Lechon Manok

Lechon Manok

• 1 whole chicken, around 1.6 - 1.8 kgs)
• 1 onion, chopped
• 2 head cloves garlic, minced
• ¼ cup fish sauce
• 2 tbsp soy sauce
• ⅓ cup calamansi juice or lime juice
• 1 dozen lemongrass bulbs, pounded
• 2 pcs bay leaves
• 1 tsp brown sugar
• salt
• freshly ground black pepper
• oil

Cooking Instructions:

1. Clean chicken and dry it with paper towels. Rub chicken with salt inside and out.
2. In a bowl combine together onions, garlic, freshly ground black pepper, sugar, calamansi juice and fish sauce.
3. Rub chicken with the marinade inside and out then place in a zip lock bag together with any remaining marinade. Lock the bag and let it marinate overnight.
4. Remove chicken from the fridge 3 hours before cooking and when ready stuff cavity with lemongrass and bay leaves. Reserve any remaining marinade.
5. Grill chicken in a 200C preheated oven using its rotisserie function and cook for 1 hr and 20 minutes. If you don’t have the rotisserie function place chicken in a wire rack above a baking tray.
6. Combine reserved marinade with 2 tbsp of oil then use together with the drippings it to baste the chicken every 20 minutes until cooked.
7. Serve while hot with

source : Ang Sarap