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

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