If you've ever visited the Philippines, you'll remember the roast chicken—or at least the smell of it. From the rotisserie birds that line the streets wafts lemongrass! Fish sauce! Garlic! Chile oil! Usually eaten for dinner or as a drinking food (they're doing it right), Lechon Manok is everything you could ever want street-cart chicken to be.
This version, created by Dax Phillips, is a weeknight-friendly version of the street food. It has all the delicious and aromatic spices—but instead of the outdoor spit over hot coals, or the banana-leaf wrap, it simply gets slid into the oven. No passport required, either.
| 6 | cloves of garlic, minced |
| 2 | stalks of lemongrass, roughly chopped |
| 1 | large shallot, minced |
| 1 | tablespoon sugar |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon cracked black pepper |
| 3 | tablespoons fish sauce |
| 1/2 | teaspoon tumeric powder |
| 1 | tablespoon ginger, minced |
| 3 | whole bay leaves |
| one | 5-pound chicken |
| 1/2 | cup Soy sauce, as desired |
| Garlic chile oil, to taste |
| 6 | cloves of garlic, minced |
| 2 | stalks of lemongrass, roughly chopped |
| 1 | large shallot, minced |
| 1 | tablespoon sugar |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon cracked black pepper |
| 3 | tablespoons fish sauce |
| 1/2 | teaspoon tumeric powder |
| 1 | tablespoon ginger, minced |
| 3 | whole bay leaves |
| one | 5-pound chicken |
| 1/2 | cup Soy sauce, as desired |
| Garlic chile oil, to taste |
Have you ever tried Lechon Manok? Tell us in the comments below!
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Written by: Leslie Stephens
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