Grilled Chicken Thighs with Turmeric Rice and Kaffir Lime

Instructions

1. 1In a medium bowl, combine the about 680 g Chicken Thighs, boneless, skinless with 1 tsp Turmeric Powder, the 4 leaves Kaffir Lime Leaves, thinly sliced, the 2 cloves Garlic, minced, the 1 tbsp Fish Sauce, and 1 tbsp Vegetable Oil. Mix everything together thoroughly to ensure the chicken is evenly coated. Let the chicken marinate for at least 15 minutes.
2. 2While the chicken marinates, prepare the rice. Rinse the 1 cup Jasmine Rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups Chicken Broth, the remaining 1 tsp Turmeric Powder, and the remaining 1 tbsp Vegetable Oil. Stir to combine.
3. 3Place the saucepan with the rice mixture over medium-high heat and bring it to a rolling boil. Once boiling, immediately reduce the heat to low, cover the saucepan tightly with a lid, and let it simmer for 15-20 minutes. The rice is ready when it is tender and all the liquid has been absorbed. Turn off the heat and let the rice sit, covered, for 5 minutes.
4. 4Preheat your grill to medium-high heat. For an electric grill, this is typically around 204.4-232.2°C (200-230°C). If using a charcoal grill, you want the coals to be hot and covered with gray ash.
5. 5Place the marinated chicken thighs onto the preheated grill grates. Grill for 6-8 minutes per side. The chicken is cooked through when it reaches an internal temperature of 74°C and the juices run clear. Remove the chicken from the grill.
6. 6Serve the about 680 g Grilled Chicken Thighs over the prepared 1 cup Turmeric Rice.

Related Guides