Lately, I’ve been giving myself a hard time.
For not being a good friend, a good daughter, a good employee, a good partner, a good dog mom, a good cook, insert thing-I-want-to-be-here.
Rather than spew the reasons I’ve somehow let myself and everyone else down, I’m going to list the things that are going really well.
That last one hit me just the other day.
I now prefer my own cooking to shitty take out. Obviously, I’m not Gordon Ramsey (what’s he doing?) but I’ve been cooking nearly every day for a year and that practice is paying off.
It’s not always easy but it’s getting easier.
I also feel good about the food I’m eating. Even if it has sugar/carbs/all the things I’m not supposed to eat (BS). Because I know exactly what’s going in it.
Thai month is moving a little slower but I am hella impressed with the food I’m making. Boyfriend ate today’s dish and said out loud, this is really fucking good.
So let’s make really fucking good Grilled Turmeric Chicken.
The chicken’s on skewers, so it’s a party.
Grilled Turmeric Chicken is charred on the grill until crispy so it’s damn good. The flavors in this chicken are essentially Thai – white peppercorn, fish sauce, oyster sauce, turmeric, cilantro, and garlic. Ya.
We make something called Basic Aromatic Paste which is used in Thai cooking to marinate meats. It’s a game changer. Get ready for all the kitchen smells.
Grilled Turmeric Chicken is also one of those easy prep meals because you let the chicken marinate until it’s go-time.
We’re using chicken thighs because they have less of a chance drying out on the grill. But use any part of the chicken you like.
I served my Grilled Turmeric Chicken with spicy green beans, white rice, sweet chili sauce, and cucumber relish. A bright and fresh salad coming your way tomorrow.
Let’s eat.
I found this recipe in Simple Thai Food.
Grilled Turmeric Chicken
(Start making 2 hours before you want Grilled Turmeric Chicken)
Basic Aromatic Paste
Start by making the Basic Aromatic Paste. Mix all ingredients into a food processor until a rough paste is formed. If using whole peppercorns, blend these in a spice grinder first since the food processor blades can miss them. You only need 3 Tbsp in this recipe but it keeps wonderfully in the fridge in a ziplock bag.
In a large bowl, mix the aromatic paste, ground coriander, fish sauce, oyster sauce, turmeric, and sugar. Mix well, then add your chicken thigh chunks. Cover with plastic wrap and let rest in the fridge for at least 1 hour.
While the chicken is marinating, soak 4 bamboo sticks in water for about 30 minutes.
Heat your grill to medium-high heat and brush the grill lightly with vegetable oil. While the grill is heating, skewer the chicken thighs on the bamboo sticks.
Grill the chicken for about 8-10 minutes until they are cooked and slightly charred. Serve with your favorite veggies, rice, and cucumber relish.
Danielle
