Lechon Manok — Lemongrass Rotisserie Chicken

By JimMac

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 juice (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

Preparation

Step 1

Assembly



Prepare chicken

Marinate in bowl or plastic bag 6-24 hours

Turn frequently, drain chicken well

Add ingredients to cavity

Truss the bird



Rotisserie – put chicken on spit; for 4 pounds 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



Dipping Sauce



½ cup vinegar

½ cup soy sauce

2 T fresh ground pepper

¼ cup shredded sweet onion

1 T minced garlic

1-3 small hot chiles, sliced (serve in individual dipping bowls