Grilled Turmeric Chicken (Gai Yang Khamin) Recipe

1. 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. 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. 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. 4

   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.

5. 5

   and

6. 6

   the grilling grate.

7. 7

   Grill the chicken, turning occasionally, until thoroughly cooked through and slightly charred, about 8 minutes total. Remove the chicken from the grill and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.