Lechon manok (whole roast chicken with lemongrass)

The Filipino street chicken roasted on a spit, with lemongrass, garlic and onion stuffed inside so it's fragrant from within. Also turns out well in a home oven.

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Method

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1. Mix the soy sauce, calamansi juice, sugar, salt and pepper.
2. Rub the marinade over and inside the chicken; stuff the cavity with the lemongrass, garlic, onion and ginger.
3. Cover and refrigerate for at least 4 hours, ideally overnight, turning occasionally.
4. Take out of the fridge half an hour before roasting. Tie the legs together, pat the skin dry with paper towel, and brush with melted butter. ⏱ Timer: 30 min
5. Roast on a rack with a tray underneath, in a 190°C preheated oven, for 1 hour 10-20 minutes, brushing with the remaining marinade halfway through, until the skin is deep brown and crispy and the juices run clear when the thickest part of the thigh is pierced. ⏱ Timer: 1 h
6. Rest for 10 minutes, then carve and serve with the vinegar-soy dip and rice. ⏱ Timer: 10 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• On a charcoal grill, with indirect heat under a lid, it resembles the street version even more closely.
• The vinegar-soy dip is made in a 1:1 ratio, with finely chopped onion and chilli.

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More southeast asian ideas

• Sotanghon soup (chicken glass noodle soup)
• Gai yang (grilled lemongrass chicken)
• Gai pad met mamuang (cashew chicken)
• Gà xào sả ớt (lemongrass-chilli stir-fried chicken)
• Gà nướng mật ong (honey-glazed grilled chicken)
• Chicken adobo (braised chicken in vinegar and soy sauce)
• Chicken inasal (lemongrass-vinegar grilled chicken with annatto oil)
• Chicken afritada (tomato chicken stew with potatoes and peppers)

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