Cambodia Grilled Chicken

Ingredients:

1 whole chicken

Marinade

5 clove garlic

2 tbsp sugar

1 tsp salt

1 tbsp light soy sauce

2 tbsp fish sauce

Glaze

2 tbsp veg oil

1 clove garlic ~ minced

2 tsp annatto or sweet paprika

Dipping

1 tsp kosher salt

1 tsp ground black pepper

1/2 tsp sugar (optional)

2 lime

Directions/Instructions:

1. Remove and discard the fat just inside the neck and body cavities of the chicken.  Remove the package of giblets and set it aside for another use.  Rinse the chicken, inside and out, under cold running water, then drain and blot it dry, inside and out, with paper towels.  Spatchcock the chicken.  Make 2 deep slashes to the bone on both sides of the chicken breast and in each leg and tight.  Trim or fold the wings tips back behind the wings.  Place the chicken in a nonreactive baking dish large enough to hold it.
2. Place the garlic, sugar, and salt in a heavy mortar and pound into a pestle paste.  Work in the soy sauce and fish sauce.  Spoon the marinade over the chicken, forcing it into the slits and turning the chicken to coat it well on both sides.  Let the chicken marinate in the refrigerator and cover for 1-4 hours or overnight. 
3. Heat the oil in a small saucepan over medium heat for the glaze.  Add the crushed garlic clove and cook until just beginning to brown for about 1 min.  Using a slotted spoon, transfer the garlic to a small heat-proof bowl.  Add the annatto to the saucepan with the oil and cook until fragrant and browned and the oil turns orange for 2 mins.  If using paprika, cook it for only 15 seconds.  Strain the oil into the bowl with the garlic through a fine-mesh wire strainer.  Set the glaze aside.
4. Place 1/2 tsp each of salt and pepper and 1/4 tsp of sugar (if using) in 2 small attractive bowls for the dipping sauce.  Have the lime ready; add the lime juice at the last minute.
5. Set up the grill for direct grilling and preheat it to medium or oven at 200 degrees C.  Drain the chicken, discard the marinade, and arrange it on the hot grate or in an oiled grill basket (if using), skin side down.  Grill the chicken until golden brown and cooked through for 12-20 mins per side.  Move the chicken as needed to dodge any flare-ups.  Use an instant-read meat thermometer to test for doneness, inserting it into the thickest part of a thigh but not so that it touches a bone.  The internal temperature should be about 170 degrees F.  During the last 10 minutes of cooking, brush the chicken on both sides with the glaze.
6. Transfer the chicken, skin side up, to a platter to serve.  Let it rest for about 2 minutes, then cut it into pieces.  Add 2 tbsp of lime juice to each bowl with the salt, pepper, and sugar for the dipping sauce and stir it with a fork until the salt and sugar dissolve completely.  To eat, dip the pieces of chicken in the salted lime juice.