This turmeric chicken is juicy, tender, and full of flavor. It’s rich in curcumin (the active compound in turmeric) and can be grilled or baked if weather or time is an issue.
This Middle Eastern–inspired turmeric chicken makes a versatile protein: serve it as an entrée, use it for sandwiches or lettuce wraps, or include it in meal prep bowls.
Why you NEED this recipe
This is one of the simplest and most flexible chicken recipes you’ll find. It’s quick to prepare, stores well, and pairs with many flavors. Ideas for using the cooked chicken:
- Curry apple chicken salad
- Greek-style meal prep with golden rice, cucumbers and yogurt
- Rainbow chard wraps filled with bean sprouts, turmeric chicken, hummus and bell peppers
- Bacon, chicken, tomato and lettuce sandwiches
- Plain slices for a quick, balanced snack or addition to salads
Grilled Turmeric Chicken
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- Author: Salima’s Kitchen
Description
This juicy turmeric chicken is ideal for weeknight dinners, quick lunches, or meal prep. The turmeric adds warm color and earthiness while black pepper helps increase curcumin absorption for added benefit.
Ingredients
– 2 chicken breasts or thighs
– 1 tbsp turmeric
– 2 tsp salt
– 2 tsp black pepper
– 1 tbsp olive oil
Instructions
- In a small bowl, mix the turmeric, salt and black pepper until evenly combined.
- Pat the chicken dry, rub with olive oil, then coat both sides with the spice blend, pressing it into the meat.
- To grill: preheat the grill to medium-high. Grill the chicken 5–9 minutes per side, depending on thickness. Use an instant-read thermometer; cook until the internal temperature reaches 165°F (74°C).
- To bake: preheat the oven to 400°F (200°C). Place the seasoned chicken on a baking sheet and bake for 40 minutes to 1 hour, depending on thickness, until the internal temperature reaches 165°F (74°C).
- Let the chicken rest 5 minutes before slicing. Serve warm or chilled in salads, wraps, sandwiches, or with rice and vegetables.
Notes
If you prefer more complex flavor, add a pinch of cumin, smoked paprika, or a squeeze of lemon juice after cooking. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.