Since it is still grilling weather in San Francisco, we thought this would be a great recipe to sneak in before the rains are (hopefully) upon us. This chicken can also be baked in the oven if you do not want to grill it (or if the weather doesn’t hold up). You can find out more at the The Mercury News – where this recipe was first featured this past summer.
The recipe below has baking instructions, but after you marinate the chicken you can throw it on the grill. Best enjoyed with some sticky rice and steamed vegetables (with some beer for the grown-ups). We made this with some kids recently and they loved it!!
Thai Turmeric Chicken
Serves 3 to 4
2 tablespoons fish sauce
1 tablespoon turmeric powder
1 heaping cup cilantro, loosely packed
2 to 3 cloves garlic
1 tablespoon brown sugar
1 1/2 teaspoons dried coriander
1 1/2 teaspoons pepper
3 tablespoons vegetable oil
1/2 teaspoon dried chile flakes, optional
6 boneless chicken thighs, skin on
Garnish: Lime wedges, cilantro and cucumber slices or spears
1. In a small food processor or using a mortar and pestle, thoroughly combine all the ingredients — except the chicken and garnishes — to make a marinade.
2. In a resealable plastic bag or airtight container, combine the chicken and marinade. Let marinate, preferably for 3 hours or overnight (although even a short marinating time will add flavor).
3. Half an hour before you are ready to cook, remove the chicken from the marinade. Heat oven to 375 degrees.
4. Heat a heavy-bottomed oven-safe pan over medium-high. Add a small drizzle of oil, if you wish, then add the chicken, skin-side down and cook for 5 to 6 minutes, until the skin is brown and crispy. Flip chicken and cook the other side for 5 to 6 minutes.
5. Transfer pan to hot oven and bake for 20 to 25 minutes more, until chicken is cooked through and registers 165 degrees with a digital thermometer.
6. Serve chicken with lime wedges, fresh cilantro and cucumber slices or spears.