• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

This recipe and photo are courtesy of Goo Chui Hoong. She is the author of the Lite Malaysian Favourites Cookbook.



Recipe Ingredient

  • 700g chicken breast/legs
  • 3/4tsp salt
  • For Spice Paste:
  • 25 g turmeric root, peeled
  • 1stalk lemongrass (use the bottom 8cm of the stalk, discard outermost tough layers)
  • 100g shallots, peeled
  • 40g garlicpeeled


  1. To make the spice paste: Using a pestle and mortar, pound turmeric, lemongrass, shallots, garlic grinder until it is well blended.
  2. To prepare the chicken: Marinate the chicken pieces with the salt and spice paste for at least 1 hour or better still, overnight.
  3. To grill the chicken: Pre-heat the oven at 190˚C for 10 minutes. Grill the chicken on the top rack of the oven for 15 minutes. Increase the oven temperature to 220˚C and grill for another 5 minutes. Leave the meat to rest for 10 minutes before slicing them into thick cuts and serve.

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1 thought on “Grilled Turmeric Chicken”

  1. Joseph lim - June 18, 2014 at 3:23 am

    An easy enough recipe to follow. I would suggest adding 1/2 tsp of Sarawak White Pepper powder to the marinate to enhance the flavour of the grilled meat.


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