Dec 15 2007
Grilled Turmeric Chicken Thigh
I bought some whole chicken thighs during one of the week and have wanted to cook some curry chicken but I forgot to buy the chili mix and coconut milk! I don’t normally like to use premix curry powder as PiggyBeng said it is very heaty for him so I will avoid using unless it is absolute necessary…
The chicken thighs have been sitting in the fridge for almost a week and I forgotten about them totally until one day I was rummaging through my freezer. And since I have nothing much to cook, these chicken thighs come in real handy. The problem is, I don’t have any ideas or a particular recipe in mind. So, what I do next?
Again I rummaged through my food cabinets trying to find any spices that I can make do with. The thing is, other than my Fried Nestum Chicken, I hardly cook chicken dishes as they may need ingredients that I do not have on hand. Therefore, it can be tough to think of any chicken recipes in a flash.
As I hardly use my oven, I decided to grill these chicken thighs. The outcome: YUMMY! I find them less oily and juicier… so it’s healthier too! I even stir-fried some celery with garlic to go along with the rice too. The other good thing, it’s little hassle and the kitchen is grease free!
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Ingredients
(Serves 2)
- 2 whole Chicken thighs (cut some diagonal lines so heat can penetrate)
- Turmeric and Cheyenne pepper - Enough to marinade both thighs
- Salt to taste
- A few squeeze of lemon juice
- Some basting oil (Olive oil + light soy sauce + sugar + lemon juice) - Optional
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Method
- Marinade the thighs with enough turmeric (fresh or powder), lemon juice and salt for at least 1-2 hours prior to baking. Best if it’s over night.
- Line baking tray with grease proof paper or silver foil. Place the thighs on the tray and bake at 200 degree Celsius, flipping occassionally.
- Glaze with basting oil if you want the thighs to be more fragrant.
- Grill for at least 40 minutes or till thoroughly cooked (when no more blood oozing out).
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