Grilled Turmeric Chicken (Gai Yang Khamin)
Grilled Turmeric Chicken (Gai Yang Khamin) might be just the beverage you are searching for. Watching your figure? This gluten free and dairy free recipe has 458 calories, 67g of protein, and 14g of fat per serving. For $3.48 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of light brown sugar, fish sauce, skinless boneless chicken thighs, and a handful of other ingredients are all it takes to make this recipe so flavorful. 622 people were impressed by this recipe. It will be a hit at your The Fourth Of July event. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes about 3 hours. All things considered, we decided this recipe deserves a spoonacular score of 91%. This score is super. Thai-Style Grilled Chicken (Gai Yang), Turmeric Grilled Chicken (Gai Ka-Min), and Supatra's Thai Chicken (gai Yang) are very similar to this recipe.
Servings: 4
Ingredients:
2 tablespoons finely-chopped cilantro stems or 2 cilantro roots
3 tablespoons fish sauce
4 large cloves garlic, peeled
1 tablespoon ground turmeric
2 tablespoons light or dark brown sugar
2 tablespoons oyster sauce
3 pounds boneless, skinless chicken thighs (see note above)
2 teaspoons whole white peppercorns
2 teaspoons whole coriander seeds
Equipment:
mortar and pestle
mixing bowl
skewers
grill
Cooking instruction summary:
Procedures 1 Combine cilantro, white pepper, coriander, and garlic in a mortar and pestle and pound into a fine paste. Alternatively, combine in a small food processer and process until a fine paste is formed. 2 Cut the chicken into 1-inch cubes; Transfer a large mixing bowl along with fish sauce, oyster sauce, ground turmeric, brown sugar, and the prepared paste. Mix everything together well, cover, and refrigerate for 1 to 2 hours. 3 Thread the chicken pieces onto bamboo skewers, pushing them tightly against each other to form a tight, compact body of meat on the skewers. 4 Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals over the full surface of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set the burners on a gas grill to the medium-high, cover, and preheat for 10 minutes. Clean and oil the grilling grate. 5 Grill the chicken, turning occasionally, until thoroughly cooked through and slightly charred, about 8 minutes total. Remove the chicken from the grill and serve.
Step by step:
1. 1
2. Combine cilantro, white pepper, coriander, and garlic in a mortar and pestle and pound into a fine paste. Alternatively, combine in a small food processer and process until a fine paste is formed.
3. 2
4. Cut the chicken into 1-inch cubes;
5. Transfer a large mixing bowl along with fish sauce, oyster sauce, ground turmeric, brown sugar, and the prepared paste.
6. Mix everything together well, cover, and refrigerate for 1 to 2 hours.
7. 3
8. Thread the chicken pieces onto bamboo skewers, pushing them tightly against each other to form a tight, compact body of meat on the skewers.
9. 4
10. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals over the full surface of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set the burners on a gas grill to the medium-high, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
11. 5
12. Grill the chicken, turning occasionally, until thoroughly cooked through and slightly charred, about 8 minutes total.
13. Remove the chicken from the grill and serve.
Nutrition Information:
covered percent of daily need
