TURMERIC CHICKEN RUB
Don't let chicken get boring. If you love Indian inspired flavors, this could be the chicken rub for you!
Provided by The Gracious Pantry
Categories Condiments
Time 5m
Number Of Ingredients 7
Steps:
- Stir all the spices together in a small mixing bowl until well combined.
- Store in an air-tight container in your spice cabinet.
Nutrition Facts : ServingSize 1 tbsp., Calories 50 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, Sodium 11 mg, Fiber 2 g
GRILLED CHICKEN BREASTS WITH TURMERIC AND LIME
The secret to these five-star chicken breasts is a simple, flavorful marinade of turmeric, rosemary, garlic, lime juice and olive oil. Most importantly, as with all white meat chicken, don't overcook it or you'll end up with well-seasoned shoe leather.
Provided by Pierre Franey
Categories dinner, poultry, main course
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 307 milligrams, Sugar 0 grams, TransFat 0 grams
SPICE-RUBBED CHICKEN THIGHS
For our must-have meal, we roast chicken using bone-in, skin-on thighs. This version without skin and bones has a zesty rub of turmeric, paprika and chili powder. -Bill Staley, Monroeville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix the first eight ingredients. Sprinkle over both sides of chicken., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side.
Nutrition Facts : Calories 169 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 460mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
INDIAN CHICKEN RUB
Chicken rub with Indian flavor. Serve with white rice or vegetables.
Provided by Armando Sepulveda-Sheffield
Categories Side Dish Sauces and Condiments Recipes
Time 16m
Yield 24
Number Of Ingredients 15
Steps:
- Mix paprika, chili powder, curry powder, cumin, garlic powder, turmeric, cardamom, coriander, onion powder, mustard, fennel seeds, garam masala, sage, salt, black pepper, and ginger together in a bowl.
Nutrition Facts : Calories 13.2 calories, Carbohydrate 2.3 g, Fat 0.5 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 8.7 mg, Sugar 0.4 g
ROASTED CHICKEN RUB
Herb and smokey spice blend that complements chicken.
Provided by Semigourmet
Time 10m
Yield 6
Number Of Ingredients 10
Steps:
- Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper, rosemary, and cayenne pepper together in a bowl. Transfer spice mixture to a spice grinder or food processor and blend until smooth.
Nutrition Facts : Calories 19.9 calories, Carbohydrate 4.4 g, Fat 0.3 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 976.6 mg, Sugar 0.9 g
TURMERIC CHICKEN WITH TOUM
This is easily the juiciest chicken you've ever had. Yogurt tenderizes the meat, then forms a shell around the bird that prevents any juices from escaping.
Provided by Ori Menashe
Categories Dinner Lunch Roast Chicken Garlic Fennel Orange Juice Yogurt Marinate Blender Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free
Yield Makes 1 chicken; serves 2 to 4
Number Of Ingredients 22
Steps:
- Toum
- Combine the garlic, lemon juice, salt, and orange blossom water in a blender. Pulse on the lowest setting until just combined. Then in a slow and steady stream, add the oil while continuing to blend on low, gradually increasing the speed to medium-high until the mixture has fully emulsified. The consistency should be similar to mayonnaise with some soft peaks.
- Store in an airtight container in the refrigerator for up to 1 week. The consistency will thicken slightly after refrigeration.
- Note: The garlic is what binds the oil with the other liquids to make more of a solidified consistency. If you double this recipe, it will be even easier for your blender to emulsify the ingredients.
- Marinade
- In a bowl, combine the ground turmeric, orange peel, fennel, cumin, coriander, garlic, and fresh turmeric. Then add the orange juice, orange blossom water, and yogurt and stir to combine.
- Chicken
- Season the cavity of the chicken with salt and pepper. Rub some of the marinade inside the cavity of the chicken.
- Using kitchen twine, tie the legs together. I like to keep the wings loose and not tied so the breasts and wings get crispy.
- Evenly season the outside of the chicken with salt and pepper. Place the chicken on a sheet pan and let it sit, uncovered, at room temperature for 30 minutes. Then rub the marinade all over the outside. (It may seem like a lot but use it all.) Transfer the sheet pan, uncovered, to the refrigerator and marinate overnight.
- When ready to cook, remove the chicken from the refrigerator and let sit at room temperature for 2 hours prior to cooking. (Cooking the chicken cold will take longer and might dry out the meat.)
- Preheat the oven to 450°F. Place the chicken breast-side up on the rack of a roasting pan. Roast for 40 to 50 minutes (if the skin is browning too quickly, decrease the heat to 375°F), until the meat between the leg and thigh feels tender to the touch or using an instant-read thermometer placed in the thigh, the temperature reaches 160° to 165°F. Remove the chicken from the oven and let rest for 15 minutes to let the juices redistribute. Cut off the kitchen twine, carve, and serve with a side of toum.
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