Raichlen's Cambodian Grilled Chicken

NibbleMeThis

I tried something new this week to shake up my spatchcocked chicken.



The full details are here on my blog post but it essentially breaks down to using the standard direct method for the Egg (350, 1 hr, raised rack)and the wet rub, glaze, and dipping sauce from Steven Raichlen's (or my adaptation of) Cambodian Grilled Chicken from his book Planet Barbecue!


Put the wet rub on the bird, let it marinate for 1-4 hours and put it on raised grid on the Egg.

Wet Rub
5 cloves garlic, peeled
1 ea green onion
2 Tbsp turbinado sugar
1 Tbsp sea salt
1 Tbsp soy sauce
1 Tbsp fish sauce



At the 45 minute mark, make the glaze and brush onto the bird.

Glaze
2 Tbsp vegetable oil
1 clove garlic, peeled and smashed
2 tsp sweet paprika (use annato seeds if you can find them)



Flip it skin side down at 55 minutes and finish for 5 minutes (check temps). Pull the chicken off and rest.



Make the dipping sauce. It seems overly simple but it really adds a mouthful of flavor.

Dipping Sauce
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp red pepper flake
1/4 tsp sugar
1/2 cup lime juice



The meat was juicy and tender like every spatched bird I have had off of the Egg. But the flavor was a nice difference. We loved it.

If you haven't already entered, check out my December Cast Iron Grill Gate Giveaway. I'm giving away one of these:

NC-CDN

Looks tasty. Nice grid.

eenie meenie

Chris, you're pics are awesome.

I've got to bookmark that recipe and give it a try, it looks delicious!

SmokeyPitt

Show off . Looks great as always.

NibbleMeThis

Thanks!

NibbleMeThis

It really is. When you've done a billion spatchcocked birds, finding something new is always fun.

The real measure of how good I thought it was, was that I hid the only bit of leftovers in the back of the fridge so I could have it for lunch the next day. The 22 y/o son is bad about finding my lunches the night before :silly:

NibbleMeThis

:laugh:

I wish I could claim this one, but all I did is use Egg techniques with Raichlen's recipe (I did change a few ingredients but it is still his, IMO).

It is really good though and is definitely earned it's place in a regular rotation for us.

cookn biker

You got it going on always Chris!!! Absolutly love your cooks and pictures!
Thanks so much for sharing them!

Ross in Ventura

Thanks for the recipe Chris, great looking chicken

Ross

Judy Mayberry

Great great pictures! But tell me, why did you slash across the thighs and legs?

Judy in San Diego

NibbleMeThis

Because the chicken ticked me off! :ohmy: :laugh:

Just kidding. I did it because the recipe said to. But I have seen it in other cookbooks this year including Adam Perry Lang's BBQ 25.

As far as WHY, here is what I said on my blog:

"Then make 2 to 3 deep slashing cuts across the thigh and leg (see pictures). I've seen Steven Raichlen and Adam Perry Lang both do this and it makes for a nice presentation. I suspect it also might help with seasoning and cooking times in some circumstances but I don't know that for sure."

Maybe Stike or someone else far more educated than me can chime in on WHY that works.

thebtls

Real Nice Chris!

LDD

great pics... looks great!

redneck6497

Looks like some darn good eats! Love the grid setup!

Hoss

My guess...Heat penetration.The leggs and thighs need to get to a hotter IT to be DONE.The slits will let them cook quicker so the breast is'nt cotton dry when the leggs/thighs are done.

Griffin

Looks tasty. I was wondering about the "slashes" on the chicken as well. My guess would be to help them cook more evenly with the breasts.