Mouan Ang Cambodian Grilled Chicken
Experience the tantalizing flavors of Southeast Asia with Mouan Ang, a traditional Cambodian grilled chicken dish that’s bursting with vibrant aromatics and umami goodness. This recipe highlights tender, bone-in chicken marinated in a fragrant blend of lemongrass, garlic, shallots, and fresh turmeric, expertly balanced with the sweet and savory notes of palm sugar, fish sauce, and oyster sauce. Grilled to perfection, the chicken achieves a smoky charred exterior while remaining juicy and flavorful inside. Perfect for a family dinner or summer barbecue, this easy-to-follow recipe pairs beautifully with steamed jasmine rice, tangy pickled vegetables, or a fresh green salad. Infuse your table with the authentic taste of Cambodia in just under an hour!
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Recipe Information
Ingredients
- 4 pieces Bone-in chicken thighs and drumsticks
- 2 pieces Lemongrass stalks (tender inner part, finely chopped)
- 4 pieces Garlic cloves
- 2 pieces Shallots
- 1 inch Fresh turmeric root (or 1 teaspoon ground turmeric)
- 2 tablespoons Palm sugar (or brown sugar)
- 3 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- 1 tablespoon Oyster sauce
- 2 tablespoons Fresh lime juice
- 1 teaspoon Black pepper
- 2 tablespoons Oil (vegetable or coconut oil)
Instructions
Prepare the marinade by combining the lemongrass, garlic, shallots, and turmeric in a mortar and pestle or food processor. Pound or process until it forms a coarse paste.
In a large mixing bowl, add the lemongrass paste, palm sugar, fish sauce, soy sauce, oyster sauce, lime juice, black pepper, and oil. Mix well to combine.
Add the chicken pieces to the marinade, ensuring they are thoroughly coated. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
Preheat your grill or grill pan to medium heat. If using charcoal, ensure you have a steady, even heat source.
Remove the chicken from the marinade, letting the excess drip off. Reserve the marinade for basting.
Grill the chicken for about 6-8 minutes per side, basting occasionally with the reserved marinade. Cook until the chicken is fully cooked through and registers an internal temperature of 165°F (74°C).
Once grilled, remove the chicken from the heat and let it rest for 5 minutes. This will ensure the juices are retained.
Serve the grilled chicken with steamed rice, pickled vegetables, or a simple green salad. Enjoy!
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 5223 mg | 227% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 30.5 g | ||
| Protein | 115.1 g | 230% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 165 mg | 13% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1807 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
