Cambodian Grilled Chicken

The beautiful Cambodian temple complex Angkor Wat is the largest religious monument in the world and is so synonymous with Cambodia that it takes pride of place in the centre of the nation's flag. The dish we're cooking today one could argue is almost as big a part of the national culture. It is thought that chicken, spatchcocked and grilled like this, has been enjoyed for the best part of 900 years in Angkor Wat and in the rest of Cambodia. You'll find it today on the street outside the temple grilled in a similar fashion to the way it once was at the height of the Khymer empire.

IN THE KITCHEN

• Spatchcock the chicken and flatten - discarding excess fat from cavities.
• Make two deep slashes (down to the bone) on both sides of the chicken breast, in each leg and thigh.
• Fold the wing tips back behind the wings.
• Lay down the chicken in a large weber drip tray ready for marinating.
• In a pestle and mortar: pound garlic, sugar and salt into a paste.
• Add soy sauce and fish sauce gradually to the paste and work together with the pestle.
• Using a spoon, pour the marinade onto the chicken and entire even coating my working into the slits on the bird.
• Leave to marinade in the fridge for at least an hour, ideally overnight.
• Whilst the chicken is resting, combine your glaze ingredients.

AT THE BBQ

• Set up your Weber BBQ for direct grilling at a medium heat.
  
• Lightly shake off any excess marinade and lay down the chicken skin side down on the cooking grates.
• Grill until cooked through and golden - approx. 15-20 minutes each side.
• Glaze on both sides of the chicken.
• Use a probe to check the internal temperature which should be 75c when cooked.

TO SERVE

• Dish up on a platter, rest for a few minutes.
• Quickly combine your dipping sauce ingredients; stir until combined.
• Roughly chop the chicken meat into slices/pieces.
• Dip the chicken pieces in the salty lime juice and enjoy.