Lechon Manok – Lemongrass Rotisserie Chicken

By á-5765

A take on the famous Filipino roast pork (lechon)recipe adapted for a smaller critter, a four-pound chicken

Ingredients

• Marinade
• 1 whole chicken c. 4 lbs
• 1 cup pineapple juice
• 1/2 cup soy sauce
• 1/4 cup patis (liquid fish sauce)
• 1/4 cup rice wine or dry sherry
• 3 T vegetable oil
• 2 T calamansi (or lime) juice
• 1 medium onion, shredded
• 2 star anise or 1/2 t Chinese 5 spice
• 1 t fresh ground black pepper
• 2 stalks lemongrass or one lemon
• 1 medium leek or 2 scallions
• 1 piece fresh ginger, smashed
• Cavity Stuffing
• 2 stalks lemongrass or one lemon
• 1 medium leek or 2 scallions
• 1 piece fresh ginger, smashed
• Basting
• 2-3 T annatto or vegetable oil
• Dipping Sauce
• 1/2 cup vinegar
• 1/2 cup soy sauce
• 2 T fresh ground pepper
• 1/4 cup shredded sweet onion
• 1 T minced garlic
• 1-3 small hot chiles, sliced (serve in individual dipping bowls

Preparation

Step 1

Prepare chicken
Marinate in bowl or plastic bag 6-24 hours
Turn frequently, drain chicken well
Add ingredients to cavity
Truss the bird
Use rotisserie or grill

Rotisserie – put chicken on spit; for 4 pound chicken roast for 1 ½ hours
Grill – preheat to medium, place chicken on grill with drip pan below, use indirect heat

When done, remove from heat, discard string or skewers.
Loosely tent with aluminum, let rest for five minutes.

Chop chicken into bite-size pieces. Serve with dipping sauce.