This recipe for lechon manok has similar dubious online origins; the site I got it from got it from another site, which got it from another site. Still, I had the strongest craving for Andok's lechon manok (roast chicken) when I saw this recipe, so I had to try it. The chicken came out surprisingly tender, hitting slightly sweet, sour and savory flavor notes. Don't be alarmed by the short marinating time; the flavor really does seep into the meat and marinating it for more than a few hours will just make the flavor overpowering. Go ahead and pair it with Mang Tomas and catsup.
And my Andok's lechon craving? That's all behind me. I'm a big girl and I make my own lechon manok now. (But could you pass me some of their liempo?)
Recipe after the jump!
|Because everything tastes better with more garlic.|
- 1 whole chicken
- 3 tablespoons of brown sugar
- 1 cup soy sauce
- 1 head garlic, minced
- 1 onion, finely chopped
- 3 tablespoons of calamansi (Panama orange) juice or lemon juice
- 1/2 cup of Sprite, 7 Up or beer (I once substituted Mountain Dew and it turned out fine!)
- 2 cups of tanglad (lemongrass) for stuffing
- 1 teaspoon ground black pepper
- Marinate the whole chicken in soy sauce, calamansi juice, minced garlic, chopped onions, soda or beer, sugar and pepper.
- Let stand in the refrigerator for 1 to 3 hours.
- Stuff the chicken cavity with tanglad.
- Cook chicken on grill or in oven until golden brown.
(Note: I preheated my oven to 350 F and roasted it for 1 1/2hr. Baking time will vary depending on the make of your oven and the size of the chicken so be sure to check often.)