Lechon Manok

This local twist to the roast chicken is sure to become a family favorite, with its easy preparation and unique flavors that make it truly Filipino.

  • Required cooking skill level

  • 2-5
    persons serving
  • hours + Overnight marination preparation time

INGREDIENTS

  • 1 kilo Whole chicken

MARINADE

  • ½ cup Datu Puti Soy Sauce

  • ¼ cup Calamansi juice

  • ½ cup Mang Tomas All-Around Sarsa

  • ½ cup Lemon- or lime-flavored carbonated drink

  • 2 tablespoons Garlic, minced

  • 1 piece Onion, chopped

  • 1 tablespoon Ginger, chopped

  • 3 tablespoons Brown sugar

  • 4 stalks Lemongrass

  • ½ tablespoon Coarse salt

  • 1 teaspoon Ground black pepper

  • 2 tablespoons Golden Fiesta Canola Oil

LECHON MANOK SAUCE

Preparation

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    1Mix the whole chicken with Datu Puti Soy Sauce, calamansi juice, Mang Tomas All-Around Sarsa, lemon- or lime flavored carbonated drink, garlic, onion, ginger and brown sugar. Marinate overnight in refrigerator.

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    2Preheat oven to 350°F.

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    3Stuff the chicken cavity with lemongrass.

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    4Rub salt, pepper and Golden Fiesta Canola Oil all over the chicken.

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    5Pour the whole marinade mix inside the chicken, then place the chicken breast side up in the oven. Bake for 1½ hours until juices run clear.

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    6Prepare Lechon Manok Sauce by heating drippings with cornstarch, Mang Tomas All-Around Sarsa, water and brown sugar.

  • No Image Available

    1Mix the whole chicken with Datu Puti Soy Sauce, calamansi juice, Mang Tomas All-Around Sarsa, lemon- or lime flavored carbonated drink, garlic, onion, ginger and brown sugar. Marinate overnight in refrigerator.

  • No Image Available

    2Preheat oven to 350°F.

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    3Stuff the chicken cavity with lemongrass.

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    4Rub salt, pepper and Golden Fiesta Canola Oil all over the chicken.

  • No Image Available

    5Pour the whole marinade mix inside the chicken, then place the chicken breast side up in the oven. Bake for 1½ hours until juices run clear.

  • No Image Available

    6Prepare Lechon Manok Sauce by heating drippings with cornstarch, Mang Tomas All-Around Sarsa, water and brown sugar.