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

  • 5 mins preparation
  • 15 mins cooking
  • Serves 4
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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


  • 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.