Lechon Manok

  • Prep Time : 15m
  • Cook Time : 1:20 h
  • Ready In : 1:35 h


  • 1 5-6 pound Roaster Chicken
  • 1/2 cup Rock or Kosher Salt
  • 1 gallon Water
  • 1/2 cup Sugar
  • 1 tablespoon garlic powder (optional)
  • 1/3 cup Soy Sauce
  • 1/4 cup Lemon Juice


Step 1

Heat up 3 cups of water (from the gallon measure) and dissolve the salt and sugar, then mix to the rest of the water. Set aside to cool down.

Step 2

Wash the chicken thoroughly and set on a deep container. Add the brine solution, making sure the chicken is fully submerged. Keep in the refrigerator for 8 hours or overnight.

Step 3

Rinse the chicken well and discard the brine. Truss the chicken with a twine, making sure the wings and legs are tied close to the body.

Step 4

Mix the soy sauce, lemon and garlic powder and baste the chicken.

Step 5

Set the chicken on a roasting pan, and roast for one hour at 350 degrees Fahrenheit while covered with aluminum foil.

Step 6

After an hour and a half, baste the chicken with the lemon/soy sauce. Increase oven temperature to 375 degrees Fahrenheit and roast for another 30 minutes, uncovered, to make the skin crisp.

Step 7

Check for doneness by using a meat thermometer inserted on the chicken breast. It should read 165 degrees Fahrenheit or above.

Step 8

Serve hot with the chicken au jus(liquid left on the roasting pan) on the side.


Source:  http://www.filipino-food-recipes.com/lechon-manok.html

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Recipe Comments

  1. posted by bedmlwxtjv on December 10, 2015

    Lechon Manok | Pinoy Town Hall
    bedmlwxtjv http://www.gb1s5748iitn58llm605i0k02ee3z4a1s.org/


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