Cambodian Roast Chicken
Cambodian Roast Chicken
While this recipe looks very basic and plain, the flavor definitely isn’t. The marinade for this chicken adds a sweet and saltiness to the chicken. The glaze adds a garlicy, almost paprika like flavor plus a nice red color from the ground annatto seeds.There are two routes you can go with the chicken you use. You can roast a whole chicken or use chicken pieces. If using a whole chicken, I recommend butterflying. This will allow the chicken to absorb the marinade and cook more evenly. You will also be able to brush the entire chicken with the glaze instead of missing the bottom side if left whole. If using chicken pieces, I recommend using all of the same piece. Chicken breasts, wings, thighs, and drumsticks all take different times to cook. This will help having all of the pieces cook at the same rate. I used all drumsticks for this recipe.
Ingredients
- 3-4 lbs whole chicken or chicken pieces
- 6 garlic cloves minced
- 2 tbsp sugar
- 2 tbsp fish sauce
- 1 tbsp light soy sauce
- 1 tsp coarse salt
Chicken Glaze
- 2 tbsp vegetable oil
- 2 garlic cloves
- 2 tsp annatto seeds ground
Instructions
- Mix together the garlic, fish sauce, soy sauce, salt, and sugar.
- Marinate the chicken in a gallon sized ziplock bag for 4 hours, preferably overnight.
- When ready to cook, preheat the oven to 350 degrees. Place the chicken on a rack on a baking sheet lined in foil. If using a whole chicken, roast for 60 minutes. If using chicken parts such as drumsticks, roast for 20 minutes a side.
- While the chicken is roasting, you can start making the glaze. Heat up cooking oil in a small pan over medium high heat. Sauté the garlic cloves for 2 minutes until browned. Remove from the oil.
- Add in the ground annatto seeds. Cook for 1 minute.
- Set the glaze aside.
- If using a whole chicken, brush with the glaze. Cook for 15 minutes. Brush with one more layer of the glaze and roast for another 15 minutes.If using chicken pieces like I did, turn on your oven’s broiler, keeping the oven rack on the second lowest level. Brush the top side with the glaze. Broil for 5 minutes. Flip the chicken. Brush with a layer of the glaze. Broil for another 5 minutes. Do these steps 1 more time.
- You should have 2 layers of glaze on the chicken by the time it’s finished cooking. Let rest for 10-15 minutes before serving.
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