Turmeric-Ginger Marinated Chicken

Try this flavorful chicken dinner recipe for supper tonight. Seasoned with fresh turmeric, ginger, garlic, and coriander seeds, this is one chicken recipe that you'll want to keep handy.

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Turmeric-Ginger Marinated Chicken

Reviews (0)

4.0 by 26 people

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  • Makes: 4 servings
  • Serving Size: 1 chicken breast
  • Prep: 20 mins
  • Marinate: 2 hrs to 24 hrs
  • Grill: 12 mins

Turmeric-Ginger Marinated Chicken

Directions

  1. For marinade, in a small bowl whisk together the first eight ingredients (through salt). Place chicken in a resealable plastic bag. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator 2 to 24 hours.
  2. Remove chicken from marinade; discard any marinade remaining in bag. Place chicken on a well-greased grill rack. Grill, covered, over medium heat 12 to 15 minutes or until done (165 degrees F for breasts, at least 170 degrees F for thighs), turning once. Serve chicken with rice and lime wedges. If desired, sprinkle with fresh cilantro.

From the Test Kitchen

*Tip

To peel turmeric, use a vegetable scrubber to remove the tender peel.

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Nutrition Facts (Turmeric-Ginger Marinated Chicken)

  • Per serving:
  • 360 kcal ,
  • 8 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 125 mg chol. ,
  • 205 mg sodium ,
  • 27 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 42 g pro.
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Reviews (4)

26 Ratings
70 Days Ago
4.0
THANK YOU...
71 Days Ago
5.0
I don't own a grill but I made this in my NuWave oven and it came out fantastic. I also could not find fresh turmeric, so I used the dry spice. Very good flavor. Will make this again.
137 Days Ago
3.0
Can the author inform us that don't have or can't find fresh turmeric how much powdered turmeric to substitute?
mackdesignint 274 Days Ago
I made this recipe being nervous about my picky husband and I'm so happy I tried it. I did not have fresh turmeric but I used powdered instead. I made it on the stove in a cast iron pan with a very small amount of olive oil so it wouldn't stick. I marinated the chicken overnight and I feel that was very helpful not only with the flavor but in tenderizing the chicken. I would advise anyone not to ignore the "toast the coriander seeds" thing because I think it's a very important part of the recipe. The plain basmati rice was very well balanced with the flavorful chicken. If it tasted this good on the stove-top in a cast iron pan ( I feel the cast iron pan helps, instead of a plain pan), it would be amazing on a grill. This is a must save recipe. Thank you for it!

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