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Turmeric baked chicken
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3.84 from 18 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 mins
Cook Time35 mins
Total Time45 mins
Course: Main
Cuisine: Asian
Keyword: baked chicken, turmeric chicken
Servings: 4 serves
Calories: 255kcal
Author: Whole Food Bellies

Ingredients

  • 3 chicken breasts
  • 4 cloves garlic minced
  • 3 tablespoon raw honey
  • 3 tablespoon chopped cilantro/coriander stems
  • 1 ½ tablespoon fish sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon white pepper
  • ½ tablespoon ground turmeric
  • chili flakes to serve (optional)
  • cilantro leaves to serve

Instructions

  • Combine garlic, honey, cilantro, fish sauce, oyster sauce, white pepper, and ground turmeric in a bowl, and whisk to combine.
  • 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.
  • 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. RcuRemove 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.

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

Calories: 255kcal | Carbohydrates: 16g | Protein: 37g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 851mg | Potassium: 680mg | Fiber: 1g | Sugar: 13g | Vitamin A: 71IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg