Golden Turmeric Chicken

5 from 2 votes

Tender, juicy golden turmeric chicken comes together with a simple marinade of olive oil, lemon, honey, Dijon, garlic, and turmeric. Cook it on the grill, in a skillet, or in the oven for an easy, healthy weeknight dinner.

Course Dinner

Cuisine American

Keyword Golden Chicken, golden chicken recipe, Turmeric Chicken, turmeric chicken recipe

Prep Time 10

Cook Time 12

Marinating Time 2

Total Time 2 22

Servings servings

Calories 289kcal

Author Blair Lonergan

Ingredients

¼ cup olive oil
¼ cup lemon juice
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon ground turmeric
3 cloves garlic, minced (about 1 tablespoon total)
Kosher salt and ground black pepper, to taste
2 lbs. boneless, skinless chicken thighs (or sub with boneless skinless chicken breasts)
Vegetable oil or canola oil, for the grill or pan

Instructions

In a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, turmeric, garlic, salt, and pepper. Add the chicken to the bowl, toss to coat in the marinade, and cover with plastic wrap. Place the chicken in the refrigerator to marinate for at least 2-3 hours, or overnight.
When ready to cook the chicken, remove the chicken from the marinade and allow the chicken to sit and come to room temperature for about 30 minutes. Discard the marinade.

To Grill the Chicken (Preferred Method)

Preheat your grill to medium-high heat (about 400-450°F). Brush the grill with a little bit of oil to prevent the meat from sticking. Place the chicken thighs directly on the grill grates and grill for approximately 6-7 minutes per side, or until the internal temperature in the thickest part of the thigh reads 165°F.

To Bake the Chicken

Preheat the oven to 425°F. Place the chicken thighs on a rimmed baking sheet lined with foil or in a greased baking dish. Bake until the internal temperature in the thickest part of the thigh reads 165°F, about 20 minutes.

To Cook the Chicken in a Cast Iron Skillet

Heat a cast iron skillet over medium heat. Add about 1 tablespoon of oil to the skillet, or enough to coat the bottom of the skillet. When the oil shimmers, add the chicken and cook until the meat reaches an internal temperature of 165°F, about 6-7 minutes per side.
Let the chicken rest for a few minutes before slicing and serving.

Video

Notes

Use chicken breasts instead of thighs. Cook for about 5 minutes per side for thin breasts, or 10 to 12 minutes per side for thicker ones. Look for an internal temperature of 165°F.
No fresh garlic? Use ¾ teaspoon garlic powder.
Marinate at least 2 hours. Overnight is even better, but don't go past 24 hours or the meat will become mushy.
Use a meat thermometer. Cook times vary based on the size of the chicken and the temperature of your grill or oven. The chicken is done at 165°F.
Let it rest. A 5 to 10 minute rest before slicing keeps the juices in the meat.
Add fresh herbs. Rosemary, chives, parsley, or thyme all work well in the marinade.
Make it spicy. Add hot sauce, cayenne, or red pepper flakes to the marinade for heat.
Save some marinade for serving. Set aside a couple of tablespoons of fresh marinade before adding the raw chicken if you'd like a sauce on the side.
Storage. Cooked chicken keeps in the fridge for 3 to 4 days or in the freezer for up to 3 months. Reheat in a 350°F oven for 10 to 15 minutes.

Nutrition