Cambodian Grilled Chicken (Mann Oeng K'tem Sor, Marech)
The temple complex at Angkor Wat is one of the archeological wonders of the world. Its not, however, the most interesting site in Siem Reap, Cambodia. That honor goes to the less-visited Bayon temple, built at the end of the twelfth century AD by the Buddhist king, Jayavarman VII. On its stone walls an amazing series of bas-reliefs tell the story of the victory of the Khmers over the Thais. The obligatory heroic and horrific battle scenes are portrayed, but what caught my eye are the pictures of the army supply trains, encampments, field kitchens, and yes, some of the earliest depictions of Asian barbecue. Specifically, youll see chicken and other meats skewered on split sticks and grilled over pyramid-shaped fires. Fast forward nine hundred years to the parking lot of Angkor Wat where youll find chicken grilled on split wooden sticks over an open fire, exactly as it was done during the height of the Khmer empire. This recipe may look complicated, but its really just a series of simple steps.
The temple complex at Angkor Wat is one of the archeological wonders of the world. Its not, however, the most interesting site in Siem Reap, Cambodia. That honor goes to the less-visited Bayon temple, built at the end of the twelfth century AD by the Buddhist king, Jayavarman VII. On its stone walls an amazing series of bas-reliefs tell the story of the victory of the Khmers over the Thais. The obligatory heroic and horrific battle scenes are portrayed, but what caught my eye are the pictures of the army supply trains, encampments, field kitchens, and yes, some of the earliest depictions of Asian barbecue. Specifically, youll see chicken and other meats skewered on split sticks and grilled over pyramid-shaped fires. Fast forward nine hundred years to the parking lot of Angkor Wat where youll find chicken grilled on split wooden sticks over an open fire, exactly as it was done during the height of the Khmer empire. This recipe may look complicated, but its really just a series of simple steps.
- Carbohydrate 13 g(4%)
- Cholesterol 254 mg(85%)
- Fat 58 g(90%)
- Fiber 2 g(7%)
- Protein 64 g(129%)
- Saturated Fat 15 g(75%)
- Sodium 1248 mg(52%)
- Calories 841
Step-by-step
- Prepare the chicken and marinade: Remove and discard the fat just inside the neck and body cavities of the chicken. Remove the package of giblets and set it aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot it dry, inside and out, with paper towels. Spatchcock the chicken. Make 2 deep slashes to the bone in both sides of the chicken breast and in each leg and thigh. Trim or fold the wing tips back behind the wings. Place the bird in a nonreactive baking dish just large enough to hold it.
- Place the garlic halves, sugar, and salt in a heavy mortar and pound to a paste with a pestle. Work in the soy sauce and fish sauce. If you do not have a mortar and pestle, combine the garlic, sugar, and salt in a small food processor and puree to a paste, then work in the soy sauce and fish sauce. Spoon the marinade over the chicken, forcing it into the slits and turning the bird to coat it well on both sides. Let the chicken marinate in the refrigerator, covered, for 1 hour to 4 hours; the longer it marinates, the richer the flavor will be.
- Meanwhile, make the glaze: Heat the oil in a small saucepan over medium heat. Add the crushed clove of garlic and cook until just beginning to brown, about 1 minute. Using a slotted spoon, transfer the garlic to a small heatproof bowl. Add the annatto seeds to the saucepan with the oil and cook until fragrant and browned and the oil turns orange, about 2 minutes. If you are using paprika instead of annatto seeds, cook it for only 15 seconds. Strain the oil through a fine-mesh wire strainer into the bowl with the garlic. Set the glaze aside.
- Prepare the dipping sauce: Place 1/2 teaspoon each of salt and pepper and 1/4 teaspoon of sugar, if using, in 2 small attractive bowls. Have the limes ready; you'll add the lime juice at the last minute. (See Note.)
- Set up the grill for direct grilling and preheat it to medium. Leave one section of the grill bare for a safety zone.
- When ready to cook, brush and oil the grill grate. Drain the chicken and discard the marinade and arrange it on the hot grate or in an oiled grill basket, if using, skin side down. Grill the chicken until it is golden brown and cooked through, 12 to 20 minutes per side. Move the chicken as needed to dodge any flare-ups. Use an instant-read meat thermometer to test for doneness, inserting it into the thickest part of a thigh but not so that it touches a bone. The internal temperature should be about 170°F. Alternatively, you can make a cut in the chicken meat where the thigh connects to the body; there should be no traces of red at the bone. During the last 10 minutes of cooking, start brushing the chicken on both sides with the glaze.
- To serve, transfer the chicken, skin side up, to a platter. Let it rest for about 2 minutes, then cut it into pieces with a cleaver. Add 2 tablespoons of lime juice to each bowl with the salt, pepper, and sugar for the dipping sauce and stir it with a fork or chopsticks until the salt and sugar dissolves. To eat, dip the pieces of chicken in the salted lime juice.
Cambodian Grilled Chicken: A Taste of Angkor Wat
The aroma of grilling chicken always takes me back to my travels through Southeast Asia. The vibrant markets, the bustling streets, and the incredible food – it all comes flooding back with the scent of smoky meat and spices. This Cambodian Grilled Chicken recipe, inspired by my journey to Angkor Wat, is more than just a meal; it's a culinary adventure.
I remember standing in the shadow of Angkor Wat, overwhelmed by its grandeur. But it was the smaller temples, the less-visited sites, that truly captivated me. The intricate carvings, the stories whispered in the stone, the echoes of history – it was breathtaking. And then I saw it: a depiction of ancient Khmer people grilling chicken over open fires, a scene that's been repeated for centuries. This recipe is my attempt to recreate that ancient culinary tradition, a dish as rich in history as it is in flavor.
What makes this recipe unique is not just the smoky char of the perfectly grilled chicken, but also the incredible marinade. The blend of garlic, sugar, soy sauce, and fish sauce creates a complex flavor profile that's both sweet and savory, a perfect counterpoint to the slightly tangy dipping sauce. The annatto seeds, or paprika if you prefer, add a beautiful orange hue and a subtle earthy note, enhancing the overall aesthetic appeal.
The process of spatchcocking the chicken, while it might sound intimidating, is surprisingly simple. It allows the chicken to cook evenly and quickly, ensuring juicy, tender meat. The deep slashes in the chicken allow the marinade to penetrate deeply, infusing every bite with flavour. Grilling the chicken over direct heat gives it that signature smoky char, while the indirect method, detailed in the variation section, is perfect for those who prefer a more controlled cooking process.
This recipe isn’t just about the food; it’s about the experience. It's about the vibrant colours, the tantalizing aromas, and the shared joy of savouring a dish rooted in centuries of history. It's a testament to the enduring power of food to transport us to other times and places, allowing us to experience the world through our senses.
Whether you're a seasoned griller or a kitchen novice, this recipe is surprisingly accessible. Follow the steps carefully, and you'll be rewarded with a dish that's both delicious and evocative. So gather your ingredients, fire up the grill, and prepare for a culinary journey to the heart of Cambodia.
The beauty of this recipe lies in its simplicity. With just a few readily available ingredients, you can transport yourself to the ancient kitchens of Angkor Wat. The subtle sweetness of the marinade, balanced by the smoky char of the grill, creates a symphony of flavors that will leave your taste buds singing. And the dipping sauce? Oh, the dipping sauce! The perfect complement to the rich, savory chicken.
So, go ahead and try this recipe. Let it transport you to another time, another place. Let it awaken your senses and ignite your culinary creativity. This is more than just a meal; it’s an experience. It’s a taste of history, a journey to the heart of Cambodia, all from the comfort of your own backyard. Enjoy!
