Thai Grilled Turmeric Chicken
After a rubdown of fragrant Thai herbs and spices, this chicken is ready for the grill. Enjoy the authentic Thai flavor with a side of jasmine rice.
1 teaspoon black peppercorn
2 teaspoons coriander seeds (or ground coriander)
3 tablespoons chopped fresh turmeric root (about 3-5 pieces, peeled)
3 stalks lemongrass, roughly chopped
5 cloves garlic
1/2 tablespoon brown sugar
2 tablespoons fish sauce
1 tablespoon oyster sauce
1-1 1/2 pounds boneless, skinless chicken thighs or breasts
Fresh cilantro, for garnish
Caution: Turmeric stains skin, surfaces, and clothing.
Special equipment: food processor. Caution! Turmeric may stain food processor bowl and the hub of the processor blade. Rinse immediately after use and check out some stain removal tips.
In food processor bowl, process peppercorn and coriander until lightly ground. Add turmeric, lemongrass, garlic, and brown sugar, then process until well chopped. Add fish sauce and oyster sauce, and process into paste. Place chicken in bowl; spread paste over pieces. Wearing gloves, rub marinade into chicken. Cover with plastic wrap and refrigerate 1-2 hours. (Alternatively, add chicken to a zip top bag, add paste, and rub paste onto chicken while in the bag. Seal, then refrigerate.)
Take chicken out of refrigerator and let sit 20-30 minutes.
Preheat grill to medium-high. Cook chicken 12-15 minutes, turning occasionally until cooked through. Let rest 10 minutes before serving. Optional: garnish with fresh cilantro and serve with side of jasmine rice or fragrant turmeric rice and Thai sweet chile sauce.
Source: Frieda’s Inc.