Turmeric Grilled Chicken - By Shayne Austin

Ingredients

1.5 kg free range chicken
1 Tbs thin soy sauce
1 Tbs fish sauce

Paste:

1 Tbs fresh turmeric
3 cilantro roots, chopped
8 cloves garlic, chopped
1 tsp white pepper
1 Tbs white sugar
1 tsp salt

Method

To make the paste, pound all the ingredients together.

Cut the chicken in half and remove the tail back bone, place the halved chicken in a large bowl, add the paste, soy sauce, salt and fish sauce, mix well and marinate for 2 hours or overnight if time allows.

Heat the coals to a bright red then allow the coals to turn gray.

Grill the chicken for 15 minutes each side depending on how large the chicken is, keep an eye on the chicken as the coals are very hot. If the skin burns a little, do not worry as it gives a smoky flavour, however, avoid excessive burning.

Credits: This is an extract from Thai Food Sensation by Shayne Austin, published by New Holland Publishers.

Photo Credits: This is an extract from Thai Food Sensation by Shayne Austin, published by New Holland Publishers.