Lechon Manok
Lechon manok is a Filipino spit-roasted chicken. The chicken is marinated overnight then typically roasted over charcoal. For my homemade version (since I don’t have a spit roast) I use my air fryer. This works perfectly. Check out the recipe below!
Lechon Manok
Course: Lunch, DinnerCuisine: FilipinoDifficulty: EasyServings
4
servingsCooking time
1
hourPrep Time
6-24
HoursIngredients
2 lb whole chicken (or chicken pieces: leg and thigh quarters, bone-in chicken breasts, thighs, drumsticks, etc.)
- marinade ingredients:
3-4 sticks lemongrass
4-5 green onion stalks
3 tbsp ground fresh ginger
3 tbsp fresh garlic
3 tbsp brown sugar
1/2 cup soy sauce
1/4 cup patis (fish sauce)
4 tbsp vegetable or canola oil
1/4 cup calamansi juice (or lemon or lime)
1/2 tsp Black pepper
Directions
- Blend all marinade ingredients together in a blender or food processor.
- In a large bowl or resealable bag, add chicken and pour the marinade over. Make sure to submerge the entire chicken in the marinade. Marinate for at least 6 hours, but it is best to do so overnight.
- When to ready cook, stuff with lemongrass and lemon. It is optional truss the chicken but not necessary. (If using chicken pieces, skip this step.)
- Cook time for a whole chicken: Place chicken in the air fryer, and cook for 30 minutes. Then flip the bird (lol) and cook for another 30 minutes.
Cook time for chicken pieces: Cook for 20 – 30 minutes, flipping halfway through. - Whole Chicken: After an hour, use a meat thermometer to make sure the chicken is cooked through. Probe the chicken between the breast and thigh meat, making sure you are not touching the bone. You are looking for an internal temperature of 170°F
Chicken Pieces: Probe the thickest part of the meat, also looking for an internal temperature of 170°F.
Notes
- Enjoy the chicken with a side of rice, salad or noodles or just by itself.
Which are the marinade ingredients?
All the ingredients listed, except for the chicken!
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