Easy Grilled Chicken


In Burma chicken is most often served as a curry rather than grilled. But traditional Burmese flavorings make a great marinade for grilled chicken, and the result is delectable. If possible, allow an hour for it to marinate.

Serve with Sticky Rice or with flatbreads. Put out Tart-Sweet Chile-Garlic Sauce or Tamarind Sauce with it. Another option is Kachin Salsa, especially since you can grill the vegetables for it while you are grilling the chicken. A salad or a stir-fried green vegetable rounds the meal out nicely.


  • 2½ to 3 pounds chicken breasts and/or legs, chopped into small pieces (see A Note on Chopped Chicken)


  • ½ teaspoon salt
  • ¼ teaspoon turmeric
  • ½ teaspoon Red Chile Powder or cayenne
  • About 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoons fish sauce


Rinse off the chicken and pat dry; set aside in a bowl.

Combine the salt, turmeric, chile powder, garlic, and ginger in a mortar or a bowl and pound with a pestle or mash with the back of a spoon to blend together. Stir in the fish sauce.

Add the marinade to the chicken pieces and rub it in well with your hands. Set aside to marinate for 30 minutes to 1 hour.

Meanwhile, preheat a charcoal or gas grill to medium heat.

Grill the chicken, turning the pieces frequently to expose all sides to the heat and prevent scorching, until cooked to the bone, about 20 minutes.