Wash and pat the chicken dry. Rub black pepper all over the skin and inside the cavity.

In a bowl, mix soy sauce, calamansi juice, garlic, onion, ginger, sugar, salt, and pepper.

Massage the marinade all over the chicken, including the inside.

Cover and refrigerate for at least 6 hours or overnight.

Stuff the chicken cavity with lemongrass, crushed garlic, and onion leeks.

Tie the legs with kitchen twine to keep the stuffing inside.

For charcoal rotisserie: Skewer the chicken and roast over hot charcoal for 1 to 1½ hours, basting occasionally.

For oven roast: Preheat oven to 180°C (350°F). Place chicken on a rack and roast for 1 hour to 1 hour and 15 minutes, basting every 20 minutes.

For air fryer: Cook at 180°C for 50 to 55 minutes, flipping halfway if needed.

Mix the reserved marinade with a bit of cooking oil and use it to baste the chicken every 20 minutes until the skin is golden and crispy.

Let the chicken rest for 10 minutes before chopping or slicing.

Serve with lechon sauce, toyomansi with chili, or spiced vinegar.