I was able to get a chicken that didn't look like it had been in a knife fight. It was nice, plump and well dressed. I decided it was worthy of trying something new.
I had seen a recipe for Cambodian Chicken in Raichlen's book, Planet Barbecue, for a Cambodian Chicken. I changed the recipe to use ingredients I had on hand and to cook in in my pellet grill.
I started by spatchcocking the bird.
I cut two deep slashes in each of the breast halves, thighs and drumsticks.
I made a marinade by putting 5 chopped cloves of garlic, 25 ml (2 tablespoons) of white sugar, 5 ml (1 teaspoon) salt, 15 ml (1 tablespoons) soy sauce and 15 ml (1 tablespoon) of hoisin sauce in a blender and spinning into a smooth marinade. I rubbed it on the chicken and put it and the marinade in a resealable bag and marinated for 5 hours, flipping occasionally.
I took it out and put it in the fridge, uncovered for an hour.
While the bird rested I made a glaze by heating 25 ml (2 tablespoons) of vegetable oil with a crushed clove of garlic in it, just until the garlic started to brown. I put 10 ml (2 teaspoons) of paprika in and cooked for a few seconds. I poured the oil into a bowl for later use.
I also made a dipping sauce for when the chicken was served. I mixed 5 ml (1 teaspoon) fresh ground pepper, 25 ml (2 tablespoons) soy sauce and 25 ml (2 tablespoons) bottled lime juice.
I preheated my pellet grill to 350 F with apple pellets.
I brushed the skin side with the glaze and put it, skin side down on the grill. I brushed the other side with the glaze.
Note the two potatoes from the garden for a side.
I cooked it for 25 minutes. Then I brushed both sides with glaze and put the skin side up.
I smoked until the internal temperature was 170 F in the breast.
I took it off and let it rest for 10 minutes.
I cut it into serving size pieces.
We served it with some nice salads and the baked potatoes. I put the dipping sauce in bowls for each of us.
This is a great chicken recipe. The marinade gives a great salty somewhat sweet touch and the glaze gives a great colour. The lime of the dipping sauce really livens it up. This was one of my best birds.