Chicken Recipes


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Photo by @mirei214


Chicken – 1 whole (800 g.)

Black Pepper Powder

Lemon Grass, dried – 1/2 c
Garlic, coarsely chopped – 6 cloves
Onions, diced – 2 medium

Salt – 1 tbsp
Black Pepper Powder
Chicken bouillon – 1 pc
Water – 3 c
Freshly Squeezed juice from 2 lime fruit

Stuffing :
Lemongrass, pounded – 2 stalks
Onion leaves – 4 stalks
Bay Leaves – 2 small pieces
Black peppercorns, crushed coarsely


1. Combine all ingredients of the marinade in a sauce pot, except for the lime juice, and let it simmer for about 5-10 minutes over low heat.  Turn off heat and let it cool.
2.  Once cool, pour lime juice and mix well.  Using a syringe, inject the chicken with the marinade. Transfer chicken in a zip lock plastic bag and pour the remaining marinade sauce. Place it inside the fridge and let it marinade overnight.
3. Let it cool down and remove chicken in the fridge an hour before roasting.
4. Preheat oven to 200 degrees Celsius.
5. Take it out from the plastic bag and rub the whole chicken with black pepper powder.
6. Transfer chicken on a baking pan and place it inside the oven. Turbo and or Rotisserie is ok too.
7. Roast in the oven for at least 1 hour and 30 minutes basting the chicken with the remaining marinade sauce every 20 minutes.
8.  The lechon is cooked once a clear liquid squirts out from the chickens groin part (in between leg and thigh) when poked with a fork.

Serve hot with your favorite Lechon Sauce!