Turmeric Garlic Marinade Recipes

TURMERIC GARLIC MARINADE

Steps:

• Stir garlic and turmeric into 1/2 cup water. Brush over steaks, and marinate overnight in refrigerator.

PERUVIAN MARINADE FOR CHICKEN

Steps:

• Whisk all marinade ingrediants together in a bowl.
• Place chicken breasts in a large ziplock bag and pour marinade over top.
• Refrigerate for at least 30 minutes but no longer than 4 hours.
• Heat a grill to medium-high. Chicken is easiest grilled if you brush vegetable oil liberally on the grill first so it doesn't stick.
• Grill, with lid down for 7 to 7 1/2 minutes per side.

GARLIC AND TURMERIC CHICKEN

Steps:

• Smash, Skin and chop the garlic.
• Add all the marinade ingredients into a bowl and crush together.
• Wash the chicken, roll in the marinade.
• You can leave it upto 24 hours in the fridge if you want a deeper flavour but can also cook straight away.
• Use a little oil to grease an oven dish.
• Chop the mushrooms, lay in the oven dish as a base.
• Place the marinated chicken ontop the mushrooms.
• Cook in a medium grill for 8minutes each side.
• Check it's cooked through by pushing a fork into the thickest bit of the chicken and seeing if the juices run clear.

TURMERIC-GINGER MARINADE

Steps:

• Toast the turmeric and chilli powder in a dry frying pan. Mix with the grated ginger, garlic cloves and vegetable oil. Season.

TURMERIC LEMON CHICKEN

Steps:

• Combine lemon juice, turmeric, garlic and onion in a large bowl.
• Add chicken, turning to coat with marinade.
• Marinade in fridge for 8 hours or overnight, turning occasionally of marinade doesn't cover chicken.
• Remove chicken from marinade.
• Sprinkle lightly with salt and pepper.
• Grill or broil chicken and onions until done, turning once.
• Serve topped with onions.

TURMERIC CHICKEN WITH TOUM

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.