Lechon Manok Recipe (Filipino Roast Chicken)

Name: Lechon Manok Recipe (Filipino Roast Chicken)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Asian
Ingredients: 1 whole chicken (about 1.5 kilogram to 1.8 kilogram); 2 tablespoons rock salt (for rubbing); 1/4 cup Knorr Liquid Seasoning; 2 tablespoons calamansi juice; 2 tablespoons brown sugar; 1 cup lemon lime soda; 2 teaspoons ground pepper; 1 piece onion (quartered); 6 pieces garlic cloves (crushed); 2 pieces lemongrass stalks (pounded); salt and pepper (to taste)

Skip the usual takeout and cook this lechon manok recipe at home instead. It’s more economical, the chicken tastes fresher, and you can adjust the marinade until the balance is exactly how you like it. Knorr Liquid Seasoning, calamansi, brown sugar, and soda give the chicken that familiar savory flavor with just enough sweetness to stand out after roasting. Better cook extra rice for this one because the chicken disappears fast – yes, even without sauce on the side.

Tips

While you can marinate your chicken for as quick as four hours, we highly recommend leaving it in the marinade for 24 hours. Marinating your chicken overnight allows flavor to really seep into the meat, making for a tastier treat.

60 min.
4 People
Medium

Ingredients

1 whole chicken (about 1.5 kilogram to 1.8 kilogram)
2 tablespoons rock salt (for rubbing)
1/4 cup Knorr Liquid Seasoning
2 tablespoons calamansi juice
2 tablespoons brown sugar
1 cup lemon lime soda
2 teaspoons ground pepper
1 piece onion (quartered)
6 pieces garlic cloves (crushed)
2 pieces lemongrass stalks (pounded)
salt and pepper (to taste)

Cooking Method

Clean the Chicken Time: 5–10 minutes Place the chicken in a large bowl or clean sink. Sprinkle rock salt over the chicken and rub thoroughly to clean the skin. Rinse under cool running water, then drain well. Tip: Rubbing with salt helps remove impurities and any raw odor, giving you cleaner-tasting, better-textured skin.
Prepare the Marinade Time: 5 minutes Combine Knorr Liquid Seasoning, calamansi juice, brown sugar, lemon-lime soda, and ground pepper in a bowl or a zip-top bag large enough to fit the chicken. Tip: Make sure the sugar fully dissolves so the marinade distributes evenly and caramelizes better during roasting.
Marinate the Chicken Time: 4–24 hours Place the chicken in the marinade, ensuring it’s fully coated. Cover the bowl or seal the bag, then refrigerate. Tip: Marinate overnight for deeper flavor. If short on time, even 4 hours will still give noticeable flavor penetration. Turn the chicken halfway for even soaking.
Preheat the Oven Time: 10–15 minutes Preheat your oven, turbo broiler, or air fryer to 175°C.
Stuff the Chicken Time: 5 minutes Remove the chicken from the marinade and let excess liquid drip off. Stuff the cavity with onion, garlic, and lemongrass.
Roast Until Golden Time: 45–60 minutes Place the chicken on a rack over a baking tray and roast until fully cooked and the skin turns golden and slightly crisp. Serve warm. Tip: The chicken is done when juices run clear and the thickest part of the thigh reaches about 75°C.

What Makes Lechon Manok Different From Roast Chicken?

Filipino lechon manok is known for its marinade-focused flavor, which gives it a different character from many roast chicken recipes. The seasoning leans on familiar Filipino flavors like calamansi, soy-based seasonings, subtle sweetness, and aromatics, creating a distinct balance of tangy and savory notes.

Why You Should Marinate Lechon Manok

A good lechon manok is not made with a quick seasoning rub alone. Letting the chicken sit in the marinade longer gives the flavors more time to work their way into the meat, especially around the breast and thigh areas. This is one reason Pinoy roasted chicken tastes more flavorful and stays juicy after roasting.

How to Serve This Lechon Manok

This lechon manok is best served hot with plenty of rice to catch all the juices from the chicken. Try it with java rice or curry rice for a fuller and more flavorful meal. Round out your spread with fresh vegetables like a classic atchara, a simple vegetable stir-fry, or an Asian summer vegetable salad.