Cambodian Grilled Chicken
Ready in 45 minutes
1 ea fryer chicken; (3-4 lbs), butterflied aka spatchcocked
5 cloves garlic; peeled
1 ea green onion
2 tablespoons turbinado sugar
1 tablespoon sea salt
1 tablespoon soy sauce
1 tablespoon fish sauce
2 tablespoons vegetable oil
1 clove garlic; peeled and smashed
2 teaspoons sweet paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flake
1/4 teaspoon sugar
1/2 cup lime juice
Spatchcock the chicken. This basically means cutting out the back bone and flattening the bird. If you don’t know how to do this, ask your butcher to do it for you.
Then make 2 to 3 deep slashing parallel cuts across the thigh and leg. I suspect it also might help with seasoning and cooking times in some circumstances but I don’t know that for sure.
Next make your marinade for the bird by mixing the ingredients in a mini-food processer.
You could also mix crush it all up in a mortar and pestle then add the fish and soy sauce instead.
Rub the marinade all over the bird including the back.
Make sure to get in deep into the thigh cuts under the legs, and everywhere.
Marinate the bird for 1 to 4 hours. Marinate at room temperature for the last hour of marinating.
I did the easy spatchcock method which is simply cooking skin side up on a raised grid with the Egg at 350f for one hour. I used natural lump coal with no added wood chunks because Raichlen’s book indicates that’s the fuel of choice for Cambodian grills. You could also do this by roasting the chicken in your oven for 1 hour.
While the chicken is cooking, mix your basting glaze.
Heat the oil over medium heat.
Peel the garlic clove and give it a good whack with the side of a knife to crush it.
Simmer the garlic in the oil for 1 minute.
Remove the garlic to a small bowl.
Add the paprika to the pan and simmer for about 30 seconds.
Pour into the bowl with the garlic and let sit.
When the chicken has been on for 45 minutes, brush on the glaze.
This is going to give you a shocking amount of color but don’t panic.
You won’t end up with an orange chicken.
At 55 minutes check the bird for temps. If it is at 170f in the thigh and 155f in the breast, flip it (if grilling) and let it cook for just 5 minutes skin side down.
Temp check the bird again. It should now be 170-175 in the thigh and 160 in the breasts.
Pull the chicken from the grill and let rest for 10 minutes.
Prepare your dipping sauce by putting the dry seasonings in a bowl.
Microwave the lime juice for 20 seconds and then pour onto the dry seasonings.
Give it a quick stir with a mini-whisk or fork.
Cut the chicken into pieces and serve with rice and the dipping sauce.
By Chris Grove