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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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
- 1Process 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.
- 2Heat a barbecue grill to medium-high heat. Drizzle chicken with oil and grill until browned and cooked through (12-15 minutes).
- 3Meanwhile, 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.
- 4Just before serving, add herbs to salad, toss to combine and serve with chicken.
Notes
*Check label if eating gluten-free.