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Lechon Manok 1

Lechon Manok

  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 1 hour 20 mins
  • Total Time: 1 hour 50 mins
  • Category: Main Course
  • Cuisine: Filipino


Lechon manok basically is the roast chicken of the Philippines but it’s quite unique as it is flavoured differently and cooked in a charcoal spit. Like any roast it is stuffed but the stuffing on lechon manok is not to be consumed but rather give a distinct flavour and aroma to the chicken.


  • 1 whole chicken, around 1.6 – 1.8 kgs)
  • 1 onion, chopped
  • 2 head cloves garlic, minced
  • 1/4 cup fish sauce
  • 2 tbsp soy sauce
  • 1/3 cup calamansi juice or lime juice
  • 1 dozen lemongrass bulbs, pounded
  • 2 pcs bay leaves
  • 1 tsp brown sugar
  • salt
  • freshly ground black pepper
  • oil


  1. Clean chicken and dry it with paper towels. Rub chicken with salt inside and out.
  2. In a bowl combine together onions, garlic, freshly ground black pepper, sugar, calamansi juice, soy sauce and fish sauce.
  3. Rub chicken with the marinade inside and out then place in a zip lock bag together with any remaining marinade. Lock the bag and let it marinate overnight.
  4. Remove chicken from the fridge 3 hours before cooking and when ready stuff cavity with lemongrass and bay leaves. Reserve any remaining marinade.
  5. Grill chicken in a 200C preheated oven using its rotisserie function and cook for 1 hr and 20 minutes. If you don’t have the rotisserie function place chicken in a wire rack above a baking tray.
  6. Combine reserved marinade with 2 tbsp of oil then use together with the drippings it to baste the chicken every 20 minutes until cooked.
  7. Serve while hot with