Lechon Manok, Turbo Broiled Chicken

Lechon Manok, Turbo Broiled Chicken
Lechon Manok, Turbo Broiled Chicken. Here is a fathers day special lechon manok. I love Andok’s lechon manok, it is just roast right to tenderness.

Turbo Broiled Chicken

The aroma of lemon grass, the sour, salty and succulent chicken meat dip in sweet lechon sauce. Here is the recipe of my broiled chicken similar to the popular Andok’s lechon manok.

Lechon Manok

The secret is do not overcook the chicken. The meat should be tender and succulent.

Ingredients:

1 1/2 kilo whole chicken
4-6 stalks tanglad, lemon grass, crushed
1/2 cup soy sauce
1/4 cup kalamansi juice
2 tbsp. ground pepper
1 tsp salt
butter

Cooking procedure:

Turbo Broiled Chicken

Broiled Chicken

Marinate chicken in soy sauce and kalamansi juice for 4 hours or overnight. Rub chicken skin and cavity with salt and pepper. Stuff chicken cavity with lemon grass. Tuck in neck inside the cavity, roast in turbo broiler at 350 to 400°F for 1 to 1 1/2 hours, occasionally baste skin with butter. Roast until golden brown. Serve with lechon sauce or spicy ketchup.

Comments

  1. Dylan DimaubusanDecember 29, 2009 at 1:30 AM

    Thanks for this. I'm here in UK and I'm missing lechong manok so bad... I love cooking and nothing beats Filipino dishes!

    Cheers!

    ReplyDelete
  2. justcallmezoeJanuary 6, 2010 at 9:55 PM

    I tried this myself and the whole family just gave me all thumbs up! Thanks and happy new year!

    ReplyDelete
  3. AnonymousJune 17, 2010 at 11:20 AM

    thanks for this.... i tried this and my boyfriend love it

    ReplyDelete
  4. AnonymousOctober 5, 2010 at 5:39 PM

    bili ka na lang ng chooks to go... masarap na mura pa come to think of it... wala pala kayo sa pinas.. too bad aww

    ReplyDelete
  5. AnonymousJune 23, 2011 at 4:43 PM

    pwede din ba gawin sa microwave oven na may grill function ito instead na sa turbo broiler?

    ReplyDelete
  6. ut-manJune 25, 2011 at 9:30 AM

    @akosilyzius,hindi kita masasagot ang masasabi ko lang hindi ko pa nasusubukan, alam ko meron mga microwave na meron din electric oven combination.

    ReplyDelete
  7. AnonymousJuly 10, 2011 at 2:45 PM

    I roasted it in an oven bag to maintain the moistness and succulence, then last 30 minutes of cooking, took chicken out of bag and roasted directly on rack to get the crispy skin. Yummm!

    ReplyDelete
  8. AnonymousMarch 25, 2012 at 9:42 AM

    I tried your recipe...my family love it! Very yummy:)

    ReplyDelete
  9. AnonymousMarch 25, 2012 at 9:45 AM

    I tried your recipe & it came out so yummy!!! My family love it:)

    ReplyDelete
  10. ut-manMarch 31, 2012 at 2:35 PM

    Thanks for the feedback...

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more