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Barbecue chicken

Nancy Lam from Great Food Live
Nancy Lam's finger-licking barbecued chicken pieces are drizzled with honey and marinated with garlic, ginger and fresh turmeric

Barbecue chicken

Method

1. Joint the chicken into 8 pieces with the skin on: 2 legs, 2 thighs, 2 breasts and 2 wings.

2. On each piece, make a couple of incisions on the flesh, right to the bone.

3. In a food processor, finely blend the turmeric, ginger, garlic, onion and chillies. Cover the chicken pieces with blended ingredients and pour over the oil and fish sauce. Leave the chicken to marinate in the fridge, overnight if possible.

4. When ready to cook, pre-heat a grill, brush the excess marinade from the chicken pieces and cook on both sides until tender and golden brown.

5. Arrange on a platter, drizzle lightly with honey and serve with a salad.

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Serves: 4-6

Prep: 20 min, plus 12 hrs to marinate
Cook: 30 min

Ingredients
1 x 1.5kg chicken
1 x 7.5 cm fresh Turmeric
1 x 10 cm fresh Ginger
4 garlic cloves
1/2 red onion
1 small red chilli
Fish Sauce, to taste
vegetable oil, for the marinade
Honey, to garnish