Andok’s Lechon Manok Recipe (spit-roasted chicken) is a Filipino favorite, known for its juicy and flavorful meat. Andok’s, one of the most popular brands in the Philippines, is especially famous for its perfectly roasted lechon manok, with its signature tanglad (lemongrass) flavor and savory gravy. In Andok’s Lechon Manok Recipe, we’ll recreate the delicious Andok’s-style lechon manok so you can enjoy it at home, even if you’re far from the Philippines.

Ingredients from Andok’s Lechon Manok Recipe

To recreate the unique Andok’s lechon manok flavor, we need simple yet essential ingredients.

Main Ingredients from Andok’s Lechon Manok Recipe:

• Whole chicken (approx. 1.5 kg)
• Soy sauce – ¼ cup
• Calamansi juice – Juice of 12 calamansi (or lime if unavailable)
• Salt – 1 tsp
• Ground black pepper – ½ tsp, plus freshly ground for finishing
• Tanglad (lemongrass) – 3 to 4 stems, crushed

For the Sauce:

• Andok’s-style store-bought lechon sauce, or your favorite gravy.

Step-by-Step Instructions of Andok’s Lechon Manok Recipe

This lechon manok recipe requires marinating for deeper flavor. It’s simple but has a few key steps to ensure the chicken is juicy, tender, and delicious.

1. Prepare the Chicken: Rinse the chicken thoroughly and pat dry with paper towels to ensure the marinade adheres well.
2. Make the Marinade:
   • In a medium bowl, combine soy sauce, calamansi juice, salt, and ground black pepper.
   • Set aside about a third of this marinade.
3. Stuff and Season:
   • Fill the chicken cavity with two-thirds of the marinade and the lemongrass.
   • Rub the remaining marinade over the chicken skin.
   • Sprinkle freshly ground pepper for extra flavor.
4. Tie and Truss:
   • Use a lemongrass stalk to tie the chicken legs together, enhancing flavor while keeping the chicken compact.
   • Tuck the wings under the body to prevent burning.
5. Marinate: Refrigerate the chicken for at least 2 hours (or up to overnight) to let the flavors infuse.
6. Roast the Chicken:
   • Preheat your oven to 400°F (200°C).
   • Place the chicken in a baking dish, cover with foil, and roast for 45-60 minutes.
   • Remove the foil for the final 15 minutes to crisp the skin.
7. Let it Rest:
   • Once done, let the chicken rest for 10 minutes before slicing to allow the juices to redistribute.

Directions Table for Andok’s Lechon Manok

Nutrition Facts of Andok’s Lechon Manok Recipe

Reviews: What People Are Saying

Many home cooks love this Andok’s-inspired recipe, especially those living abroad who can’t access the authentic lechon manok. Here’s what some of them had to say:

• “This recipe brings me back to the Philippines! The lemongrass makes all the difference.”
• “Juicy and flavorful—this roasted chicken became a family favorite right away.”

Community Tips and Praise of Andok’s Lechon Manok Recipe

1. Adding a Twist: For a stronger tanglad flavor, crush the lemongrass before inserting it into the cavity.
2. Crispier Skin: Basting with the marinade throughout the last 15 minutes enhances the crispy, flavorful skin.
3. Side Suggestions: Serve with papaya atchara and white rice for a complete Filipino dining experience.

Comparison with Other Filipino Roasted Chicken Styles

Here’s a comparison table to help you understand what makes Andok’s lechon manok stand out from other roasted chicken recipes.

Conclusion of Andok’s Lechon Manok Recipe

This homemade Andok’s-style lechon manok is a fantastic way to bring the flavors of the Philippines into your home. Whether you’re in Manila or far from home, the rich, juicy chicken paired with lemongrass and soy will satisfy your cravings. With easy-to-find ingredients and a simple roasting process, this recipe is perfect for family dinners or special occasions. Enjoy your homemade lechon manok with Andok’s classic sauce or your favorite gravy for an authentic experience.