Name: Cambodian Grilled Chicken
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Serves 4-6
Ingredients: 2 pounds chicken thighs, bone-in and skin-on; 4 stalks lemongrass, white parts only, finely minced; 6 cloves garlic, minced; 2 tablespoons palm sugar or brown sugar; 3 tablespoons fish sauce; 2 tablespoons soy sauce; 2 tablespoons vegetable oil; 1 tablespoon lime juice; 1 teaspoon black pepper, freshly ground; 1 teaspoon turmeric powder; 2 kaffir lime leaves, finely chopped (optional); 1 fresh red chili, seeded and minced (optional)

Instructions

Prepare the marinade

In a food processor or mortar and pestle, combine the lemongrass, garlic, palm sugar, fish sauce, soy sauce, vegetable oil, lime juice, black pepper, turmeric, and if using, the kaffir lime leaves and chili. Process until a smooth paste forms.
Marinate the chicken

Place the chicken thighs in a large bowl or zip-top bag. Pour the marinade over the chicken and massage it into the meat, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, preferably overnight, turning occasionally.
Prepare the grill

Preheat your grill to medium heat (around 350°F/175°C). If using charcoal, set up for indirect grilling by placing coals on one side of the grill. Oil the grates to prevent sticking.
Start grilling

Remove the chicken from the marinade, letting excess drip off. Place chicken skin-side up on the cooler side of the grill. Cover and cook for 15 minutes.
Finish on direct heat

Flip the chicken and move to direct heat. Grill skin-side down until the skin is crispy and golden brown, about 5-7 minutes. Flip again and cook for an additional 3-5 minutes until the internal temperature reaches 165°F (74°C).
Rest before serving

Transfer the grilled chicken to a platter and let rest for 5-10 minutes before serving to allow the juices to redistribute throughout the meat.

Cambodian Grilled Chicken

Ingredients

Instructions

Nutritional Information