Tuesday, April 02, 2013

Ga Nuong Me Cam (Vietnamese Grilled Tamarind Orange Chicken)

Ga Nuong Me Cam (Vietnamese Grilled Tamarind Orange Chicken) 1

I was planning on making Ga Nuong Xa (Vietnamese Grilled Lemongrass Chicken) for my Easter barbecue. But earlier that week, I had stopped off at cousin Q's older brother's house after grabbing some 99-cent fish tacos to-go from Tacos Baja - East Los Angeles. By the time I left, my cousin sent me off with a bag of semolina flour and a small jar of tamarind paste. I haven't figured out what to do with the former yet, but the latter was quickly incorporated into a new marinade.

I originally thought of mango juice since the tropical flavor would pair better with the tamarind, but didn't have any on hand. No orange juice either. So I rooted through my refrigerator and stumbled upon a jar of orange marmalade.

Ga Nuong Me Cam (Vietnamese Grilled Tamarind Orange Chicken) 2

Ga Nuong Me Cam (Vietnamese Grilled Tamarind Orange Chicken)

For 4 lbs of chicken, you'll need:
4 lbs chicken :)
1 tblsp salt
2 tblsp Tamarind paste
2 tblsp orange marmalade
2 tblsp ketchup
1 tblsp Nuoc Mam (Vietnamese Fish Sauce)
1 tsp ground black pepper
2 tsp vinegar
1 tblsp olive oil

You can use whichever parts of the chicken you wish, but I used 4 legs and thighs and split the thighs at the joints. They were really big thighs!

Mix all the marinade ingredients together. Add the chicken pieces and make sure the marinade is evenly distributed. Leave in the refrigerator to marinate for about an hour before grilling.

Alternatively, you can put the chicken pieces and marinade into a shallow pan and bake in the oven at 350 degrees for about half an hour to shorten cooking time.

Ga Nuong Me Cam (Vietnamese Grilled Tamarind Orange Chicken) 3

Then add to the grill.

Ga Nuong Me Cam (Vietnamese Grilled Tamarind Orange Chicken) 4

Until the chicken juices run clear and the meat is fully cooked.

Ga Nuong Me Cam (Vietnamese Grilled Tamarind Orange Chicken) 5

Look at that gorgeous char. The tamarind and orange marmalade made the skin sticky crispy.

Ga Nuong Me Cam (Vietnamese Grilled Tamarind Orange Chicken) 6

Loving my new Saber grill!

Ga Nuong Me Cam (Vietnamese Grilled Tamarind Orange Chicken) 7

Enjoy!

Other dishes served at this Easter barbecue:
Grilled Bacon-Wrapped Asparagus Skewers
Grilled Coca Cola Fig Jam Ribs
Robin's Egg Nest Easter Cupcakes

*****
1 year ago today,
2 years ago today,
3 years ago today, Com Chien Toi Trung (Vietnamese Garlic Fried Rice with Eggs).
4 years ago today, The Huntington Library, Art Collections, and Botanical Gardens (Spring) - San Marino.
5 years ago today, Meyer Lemon Shortbread Squares.
6 years ago today, homemade Potstickers with Ground Pork and Turkey, Bamboo Shoots, and Cabbage.

2 comments:

  1. Can't wait to try that recipe! The flavors sound so good!

    ReplyDelete
  2. CC,
    Yeah, evidently tamarind gets people going! Or chicken. Not sure which, but this recipe has been more popular than the ribs one.

    ReplyDelete

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