If you ever wanted to know what my top ten favorite spices or herbs were, turmeric would definitely be on that list. I love cooking with turmeric. Turmeric’s vibrant yellow color and earthy, pungent and ginger like flavor marries so nicely with dishes that contain chicken, beef, eggs, tofu, vegetables and rice. For those who are unfamiliar with this spice, turmeric can be purchased in either dried or in fresh rhizome form.
Notice the bright yellow color of ground turmeric? Next time, be sure to add a few teaspoons to your favorite stir fry!
When selecting fresh turmeric, be sure to look for unbruised, firm, and smooth skinned rhizomes. Fresh turmeric packs more flavor that dried. However, dried turmeric is much more common and easier to find. There’s no shame in using dried turmeric. I buy mine in bulk all the time.
My Grilled Thai Turmeric Chicken is an easy to make yet, an exotic tasting dish. It’s made with succulent boneless skinless chicken thighs marinated overnight in a fragrant turmeric spice blend with sweet brown sugar, coriander, garlic, white pepper, fish and soy sauces. I like to serve it alongside a scoop or two of fluffy white rice and some thinly sliced cucumbers. It’s simply delicious! Enjoy! Tessa
- 2 pounds boneless skinless chicken thighs
- 5 tsp garlic paste
- 2 Tbs brown sugar
- 1 1/2 Tbs fish sauce
- 1 1/2 Tbs light soy sauce
- 2 tsp ground turmeric
- 2 tsp ground coriander
- 1/4 tsp ground white pepper
- garnish with fresh cilantro sprigs
Add all of the ingredients to a covered container and refrigerate the chicken mixture at least four hours or overnight. Toss the chicken on a medium hot barbecue grill or grill pan and discard the marinade. Be watchful of the chicken, turning occasionally, being careful not to burn. Cook until the juices run clear or the internal temperature of the chicken reaches 170 degrees Fahrenheit. Makes 8 servings.