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Lechon Manok
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5 from 6 votes

How To Cook Lechon Manok (Filipino Style Roasted Chicken)

Lechon manok is a roasted whole chicken over live charcoals. Compared to oven roasted chicken, charcoal roasted ones have a distinct smoked flavor and aroma.
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Chicken Recipe
Cuisine: Filipino
Keyword: chooks roasted chicken, lechon manok
Servings: 2 to 3 servings
Calories: 323kcal
Author: Manny

Ingredients

For the lechon manok

  • 5 cloves garlic
  • 1 Tbsp. anise seeds
  • 4 stalks of lemon grass or tanglad
  • 1 medium size onion quartered
  • 1 Tbsp. brown sugar
  • Salt to taste
  • 1 cup chicken soup stock or chicken bouillon cube dissolved in 1 cup hot water
  • 1 whole medium size dressed chicken

For the lechon manok sauce:

  • 1/2 kilo fried chicken liver
  • 2 medium sized onion chopped
  • 1/4 cup vinegar
  • 3/4 cup brown sugar
  • 2 Tbsp. bread crumbs
  • 1 head garlic
  • 1/2 tsp. all spice powder
  • 1 Tbsp. ground black pepper
  • 1 cup chicken stock
  • salt to taste

    Instructions

    For the lechon manok:

    • 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.

    For the 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.