Grilled Turmeric Chicken
For centuries, turmeric has been used in India, not just as a culinary spice, but has been widely employed for it’s numerous medicinal properties. Here in the West, are we only just coming to recognize turmeric for it’s natural anti-oxidant and anti-inflammatory abilities. But the health benefits aside, turmeric adds rich color and exotic flavor and aroma to many dishes. For these many reasons, why not consider making turmeric one of your pantry basics!
This grilled turmeric chicken recipe is such a treat for the senses, it quickly became on of my favorites! Great for grilling season, this dish is colorful, aromatic, spicy, garlicky, and juicy, all in one bite!
1½ - 2 lbs chicken breast, cut into 1” cubes
1 tablespoon ground turmeric
1 teaspoon ground cumin
2 garlic cloves (or 1 teaspoon ground garlic)
2 tablespoon fresh cilantro (or ½ tablespoon dried)
½ teaspoon Himalayan salt
½ teaspoon freshly ground black pepper
1-2 tablespoons olive oil
Pat the chicken dry and cut up into 1” cubes and place in a large, ziplock freezer bag
Combine the turmeric and all the other ingredients in a food processor and process until formed into a paste. If you are using dried cilantro and garlic, add all ingredients to a small bowl, blending thoroughly
Add the turmeric mixture to the bag with the chicken cubes, making sure the paste evenly coats the chicken pieces
Allow the chicken marinate in the refrigerator for 1 to 2 hours
In the meantime, soak 6 to 8 bamboo skewers in water
Before you are ready to grill, carefully thread the chicken onto the skewers, packing tightly together, about 8 to 10 chunks on each skewer
Grill the chicken on a medium to hot grill, turning occasionally until cooked through, approximately 12 to 15 minutes
Serve and enjoy!