Turmeric Grilled Chicken Recipes

TURMERIC CHICKEN

Steps:

• Heat olive oil in a large skillet over medium-low heat. Add shiitake mushrooms, onion, and garlic; cook and stir until onions begin to soften, 5 to 7 minutes. Stir in chicken and season with salt and pepper; cook and stir until chicken is no longer pink in the center, about 15 minutes.
• Stir paprika and turmeric into chicken mixture until evenly coated. Squeeze lemon onto mixture; stir in parsley. Add rice and stir mixture until rice is heated through, 5 to 7 minutes.

LEMON TURMERIC GRILLED CHICKEN RECIPE

Steps:

• In a bowl add the juice of 1 whole lemon along with the garlic, turmeric, and lemon pepper.
• Whisk it all together and pour it into a Ziploc bag.
• Add the chicken breasts and put the bag in the fridge and let the chicken marinade for at least 30 minutes.
• Take the chicken out the marinade and put them on a hot grill.
• Cook the chicken till it is done, about 25 minutes.
• Serve the chicken out and ENJOY!

GRILLED CHICKEN BREASTS WITH TURMERIC AND LIME

Steps:

• Heat a grill or the broiler.
• Put the oil in a mixing bowl; and lime juice, chile powder, turmeric, rosemary, garlic, salt and pepper. Stir to blend well and add the chicken pieces. Turn them in the marinade to coat well. Cover and set aside until ready to cook. If they are to be marinated for a long period, refrigerate them.
• Place chicken pieces on the grill or on the rack under the broiler. Cover the grill or close the door to the broiler. Cook about 2 to 3 minutes and turn the pieces. Continue cooking until done, about 2 to 3 minutes on the grill, possibly a little longer under the broiler.
• Remove the pieces and brush the tops with the melted butter.

GRILLED TURMERIC AND LEMONGRASS CHICKEN WINGS

Steps:

• Combine coconut milk, shallots, garlic, lemongrass, jalapeños, ginger, lime juice, tamarind juice, fish sauce, kosher salt, turmeric, and 1 cup water in a blender. Purée mixture until a smooth marinade forms.
• Place chicken wings in a large baking dish. Pour marinade over; turn wings to coat evenly. Cover chicken and chill overnight.
• Remove chicken from marinade, shaking any excess marinade back into dish. Transfer chicken to a large platter. Let stand at room temperature for 15 minutes.
• Transfer marinade to a large saucepan and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until marinade thickens, 10-15 minutes. Pour half of marinade into a small bowl; set aside for basting chicken while it grills. Keep remaining marinade in saucepan; cover and keep warm until ready to serve the chicken.
• Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Oil grill grates to prevent sticking. Grill chicken wings, turning every 5 minutes and basting occasionally with marinade in small bowl, until fat is rendered and skin is nicely charred in spots, 30-35 minutes. (The key here is to turn the wings often so the skin doesn't burn.)
• Continue cooking chicken without basting (so it will get crisp) until wings are cooked through, about 10 minutes longer.
• Transfer chicken to a large platter and let it rest for 5 minutes. Squeeze lime wedges over wings. Transfer marinade in saucepan to a small bowl. Serve warm marinade alongside chicken as a dipping sauce.

HONEY TURMERIC CHICKEN

Steps:

• Add the garlic, honey, oyster sauce, turmeric powder, cayenne pepper and salt to the chicken, stir to combine well.
• Heat up a skillet (cast-iron preferred) on medium heat and add the oil. Transfer the chicken to the skillet and cook on both sides, until they turn golden brown, crispy on the bottom and nicely glazed and browned on the skin side. Dish out and serve immediately.

TURMERIC GRILLED CHICKEN

Steps:

• Up to a day ahead, combine the shallots, garlic, jalapeño, ginger, turmeric, oil, salt and pepper in the bowl of a food processor and puree into a thick paste. 2. Place the chicken in a large dish and smear it with the paste, making sure to thickly coat both sides, and slipping some under the skin. Cover loosely and refrigerate for 4 to 24 hours. 3. Heat coals in an outdoor grill until they're covered in grey ash, or heat a gas grill on medium-high. Set up the grill for indirect cooking, with the coals spread out around the circumference of the grill, leaving an empty spot in the middle. 4. Place the butterflied chicken, bone side down, over the empty space in the middle of the grill. Cover and cook 20 to 30 minutes, checking occasionally, and adding more coals if the fire is burning too fast. You want to cook the chicken most of the way through on the bone side before turning. The bird should be nicely charred on the bottom. 5. Turn the bird carefully and continue cooking until the skin is nicely browned and crisp, and the internal temperature measures 170°F on an instant-reading thermometer, about 15 to 25 minutes more. 6. Carefully remove the chicken from the grill and allow to rest for 10 minutes. Cut the bird into pieces and drizzle with generous squeezes of fresh lime juice.