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Lechon Manok

My Lechon Manok (Turbo Broiler Roasted Chicken) Recipe

Lechon manok is Filipino-style roasted chicken marinated in calamansi, fish sauce, soy sauce, and aromatics, then cooked in a turbo broiler until the skin is perfectly crispy and the meat is juicy.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken cleaned
  • Salt and pepper
  • 1 cup calamansi juice
  • ¼ cup fish sauce patis
  • ¼ cup soy sauce toyo
  • 3 tablespoons brown sugar
  • 1 whole head garlic peeled and minced
  • 4 shallots peeled and minced
  • 1 stalk lemongrass
  • 2 kaffir lime leaves optional

Method
 

  1. I start by rinsing the chicken under running water and pat it dry using paper towels.
  2. I make small cuts across the chicken's skin using a knife. This will help the marinade penetrate into the meat. I then season the entire chicken with salt and pepper.
  3. In a large bowl, I combine calamansi juice, fish sauce, soy sauce, and brown sugar. I stir until the sugar dissolves. I add my minced garlic and shallots to the marinade mixture. I mix everything .
  4. I place my chicken in the marinade, making sure it's well-coated. I massage the marinade thoroughly into the skin. I cover my marinating chicken and place it in the refrigerator. I allow it to marinate for 4 to 8 hours, turning the chicken every 2 to 3 hours to make sure the flavors are distributed.
  5. Thirty minutes before cooking, I remove the chicken from the refrigerator and let it reach room temperature. During this time, I prepare my lemongrass by cutting it into 3-inch pieces. I stuff these pieces into the chicken's cavity.
  6. I preheat my turbo broiler to 180°C/350°F. I place the chicken breast-side down and cook for 20 to 30 minutes, basting with the reduced marinade every 10 minutes.
  7. After the initial cooking period, I carefully flip the chicken so it's breast-side up. I continue cooking at 180°C/350°F for another 20 to 30 minutes.
  8. For the final stage of cooking, I increase the temperature to 215°C/420°F. I cook for a final 10 to 15 minutes until the skin turns a beautiful golden brown and becomes crispy.
  9. I let my lechon manok rest for 15 to 20 minutes before cutting. This resting period allows the juices to redistribute throughout the meat.
  10. Serve and enjoy your lechon manok!

Notes

  • I pat the chicken completely dry before seasoning for crispier skin.
  • I create small slits in the chicken skin to help marinade penetrate.
  • For the most intense flavor, I marinate overnight (up to 24 hours).
  • If my skin isn't crispy enough, I make sure the chicken is completely dry before cooking. I then brush lightly with oil during the final cooking stage.
  • If my meat is too dry, I verify my cooking time because overcooked chicken quickly dries out.
  • For uneven cooking, I allow chicken to fully reach room temperature before cooking. I rotate the chicken during cooking.
  • I store leftovers in an airtight container for up to 3 days. For best results, I separate the meat from bones before storing.
  • When reheating, I warm in a preheated oven for 15 to 20 minutes to maintain the crispy skin.
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