Name: Barbecue turmeric chicken thighs with cucumber salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: Barbecue turmeric chicken thighs; 6 garlic cloves; 2 centimetre piece turmeric, finely chopped, or 1 tsp dried ground turmeric; 2 teaspoon whole black peppercorns; 1 lemongrass stalk (white part only), finely chopped; 1/2 teaspoon sea salt flakes; 1 cup (loosely packed) coriander, coarsely chopped, plus extra to serve; 1 1/2 tablespoon fish sauce*; 1 tablespoon brown sugar or palm sugar; 1 tablespoon oyster sauce*; 6 chicken thighs, bone in, skin on (about 180g each); 2 tablespoon vegetable oil; lime wedges, to serve; Cucumber and herb salad; 2 tablespoon lime juice; 1 centimetre piece ginger, peeled and minced; 1 clove garlic, very finely chopped; 2 teaspoon caster sugar; 2 teaspoon olive oil; 2 Lebanese cucumbers, halved lengthways, seeds removed and thickly sliced; 1 shallot, thinly sliced; 1 long red chilli, thinly sliced; 1/2 cup (loosely packed) fresh mint; 1/2 cup (loosely packed) fresh coriander

Barbecue turmeric chicken thighs with cucumber salad

This 20 minute meal is a winner! This gluten-free recipe sees chicken thighs marinated in turmeric and lemongrass spice paste, grilled to perfection then served with an easy cucumber herb salad

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Serves 4

Prep

Cook

15M

Total

20M

Ingredients

Barbecue turmeric chicken thighs

6 garlic cloves

2 centimetre piece turmeric, finely chopped, or 1 tsp dried ground turmeric

2 teaspoon whole black peppercorns

1 lemongrass stalk (white part only), finely chopped

1/2 teaspoon sea salt flakes

1 cup (loosely packed) coriander, coarsely chopped, plus extra to serve

1 1/2 tablespoon fish sauce*

1 tablespoon brown sugar or palm sugar

1 tablespoon oyster sauce*

6 chicken thighs, bone in, skin on (about 180g each)

2 tablespoon vegetable oil

lime wedges, to serve

Cucumber and herb salad

2 tablespoon lime juice

1 centimetre piece ginger, peeled and minced

1 clove garlic, very finely chopped

2 teaspoon caster sugar

2 teaspoon olive oil

2 Lebanese cucumbers, halved lengthways, seeds removed and thickly sliced

1 shallot, thinly sliced

1 long red chilli, thinly sliced

1/2 cup (loosely packed) fresh mint

1/2 cup (loosely packed) fresh coriander

Method

1.Process garlic, turmeric, peppercorns and lemongrass in a food processor with sea salt flakes to a coarse paste. Add coriander, fish sauce, sugar and oyster sauce, and process to combine. Place in a bowl with chicken thighs and turn to coat well.

2.Heat a barbecue grill to medium-high heat. Drizzle chicken with oil and grill until browned and cooked through (12-15 minutes).

3.Meanwhile, for cucumber and herb salad, combine lime juice, ginger, garlic, sugar and olive oil in a bowl and season to taste. Add cucumber, shallot and chilli, and toss to combine.

4.Just before serving, add herbs to salad, toss to combine and serve with chicken.

*Check label if eating gluten-free.
Note

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