Lechon Manok, Pinoy Barbecue Marinade

Lechon Manok, Pinoy Barbecue Marinade
Lechon Manok, Pinoy Barbecue Marinade. I have been cooking Lechon Manok and trying different marinade combinations. Today I want to share another of my Lechon Manok. This time I used the classic Pinoy barbecue marinade made up of soda drink, soy sauce and kalamansi juice. Of course the marinade includes the basic Pinoy aromatic ingredients. For staffing I had lemongrass, spring onion and parsley. To roast the chicken I used my old reliable mini oven with rotisserie.

Lechon Manok

Now if you want to check my other Lechon Manok recipes. Click the link list below to open the post. 


Here is the recipe of my Lechon Manok, Pinoy Barbecue Marinade. Try it.

Ingredients:

1 whole large size chicken, wash drained
salt and pepper

Marinade:

1/2 cup soy sauce
1/2 cup 7Up or Sprite   
juice from 6-8 kalamansi
1/2 head garlic, peeled, crushed
1 tbsp. salt

Stuffing:

1 bundle spring onion, trimmed
3-4 stalk lemongrass, trimmed crushed at the stem
1 bundle parsley, trimmed
1/2 head garlic, crushed

Baste:

1/2 cup Star Margarine
  
Cooking procedure:

Lechon Manok, Pinoy Barbecue Marinade - Cooking Procedure

Rub the chicken inside out with salt and pepper to taste. Place the chicken in a marinating container with lid. Mix together the marinade and pour over the chicken. Turn over the chicken several times to evenly coat the chicken with the marinade.  Let stand in refrigerator for at least a day or more and until ready to cook. Now stuff the chicken cavity with the lemon grass, spring onion, parsley and garlic. Tuck in the neck inside the cavity. Keep aside. Melt the star margarine in a microwave oven. Keep aside. Preheat oven at 350°F to 400°F. Skew the whole chicken onto the steel skewers, making sure to use the locking fins. Hang skewers onto rotisserie of the oven. Roast chicken with the rotisserie on for 1 hour to 1 1/2 hours. Baste several times during the entire cooking time and changing the rotisserie rotation direction a few times. Roast until golden brown. Let rest for 15 to 20 minutes before serving.

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