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Letchon Manok Filipino Roasted Chicken

Updated on December 15, 2016

Do You Like Letchon Manok

4.7 stars from 6 ratings of Roasted Chicken "Letchon Manok

Perfect Crispy Skin

Roasting makes the skin crispy and full of flavor.
Roasting makes the skin crispy and full of flavor. | Source

Roast a Whole Chicken

Filipino Letchon Manok "roasted chicken" a popular staple for dinner in the South East Asian country. Roasting an entire chicken whether with a rotisserie or baking in an oven is a great to cook a whole bird. The following recipe mimics the flavor that is found in a traditional Filipino BBQ chicken, known locally as Letchon Manok. The marinade is a blend of several Asian staple ingredients and herbs and best, when marinated for at least 4 hours, but over night is even better.

The crispy chicken skin is what makes this dish delicious, and so whether the chicken is getting turned constantly over the fire or turned several times in the oven, the goal is to have a golden, crispy skin around the whole chicken.

Serve hot with rice and vegetables and save the left overs for a sandwich with a special flavor. Make a dipping sauce of soy sauce, vinegar, and chili for a little extra spice and flavor when eating. While the chicken is very moist and the skin very flavorful due to the seasonings and the marinade a little extra dipping sauce or Sriracha hot sauce always makes everything a little bit better.


Do you own a rotisserie for roasting?

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  • 1 Whole Chicken, Remove the giblets and rinse inside
  • 6 Cloves Garlic, Chopped into chunks not minced
  • 1 Onion, Cut in large chunks
  • 3 TBSP Brown Sugar
  • 1 Lemon, Squeezed
  • 1 TBSP Ginger, Peeled and minced
  • 4 TBSP Soy Sauce
  • 1 Cup Sprite Soda
  • 5 Basil Leaves
  • 4 Bay Leaves
  • 4 Stalks Lemon Grass, Cut in 2 inch sections
  • Salt and Pepper
  • Garlic Powder

Cook Time

Prep time: 4 hours
Cook time: 1 hour 45 min
Ready in: 5 hours 45 min
Yields: One Roasted Chicken

Chickens in a Rotisserie

Now that is a lot of chicken
Now that is a lot of chicken | Source

Instructions for Prepping & Cooking

  1. First clean the chicken, remove the giblets, neck and rinse the inside lightly. Pat dry with a towel.
  2. Rub the entire bird down with salt, pepper, and garlic powder make sure to get inside the cavity of the chicken as well.
  3. In a large bowl combine the following ingredients: sprite, garlic, brown sugar, lemon juice, soy sauce, ginger, onion, and a little extra ground black pepper.
  4. Place the chicken in your marinade bowl and soak the chicken. Make sure to soon marinade into the inside of the bird. Let it rest in the refrigerator for at least 1 hour, but preferably up to 4 hours. Turn the chicken every hour to get an even distribution of the flavor. Soaking it overnight is best and will give maximum flavor, make sure to rotate the chicken in the morning.
  5. When you are ready to bake or roast the chicken if you have the ability to do an open pit rotisserie, drain the chicken from the marinade and get is ready for stuffing with the remaining ingredients.
  6. Stuff the inside cavity of the chicken with some of the marinade and onion and garlic chunks. Also stuff it with the lemon grass, bay leaves, basil, a couple fresh cloves of garlic. Put a little black pepper, salt, and garlic powder on the outside and seal it up for going into the oven.
  7. Turn the oven on to 375 degrees and place the chicken on a roasting pan so it is elevated from the surface of the pan. If you do not use a roasting pan it will not get crispy all the way around, the bottom will be soggy.
  8. Bake for at least 1 hour and 45 minutes or longer if needed to fully cook. Rotate the chicken every 30-45 minutes in order to get a crispy finish on the skin on all sides.
  9. Always allow the chicken to rest for 5 - 10 minutes before serving. Serve with rice and your favorite vegetables and enjoy this tasty and delicious meal.

Rotisserie Chicken Over Coals

Serve with Rice

As with all delicious Filipino foods the letchon manok is served with rice and a soy sauce, vinegar, and chili dipping sauce. Pour your favorite concoction for a dipping sauce and pile your plate up with rice and rip off a piece of chicken and enjoy. The meat will fall off the bone and combined with the rice and sauce will certainly hit the taste buds just right.

The manok shops are a popular lunch or dinner item when you do not feel like cooking in the Philippines. Hop on a trike and go pick up a roasted bird for take out.


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    • csmiravite-blogs profile image

      Consolacion Miravite 2 years ago from Philippines

      Yep, we have many "litson manok" in the country. To name a few --- Andoks, Baliwag's, Chocks-to-Go. Never forget, the Filipino favorite, which is the honey-cured litson manok of Aristocrats. :)

    • W1totalk profile image

      W1totalk 4 years ago

      Yes. Great article.

    • Patty Inglish, MS profile image

      Patty Inglish 4 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      As soon as I have the kitchen to myself for a day, I'm going to try this recipe and a few others. Sounds really good. Rated Up.

    • CZCZCZ profile image

      CZCZCZ 4 years ago from Oregon

      The sprite does do the trick, hope you enjoy.

    • Millionaire Tips profile image

      Shasta Matova 4 years ago from USA

      I've never had Letchon Manok but that sounds really good. I've used Coke and beer to flavor roast beef, but hadn't thought about putting Spite with chicken! I'll have to try it. It looks delicious!

    • CZCZCZ profile image

      CZCZCZ 4 years ago from Oregon

      Thanks for the comment, I hope you enjoy it.

    • vespawoolf profile image

      vespawoolf 4 years ago from Peru, South America

      I'm happy to have this recipe! Rotisserie chicken is very popular here in Peru, but I look forward to trying yours with the Asian spices. Thank you!

    • Peggy W profile image

      Peggy Woods 4 years ago from Houston, Texas

      This sounds absolutely delicious with the flavorings of the marinade and then the additions of extra ingredients for the actual roasting time. Yum! Thanks for giving us this recipe. Will have to make this sometime! Up, useful and interesting votes.

    • alocsin profile image

      alocsin 4 years ago from Orange County, CA

      Wow, I love lechon but did not know you could get the effect on chicken, which is cheaper and healthier. I'm forwarding this to the family cook. Voting this Up and Useful.

    • CZCZCZ profile image

      CZCZCZ 4 years ago from Oregon

      Thanks for the comment.

    • Vacation Trip profile image

      Susan 4 years ago from India

      I love roasted chicken and this hub is making me feel hungry. Thanks for sharing this recipe hub.