Broiled Turmeric Chicken
I'm always looking for ways to spice up my chicken routine and this Thai inspired, turmeric recipe really hit the spot. Turmeric is a spice that is often used in Indian chutneys and curries and, to a lesser extent, South East Asian dishes. Its very fragrant, lends a nice color, a tiny bit of heat and enhances the natural taste of meats. You need just a little bit; too much turmeric will add an unpleasant sharpness and completely take over a dish.
The marinade for this dish blends turmeric with the umami powers of fish sauce and a bit of sweetness, hitting all of the major taste profiles.
Originally, the recipe that inspired this dish called for boneless and skinless chicken thighs but I'm a fan of the skin. If you want to cut the calories slightly, feel free to remove the skin.
If I had easier access to a gas grill, or even better a charcoal grill, the charred smokiness would have made this dish perfect. As it was I only had my broiler and the chicken turned out FREAKIN' AWESOME. So there is no reason not to make this dish. If you hare halving the recipe, you could even pan fry the chicken with the lid on for an quick dinner. No matter what cooking method you use, you want to cook it until you see little charred bits. The chicken thigh and salty marinade keep the pieces very moist even under extreme cooking temperatures.
To complement the chicken, I served it with plain white rice and a simply boiled water spinach (I told you these bunches are HUGE!). The chicken would pair nicely with a fresh Greek Salad and Feta (more on that later) as well.
Here's the calorie breakdown for the above meal:
- 100 g Water Spinach, boiled (20 calories)
- 0.25 oz Lemon Juice (2 calories)
- 90 g Jasmine Rice (92 calories)
- 181 g Broiled Turmeric Chicken (362 calories)
Recipe: Broiled Turmeric Chicken - 2 calories per gram
- 3 lbs boneless chicken thighs (2,890 calories)
- 2 T finely chopped cilantro stems (0 calories)
- 2 tsp whole white peppercorns (42 calories)
- 2 tsp whole coriander seeds (0 calories)
- 4 large cloves garlic, peeled and roughly chopped (18 calories)
- 3 T fish sauce (19 calories)
- 2 T oyster sauce (18 calories)
- 1 T ground turmeric (24 calories)
- 2 T brown sugar (68 calories)
- Debone chicken thighs, cut each thigh into two pieces, this will make cooking a bit easier. Set aside.
- In a mortar and pestle, pound cilantro, white pepper, coriander seeds and garlic into a fine paste. Or zap it all up in a blender, food chopper, or hand blender into a thick paste.
- In a large bowl, combine fish sauce, oyster sauce, ground turmeric, brown sugar and herb paste. Mix well.
- To the sauce marinade mixture, toss in chicken. Mix to coat every piece of chicken.
- Cover and refrigerate for 1 - 2 hours. I'm sure it would be fine marinating longer or even overnight. I didn't try it but I have no doubt it will be great.
- Preheat oven to 400°F and place rack in the middle of the oven.
- Place chicken in a lined, rimmed baking sheet with a rack. If you don't have a rack, place chicken directly on to parchment paper and shorten cooking times. Bake skin side down for 20 minutes.
- Flip chicken and bake for another 15 minutes.
- Turn broiler on to high. Broil chicken until skin is charred around the edges. You may have to remove the smaller pieces first.
- Let chicken rest 5 minutes and serve with rice, veggies and enjoy!