heat and allow to cool.

Give this lechon na manok recipe a try! It's so easy to make at home and more budget-friendly that you might never buy from the restaurant again. More recipes using whole chicken? Below are my favorites!

• Pinaupong Manok- steam-cooked in a bed of rock salad. So moist and flavorful!
• Tiniim na Manok-slow-cooked in pineapple juice and other seasonings. With a sweet and savory gravy you'll love with steamed rice.
• Fried Chicken a la Max's Restaurant-brined, steamed and double-fried to golden and crispy perfection.