Grilled turmeric and 5-spice chicken

Thinking of new quick and tasty evening meals are often hard to come by. With often a short repertoire the fall back recipes have often been done one too many times.

Travelling over SouthEast Asia you can’t help but notice the number of street food stalls that cook up wholesome meals in less than 5 minutes! Even with a no preparation done, choosing the correct ingredients and keeping the recipe simple a meal can by defiantly brought together in less than 30 minutes.





Boneless chicken breast or thigh (the later taking a bit longer) are a great source of protein and don’t take to much time on the heat. Chickens are used a lot in Asian cooking with birds roaming the street…taking the idea free range chicken literally!


This marinade for the chicken is used a lot in Vietnam especially in Hanoi. On the other hand the dipping sauce is a new touch. I finished this meal with a Thai cucumber salad and noodles.

4 x boneless children breast or thigh
1 tbsp turmeric
1 tsp 5 spice
1 tbsp rice wine
1 tbsp fish sauce
2 tbsp light soya sauce
2 tbsp sugar
2 tbsp grated ginger
2 garlic cloves, crushed
1/2 tsp salt

Dipping sauce
3Tbsp mayonnaise
3Tbsp Greek yoghurt
1Tbsp sriracha
1tsp lime juice

Mix the chicken with the marinade and set aside until ready to cook

Heat a grill or frying pan (or in the summer a BBQ) and once hit add the chicken. Due to the sugar in the marinade this can burn so keep an eye on it

The chicken will take about 10 minutes to cook, depending on us thickness

Meanwhile make the dipping sauce by mixing it all together in a bowl

Once the chicken is cooked leave the rest before digging in



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