20/05/2026
LECHON MANOK AT HOME 🏠😍
Ingredients
The Whole Chicken:
1 whole chicken (around 1.2 to 1.5 kg)
The Marinade (The Flavor Base):
1/4 cup soy sauce
3 tablespoons calamansi juice (or lemon juice)
1/4 cup fish sauce (patis)
5 cloves garlic, crushed and minced
1 thumb-sized ginger, grated
1 tablespoon brown sugar
1 teaspoon black pepper
1 stalk lemongrass (tanglad), white part smashed (for the marinade mix)
The Cavity Stuffing (The Aroma Builders):
2-3 stalks lemongrass (tanglad), smashed and folded
1 medium red onion, quartered
4 cloves garlic, smashed
1 bunch of onion chives or scallions (optional)
For Basting (For that Golden Skin):
2 tablespoons butter or margarine, melted
1 teaspoon annatto oil (atsuete oil) or a pinch of paprika (for color)
Cooking Procedure
Step 1: Prep and Marinate
Clean the chicken: Wash the chicken thoroughly inside and out. Pat it completely dry with paper towels (dry skin = crispy skin).
Poke for flavor: Poke a few small holes in the thickest parts of the chicken (breasts and thighs) using a fork or toothpick so the marinade penetrates deeply.
Marinate: In a large bowl or zip-top bag, combine all the Marinade ingredients. Submerge the chicken, massaging the mixture into the skin and cavity. Marinate in the refrigerator for at least 4 hours, or preferably overnight for the best flavor. Turn the chicken occasionally if using a bowl.
Step 2: Stuff and Truss
Take the chicken out of the fridge about 20–30 minutes before cooking to take the chill off. Drain the excess marinade (save it if you want to boil it down into a dipping sauce later).
Stuff the cavity: Pack the smashed lemongrass, quartered onion, and garlic cloves tightly into the chicken's cavity.
Truss: Tie the chicken legs together with kitchen twine and tuck the wingtips behind the back. This ensures the chicken cooks evenly and holds its shape.
Step 3: The Turbo Cooking Process
Preheat: Preheat your turbo broiler to 175°C (350°F) for about 5 to 10 minutes.
First Round (Breast Side Down): Place the chicken breast-side down on the lower rack of the turbo broiler. Cooking it breast-side down first allows the juices to flow into the breast meat so it doesn’t dry out.
Broil: Cook at 175°C (350°F) for 30 minutes.
Second Round (Flip and Baste): Carefully flip the chicken over so it is now breast-side up. Mix your melted butter and annatto oil together, and brush it generously all over the skin.
Broil: Cook for another 30 to 40 minutes at the same temperature.
The Crispy Finish: If you want the skin extra crispy and deeply golden, crank the temperature up to 200°C (400°F) for the final 5 to 8 minutes. Watch it closely so it doesn't burn!
How to check if it's done: Insert a skewer or knife into the thickest part of the thigh. If the juices run completely clear (not pink or bloody), it's done. If you have a meat thermometer, it should read 74°C (165°F).
Step 4: Rest and Serve
Carefully remove the chicken from the turbo broiler.
Let it rest: Allow the chicken to rest on a cutting board for 10 to 15 minutes before carving. Do not skip this! Cutting it too soon will cause all the delicious juices to run out, leaving the meat dry.
Serve hot with a side of classic lechon sauce (Sarsa ni Mang Tomas), toyomansi (soy sauce and calamansi) with chili, and plenty of warm rice. Enjoy
