Turmeric Chicken with Cucumber and Radish Salad
By OcadoLife
Published on 08 June 2022
“Turmeric is a brilliant meat tenderiser,” says recipe writer and barbecue expert Genevieve Taylor of this Turmeric Chicken with Cucumber and Radish Salad recipe. The vivid yellow spice also gives the chicken drumsticks an enticing golden glow as well as an earthy, peppery taste that combines well with the fresh and crunchy salad that’s coated in a soy, lime and honey dressing.Time and servings
1 hr 15 minsTotal time
4Servings
15 minsPrep time
1 hrCooking time
Ingredients
- 1 g of dried lime leaves, crumbled
- 2 tbsp of sesame oil
- 3 tbsp of runny honey
- 100 g of fresh turmeric, finely grated
- 3 garlic cloves, crushed or grated
- 2 tsp of chilli flakes (optional)
- 1 kg of chicken drumsticks or 800g chicken thigh fillets
- 1 lime, zested and juiced
- 2 tbsp of light soy sauce
- 30 g of coriander, chopped
- 1 cucumber, diced into 1cm cubes
- 300 g of mixed radishes, topped, tailed and quartered
- 20 g of toasted coconut flakes
Method
Step 1
For the marinade, put the crumbled lime leaves into a mug; add 2-3tbsp boiling water (enough to cover). Leave to soak for 5 mins, then tip into a mixing bowl. Add the oil, 2tbsp of the honey, the turmeric, garlic and chilli (if using). Season; stir to combine.Step 2
Score the chicken a few times with a sharp knife, then add to the marinade and turn to coat, working it deep into the cuts. Cover and chill for 24 hrs ideally, or at least 2 hrs.Step 3
For the salad, whisk the lime zest and juice, soy sauce and remaining 1tbsp honey in a serving bowl. Stir through most of the coriander; season with black pepper. Add the cucumber and radishes; toss. Chill until needed.Step 4
Prepare the barbecue for direct and indirect cooking by banking the lit charcoal to one side, leaving the other side free. This allows you to cook the chicken indirectly – and gently – at first, making sure it’s cooked through and stays juicy. The barbecue is ready when the flames have died down, leaving hot embers.Step 5
Put the chicken on the grill, on the indirect (cooler) side. Shut the lid and cook for 30 mins for chicken thighs or 45 mins for drumsticks.Step 6
To finish, lift the lid and slide the chicken over to direct (hotter) side for 10 mins to crisp up. Pile onto a serving plate and scatter with the remaining coriander. Stir the salad, scatter over the coconut, and serve.