Made this chicken tonight for dinner. We enjoyed the chicken and it cooked perfectly using the temp and time indicated. I left out the chiles as I used spicy peppercorns and I was concerned that it would be too much heat. I'm still not sure about the turmeric in the basting sauce, but equally unsure as to a substitute for it -- possibly 5-spice powder since it's Asian -- but then it would completely change the intended flavor of the recipe. Regardless, we enjoyed this chicken dish. Made for PRMR, March, 2013.
I made this chicken on the BBQ and perhaps this is why I felt that the flavours of the paste did not really come through as much as I had hoped. Maybe it is better oven roasted. Today I could just not bear to turn the oven on when it is this hot outside. But the chicken was very moist and liked by all.