Raichlen's Cambodian Grilled Chicken

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: