Tag Archives: turmeric

Grilled Thai Turmeric Chicken

 

OLYMPUS DIGITAL CAMERAGrilled Thai Turmeric Chicken

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.

OLYMPUS DIGITAL CAMERAGround Turmeric

Notice the bright yellow color of ground turmeric?  Next time, be sure to add a few teaspoons to your favorite stir fry!

OLYMPUS DIGITAL CAMERAFresh Turmeric Rhizomes

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

Ingredients:

  • 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.

Indonesian Grilled Chicken

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If you are looking for a simple to make and yet an exotic tasting way to prepare chicken, then you are in for a real treat.  Indonesian grilled chicken is also called Ayam panggang or ayam bakar.  There are so many versions of it, ranging from sticky and sweet, to hot and spicy.  My version of Indonesian Grilled Chicken tends to be on the sweet side, for my chicken is marinated in sweet Indonesian soy sauce, ginger, garlic, coriander, turmeric and white pepper. It’s similar to my chicken satay recipe but without all the fuss of chopping and threading the meat onto bamboo skewers.  It’s super easy to make and tastes fantastic!  Serve with a scoop or two of steamed white rice, sliced cucumber and for those who love fiery food, add a teaspoon or two of sambal oelek in the marinade or serve it on the side.  Enjoy!  Tessa

Ingredients:

  • 1 pound boneless skinless chicken thighs
  • 1/8 cup Kecap Manis (Indonesian Sweet Soy Sauce)
  • 2 tsp. ground coriander
  • 1 – 2 tsps. ground turmeric
  • 1 – 2 tsps. ground ginger
  • 1 tsp. or one clove minced garlic
  • 1/8 tsp. white pepper (or to taste)
  • 1 Tbsp. water (optional, to thin marinade)
  • 2 tsp. sambal oelek (optional)

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 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 4 servings.

Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

Chicken Satay.  Now close your eyes and repeat after me.  Saa-taay…  While you are saying it, just imagine hot, juicy, succulent, flavorful barbecued chicken on bamboo skewers drizzled with peanut sauce.  Close your eyes and say it again.  Saa-taay…

Did I just catch you drooling?

If you have never had satay before, satay is an amazingly flavorful barbecued dish that is generally of Southeast Asian origin.  It is prepared with many different ingredients such as chicken, beef, shrimp, lamb, fish, pork, goat and even tofu.  One of my favorite ways to prepare satay is with chicken.  I like to use bits of boneless, skinless chicken thighs marinated for several hours in coconut milk, Indonesian soy sauce and a variety of spices.  I then thread the chicken on to the skewers and cook them on the barbecue.

I like to serve my Chicken Satay with my homemade peanut sauce or drizzled with sweet chili sauce or sriracha.  I also serve it with a scoops of fluffy jasmine rice and fresh sliced cool cucumbers for garnish.  I also make sure that there’s plenty of sambal oelek on the side for those who love fiery hot food.  Makes 10 -12 skewers.  Enjoy!  Tessa

Ingredients:

  •  1 1/2 pounds boneless skinless chicken thighs cut into 1″ cubes or strips
  • 1/2 cup coconut milk
  • 2 tsp ground coriander
  • 1 tsp turmeric powder
  • 1/2 tsp ground ginger
  • 2 tsp Indonesian soy sauce
  • 1 – 2 tsp minced garlic
  • pinch of red pepper flakes or sambal oelek (optional)
  • 1/2 tsp salt (or to taste)

In a medium sized bowl whisk together all the ingredients except for the chicken.  Once the marinade has been blended, add the chicken and toss well to coat.  Cover with plastic wrap and place in the refrigerator for at least 4 hours or overnight.  Take 10 -12 bamboo skewers and soak completely in water while the chicken is marinating.  Soaking the skewers in water prevents the skewers from burning off while the satay cooks on the barbecue.

Thread chicken onto the skewers and cook on medium hot barbecue or grill pan until the juices run clear or the chicken reaches 170 degrees Fahrenheit.  Toss any remaining marinade.  Do not brush it on the chicken while cooking and do not even think about reusing it.  Pay attention and turn your skewers occasionally for even cooking.  Be sure not to over cook or under cook the satay.  Makes 10 -12 skewers.