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Lechon Manok
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5 from 3 votes

How To Cook Lechon Manok (Filipino Style Roasted Chicken)

Lechon manok is a Filipino-style roasted chicken, marinated with aromatic spices and slow-cooked over live charcoal, giving it a smoky, flavorful, and juicy taste.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Chicken Recipe
Cuisine: Filipino
Keyword: chooks roasted chicken, lechon manok
Servings: 3 servings
Calories: 323kcal
Author: Manny

Ingredients

For the lechon manok

  • 5 cloves garlic
  • 1 Tbsp. anise seeds
  • 4 stalks lemon grass or tanglad
  • 1 pc 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.

Notes

Cooking Tips:

Marinate Overnight for Maximum Flavor

To get that rich, savory taste, marinate your lechon manok overnight. This allows the spices and herbs to deeply penetrate the meat, making it more flavorful and juicy. The longer the marinade time, the more robust the taste.

Use a Syringe for Even Seasoning

Injecting the seasoned broth directly into the chicken ensures that the flavor is evenly distributed throughout the meat. This method works better than just soaking the chicken because the liquid reaches the inner parts. It’s especially useful for larger chickens where surface marinating might not suffice.

Slow Roast for Tender, Juicy Meat

Roasting the chicken slowly over low heat ensures that it cooks evenly while staying moist. Turning the spit regularly helps achieve a beautifully crispy skin without burning. Patience is key, as rushing the process can result in dry and tough meat.
Let me know if you need more tips or tweaks!