Turmeric and Honey Parchment Baked Chicken

4.59 from 51 votes

Turmeric and Honey Parchment Baked Chicken

Chicken breasts are marinated and then cooked in a delectable sauce of turmeric, honey, fish sauce, oyster sauce, cilantro, and garlic in a packet made from parchment paper. Cooking chicken in this way ensures they are cooked perfectly and keep all their juices locked in. Serve this baked chicken with some brown rice and steamed veggies for a great weeknight dinner that can be prepped in advance.

Prep Time10

Cook Time35

Total Time45

Course: Main

Cuisine: Asian

Keyword: baked chicken, turmeric chicken

Servings: serves

Calories: 255kcal

Author: Whole Food Bellies

Equipment

parchment paper

Ingredients

3 chicken breasts
4 cloves garlic minced
3 tablespoon raw honey
3 tablespoon chopped cilantro/coriander stems
1 ½ tablespoons fish sauce
1 tablespoons oyster sauce
1 teaspoon white pepper
½ tablespooon ground turmeric
chili flakes to serve
cilantro leaves to serve
steamed brown rice and vegetables to serve

Instructions

Combine garlic, honey, cilantro, fish sauce, oyster sauce, white pepper, and ground turmeric in a bowl, and whisk to combine.
4 cloves garlic, 3 tablespoon raw honey, 3 tablespoon chopped cilantro/coriander stems, 1 ½ tablespoons fish sauce, 1 tablespoons oyster sauce, 1 teaspoon white pepper, ½ tablespooon ground turmeric
Add chicken to the mixture, and coat thoroughly in the marinade. Pop into the fridge and allow to sit for at least an hour, preferably overnight.
3 chicken breasts
Once the chicken has marinated, preheat the oven to 180C/350F.
Line a tray with baking paper/parchment paper, place the chicken on the parchment paper, fold up the sides of the parchment paper so that when you add the sauce it will not escape. Scrape all of the marinade on top of the chicken and fold the parchment into a tight little package around the chicken. Make sure there are no gaps for the sauce to escape.
Put the chicken into the preheated oven and bake for 35 to 40 minutes, or until the chicken is cooked through. It should be a nice golden brown.
Remove the chicken from the oven, and allow to rest for 3 minutes. Once rested, open the parchment package, being mindful of any escaping steam. Remove the chicken breasts from the packet and cut into even slices.
Once sliced, pour the remainder of the sauce from the packet onto the chicken. Serve with brown rice and steamed vegetables with a sprinkling of cilantro and chili flakes.
chili flakes, cilantro leaves

Notes

Make sure the parchment paper is tight, with no gaps for escaping steam and/or sauce.

If it is not tight the sauce will not be runny as it will not mix with the cooked chicken juices. The chicken may also not be as moist as it should be.

Nutrition