Ingredients
1 2 to 3 lbs. whole chicken
Marinade
4 thumbs ginger crushed
5 cloves garlic crushed
1 medium red onion sliced
5 pieces dried bay leaves crumbled
1 stalk lemongrass bottom part crushed
1 teaspoon coarse sea salt
¼ teaspoon ground black pepper
1 ¾ cups 7-up
Stuffing
1 stalk crushed lemongrass tanglad
2 bunches of green onions dahon ng sibuyas

Instructions

  • In a large bowl, combine all the marinade ingredients. Mix well.
  • Place the chicken inside a large re-sealable bag. Pour the marinade in the bag with the chicken. Put the onion and lemongrass inside the cavity. Seal and refrigerate overnight.
  • Remove the chicken from the bag and then stuff with fresh lemongrass and green onion.
  • Prepare to roast the chicken on the grill by skewering the entire fowl on a spit and secure both sides with a grill fork.
  • Spit-roast (or i-litson in Tagalog) for 2 ½ to 3 hours or until the chicken is done
  • Transfer to a serving plate. Serve with lechon manok sauce and atchara.
  • Share and enjoy!