Lechon Manok , Inasal Style

Lechon Manok , Inasal Style
Lechon Manok , Inasal Style. Chicken inasal may be best cooked or grilled in charcoal fire, but there is no stop of trying to roast a whole chicken using chicken inasal marinade, let me share how I cooked my  Lechon Manok , Inasal StyleBefore I go ahead I want to get everyone informed that my Lechon Manok , Inasal Style is our first post for our 2015 Celebration Recipe. To those who do not know, our Celebration Recipes  category are our food recommendations for the Holydays,  specifically for the Noche Buena and Media Noche dinner celebrations. I have been trying to post as many Special Pinoy Dishes before Christmas and New Year , these in turn will help you decide what to cook during the Holydays.

Lechon Manok , Inasal Style - Recipe

To make my Lechon Manok , Inasal Style, I needed to marinate the chicken with Mama Sita’s Inasal Marinade for at least a day to get the marinade penetrate to the chicken meat, for the reasons that I could not slit the meat to the bones of a whole chicken. Making some slit around the bones of chicken will help get the marinade penetrate the chicken meat up to the bones.

To get the yellow or orange color of a chicken inasal, the roasting chicken is basted with the mixture of star margarine and annatto oil for several times during the roasting. Be careful though that every basting should be done as quickly as possible, this will ensure that the oven temperature and cooking times are maintained. Roasting times are recommendations only, actual time of roasting till the chicken is cooked will defend on a lot of factors, therefore make sure that the chicken is cooked before it leaves the oven.

Lechon Manok , Inasal Style - Ingredients

1 whole large size chicken, wash drained
1 175ml pouch Mama Sitas Inasal Marinade
1 bundle spring onion, cut to about 2” length
1/2 lemon, sliced
1/2 head garlic, crushed
5-6 stalk lemongrass, trimmed crushed at the stem.
1/2 cup Star Margarine
1/4 cup atsuete/annatto in oil
1/4 cup cooking oil
salt and pepper

Cooking procedure:

Lechon Manok , Inasal Style - Cooking Procedure

Rub chicken inside out with salt and pepper to taste. Place chicken in a marinating container with lid. Add in the Mama Sitas Inasal Marinade, evenly coat the chicken with the marinade.  Let stand for at least a day or more and until ready to cook. Now stuff the chicken cavity with the lemon grass, sring onion, garlic and lemon. Tuck in neck inside the cavity, keep aside. Melt the star margarine in a microwave oven, mix in the annatto in oil, keep aside. Preheat oven at 350°F to 400°F. Skewer the whole chicken onto the steel skewers, making sure to use the locking fins. Hang skewers onto rotisserie of the oven. Roast chicken with the rotisserie on for 1 hour to 1 1/2 hours, Baste several times during the entire cooking time and changing the rotisserie rotation direction a few times. Roast until golden brown. Let rest for 15 to 20 minutes before serving.


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