Grilled Turmeric Chicken
I will always be fond of this recipe; not only was it one of the first things I put on the menu at the Market, it serves as a great introduction to some fundamental ingredients and techniques important to Thai cuisine. The name Ghai Yang Kamin translates directly to Grilled Turmeric Chicken, however there is a lot more going on in this dish than just the turmeric. This recipe will also leave you with a versatile paste/marinade that can be used for other poultry, fish, and even pork!
INGREDIENTS:
6 Chicken Quarters (bone in skin on)
8oz Coconut Milk
1 Pint Coriander stem
1 Cup Garlic
1 Cup Shallot
1 Cup Turmeric (peeled)
.25 cup Red Birdseye chili
1 Stalk Lemon grass
1 Tbs oil
2 Tbs black pepper
1 Tbs white pepper
1 tbs Dark soy sauce
1 Tbs Fish Sauce
1 Tbs Cooking oil
1 Tbs Salt
METHOD:
In a kruk or food proceesor;
Paste the Corriander Root. Garlic, Tumeric, Chili, and Lemongrass.
Remove to a mixing bowl and add OIL and mix until an even consistency is achieved.
Season Chicken Quarters with Salt and Pepper
In a Container or Gallon bag pour marinade over chicken and rub thoroughly into the chicken
Add the Fish Sauce and Dark Soy Sauce
Pour Coconut Milk over chicken and work until evenly distributed into the marinade.
Marinade over Night.
Pre heat oven to 250 degrees.
Remove Chicken From marinade.
Roast Chicken until internal temp registers 110 degress.
Remove from oven.
Turn oven up to 500 Degrees
Place chicken back into oven and cook until intetnal temperature reaches 155 degrees and skin is a dark golden brown.
Serve with chili jam and chicken rice
I hope this recipe has found you well and inspires you to branch out in your own kitchen. If you are unable to find “coriander roots” don’t fret, just use the stems from cilantro, its the same thing! The marination paste for this recipe is very similar in principle to a basic shishlik, souvlaki, or kebab marinade, if your inclined to; try swapping the coriander root and turmeric out for other flavors as the key to holding this marination paste together is the shallot and garlic.
As always, Explore, Create, and Enjoy!
-@ChefxJeff
Hype Kitchen 