Sunday is usually a big cooking day for us, so that all we would need to do during the busy weekdays is just reheating. One of the dishes we made this week was grilled turmeric chicken. This recipe originally comes from Linda of Roti n Rice. The dish is easy to make (it is simply but deliciously flavored), and goes great with coconut rice and a side of grilled-roasted summer squash. Thanks for sharing, Linda!
Personal note: We used 11 to 12 pieces boneless, skinless chicken thighs (about 4¼ pounds), 4 teaspoons turmeric powder, 1½ teaspoons salt, and ½ teaspoon white pepper.
Recipe for the coconut rice can be found in a previously published post – Nasi Lemak (Coconut Rice). Here, we use a combination of jasmine brown rice (2 cups) and white rice (1½ cups) instead of all white.
As for the veggies, slice two zucchinis and one yellow squash, and toss with olive oil, salt, and black pepper in a 13 x 9-inch disposable foil pan. Place pan on the grill rack and cook until tender. Sometimes, we stir in sliced or diced tomatoes at the end but not this time. :)