Lechon Manok Marinade Recipes

LECHON MANOK RECIPE

Steps:

• In a large bowl, combine all the marinade ingredients. Mix well.
• Place the chicken inside a large re-sealable bag. Pour the marinade in the bag with the chicken. Put the onion and lemongrass inside the cavity. Seal and refrigerate overnight.
• Remove the chicken from the bag and then stuff with fresh lemongrass and green onion.
• Prepare to roast the chicken on the grill by skewering the entire fowl on a spit and secure both sides with a grill fork.
• Spit-roast (or i-litson in Tagalog) for 2 ½ to 3 hours or until the chicken is done
• Transfer to a serving plate. Serve with lechon manok sauce and atchara.
• Share and enjoy!

LECHON MANOK (FILIPINO ROASTED CHICKEN)

Steps:

• Prepare the spices for the marinade and stuffing first. Remaining onion and lemongrass will be used on the actual day of roasting.
• In a mixing bowl, combine all ingredients of the marinade. Stir until sugar is dissolved.
• In another bowl, combine onion, and garlic with salt and pepper for the stuffing. Bruised and cut the lemongrass to bring out the aroma.
• Place chicken in a tray. Season inside of the chicken with salt and pepper. Use a spoon to loosen skin from chicken (see video). Insert half of the pressed garlic cloves under the loosened chicken skin. Stuff the bruised lemongrass and seasoned shallots and garlic inside the chicken.
• Tie drumstick ends tightly with a string. Place chicken in a resealable bag and pour the marinade over. Massage chicken all over. Refrigerate breast side down (initially) for a minimum of 24 hours to 48 hours max. Turn two to three times.
• Take chicken out of the fridge 30 mins before roasting. Pre-heat oven to 200c/400f.
• Place the remaining shallots and lemongrass in a roasting pan. Remove chicken from the marinade and place the chicken on top. Reserve the marinade for basting. Drizzle chicken with oil. Sprinkle salt and pepper.
• Roast chicken for 10 minutes, then adjust the tempreture down to 180c/350f. Roast for 50 minutes. Take out the chicken from the oven after 50 minutes then baste with the marinade and juices from the pan. Roast for another 20 to 30 minutes (see note 3).
• When chicken is cooked, transfer to a board and let it rest for 15 minutes before carving. Serve with the pan juices. Enjoy!

LITSON MANOK OR LECHON MANOK RECIPE

Steps:

• Marinate the whole chicken in Sprite or 7up, soy sauce, calamansi juice, garlic, ginger, onions, pepper and sugar for an hour or more. To get the best result we suggest to marinate the chicken overnight.
• Preheat the oven to 325°C.
• Stuffed the Chicken cavity with the following lemon grass tied together, garlic, bay leaves and Peppers.
• Inject the marinade mix unto the inside of the chicken.
• Rub the chicken's skin with butter, salt, pepper and garlic.
• Finally, roast the chicken for 1 hour and 20 minutes or until the chicken is golden brown.
• While roasting brush the chicken's skin, with butter.
• Serve hot with Mang Tomas lechon sauce.

LECHON MANOK (PINOY ROAST CHICKEN)

Steps:

• Combine onion, garlic, calamansi juice, fish sauce, salt, black pepper, and brown sugar in a bowl to make marinade.
• Place chicken in a roasting pan. Rub marinade over chicken, including inside the cavity. Let chicken marinate in the refrigerator, about 4 hours. Reserve leftover marinade in the bowl.
• Preheat oven to 400 degrees F (200 degrees C).
• Trim lemongrass, discarding tough outer stalks. Pound inner stalks with a heavy object until bruised. Place lemongrass and bay leaves inside the chicken cavity.
• Stir oil into the leftover marinade in the bowl.
• Roast chicken in the preheated oven, basting with the oil mixture from time to time, until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 60 to 90 minutes.
• Remove chicken from the oven and allow to rest in a warm area for 15 minutes before serving.

CEBU LECHON MANOK (BAKED)

Steps:

• Rub the skin and inside of the chicken with salt and pepper. Then rub the skin of the chicken with garlic, ginger and soy sauce.
• Stuff the chicken with lemon grass and bananas. Wrap the chicken tightly with aluminum foil.
• Roast in a preheated 400 °F oven for about an hour. Then open the foil and let it roast until the skin is golden brown and crisp (approximately 30 minutes or more).
• Serve with dipping sauce made from a mixture of vinegar, onions and pepper.

HOW TO COOK LECHON MANOK (FILIPINO STYLE ROASTED CHICKEN)

Steps:

• Put chicken stock in a saucepan and let it simmer.
• Add the ingredients anise, lemon grass, onion, salt, sugar, garlic and cover.
• After a few minutes turn off the heat and set aside.
• Strain the soup stock and reserve the spices. This will be used later to stuff the chicken.
• Get a big syringe and inject the chicken with the soup stock.
• Let the chicken marinade overnight in the fridge.
• Slowly grill the chicken over the live charcoal and baste with the oil and soup stock mixture.
• Grilling time will take about 2 to 3 hours depending on the size and weight of the chicken.
• Chicken is done when clear juice comes out of the chicken when you make a cut on the thigh part.
• Cook it until the meat is tender and the skin is brown. Serve with lechon manok sauce.
• Put all the ingredients together in a blender (except the all spice powder) until it becomes a puree .
• Pour the mixture in a saucepan and simmer for about 15 minutes or until the liver is already cooked and the sauce thickens.
• Turn off the heat then add the all spice powder. Mix well and set aside.

RICO'S LECHON PORK CUBAN STYLE

Steps:

• For the pork marinade: Rinse the pork with warm water and place on a half-sheet pan preferably 1 to 2 inches deep. Carefully stab 8 to 10 slits with the tip of a chef's knife in different areas of the meat. (Note: If you are using a pork shoulder instead, cut under the thick cap of fat using a fillet knife, cutting while pulling the fat out of the way to one side, revealing the meat; do not remove the layer of fat, just detach it to make way for stabbing slits with your knife.) Using your hands, fill all the slits with garlic cloves, pressing them down into each slit. Add salt and pepper and spread evenly. Pour lemon and lime juices over the pork. Add the achiote, coriander and oregano. Using your hands, massage and spread evenly. Pour the olive oil and spread evenly. Let the pork rest at room temperature for 2 hours.
• For the blending ingredients: Add the onions, basil, olives, olive oil, green onions, green peppers, lemon, red pepper, yellow pepper and 2 quarts water to a blender. Blend until thick. Set aside.
• For the mojo marinade: Stir together the achiote, lemon and lime juices, olive oil, garlic, coriander, cumin, salt, pepper and orange slices in a bowl.
• Preheat the oven to 350 degrees F.
• Transfer the pork to a deeper roasting pan, preferably 4 inches deep. Add the blending mixture by pouring it evenly over the pork. Now pour the mojo marinate evenly over the pork. Add water, making sure to pour on the sides of the pan and not on top of the pork, and fill at least two-thirds of the way. Cover the pork with foil, sealing tight, and place in the oven. Roast 3 1/2 hours, then remove the foil and turn the oven up to 425 degrees F. Continue to roast for an additional hour.
• Serve hot with your favorite rice and beans.