This ancient Cambodian grilled chicken recipe, called Mann Oeng K’tem Sor, may look complicated, but it’s really just a series of simple steps.
The stone walls of the
Bayon temple in Cambodia, built at the end of the 12th A.D, includes an amazing series of bas-relief pictures of the army supply
trains, encampments, field kitchens, and some of the earliest depictions of
Asian barbecue. Specifically,
you'll see chicken skewered on split sticks and grilled over
pyramid-shaped fires. Nine hundred years later, you'll find the same chicken
grilled exactly as it was done during the height of the Khmer empire. This
recipe may look complicated, but it's really just a series of simple steps. Like most S.E. Asian recipes, the end result is a succulent, savory, melt-in-your-mouth delight. (Feet are optional... ;) )
For the Chicken and Marinade:
1 whole chicken (3 1/2 to 4 pounds)
5 cloves garlic, peeled and cut in half
2 tablespoons sugar
1 teaspoon coarse sea salt
1 tablespoon soy sauce
1…
Spatchcocking: "Cutting a chicken or other type of poultry down the middle, removing the backbone, and pressing flat in preparation of roasting or grilling." Spatchcocking is a great method for adding some amazing flavors while reducing your grilling or roasting time by nearly half! To spatchcock a chicken, use strong kitchen shears and cut down either side of the spine. Pull out the spine, turn the chicken over and press down on the breast of the chicken, until you hear the breastbone crack, to flatten it out into an even thickness. Here’s the marinade recipe I like to use
2 Tbs Tabasco Sauce (I like the new Buffalo flavor)
1/4 cup olive oil
2 Tbs apple cider vinegar
2 Tbs Lemon Juice
2 Tbs Light Brown Sugar
2 Tbs Worcestershire Sauce
2 Tbs fine sea salt
1/2 orange Juice
2 cups apple juice
Whisk together the marinade ingredients in a medium bowl. Put the chicken in a gallon-size resealable plastic bag in a rimmed dish. Pour in half of the marinade. Seal the bag and rotate it around to…
Score: 1.13
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