Grilled Chicken Breasts With Turmeric and Lime

Name: Grilled Chicken Breasts With Turmeric and Lime
Total time: 15 min
Yield: 4 to 6 servings
Ingredients: 4 to 6 skinless, boneless chicken breasts, about 1 1/2 pounds; 2 tablespoons olive oil; 3 tablespoons freshly squeezed lime juice; 1/2 teaspoon chile powder; 1/2 teaspoon ground turmeric; 1 teaspoons chopped fresh rosemary (or 2 teaspoons dried); 1 teaspoon finely minced garlic; Salt to taste if desired; Freshly ground pepper to taste; 2 tablespoons melted butter

By Pierre Franey

Total Time: 15 minutes
Rating: 5(1,332)
Comments: Read comments

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.

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 to 6 servings

4 to 6skinless, boneless chicken breasts, about 1½ pounds
2tablespoons olive oil
3tablespoons freshly squeezed lime juice
½teaspoon chile powder
½teaspoon ground turmeric
1teaspoons chopped fresh rosemary (or 2 teaspoons dried)
1teaspoon finely minced garlic
Salt to taste if desired
Freshly ground pepper to taste
2tablespoons melted butter

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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. (Keep in mind that when this recipe was developed, in 1985, boneless chicken breasts weren’t nearly as enormous as most are today, so adjust your cook time accordingly.)
Step 3
Remove the pieces and brush the tops with the melted butter.

Ratings

5 out of 5

1,332 user ratings

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Comments

LadyDi7 years ago

This recipe is easy peasy, and totally delish! I pounded the chicken breasts to ensure uniform thickness, and only marinated them for about an hour. I cooked them on a gas grill on medium for about 25 minutes. Yeah it sounds long, but that's how long it took to get to 145. Then I let them rest for about 10 minutes covered. OMG they were fab.

Greg6 years ago

Totally agree. I don't want shoe leather but I don't want rare chicken either. 3 minutes a side is ridiculous. I use medium to high heat and 6-7 a side

LeslieFSU6 years ago

Sliced the chicken breasts in half horizontally and marinated in a freezer bag in the freezer for about a month. Thawed over 2 days in the refrigerator and cooked on a gas grill. Diced them up and served on salads - both tossed and Caesar salads. This is their true calling. Wonderful flavors.

Andrew2 weeks ago

Good, wouldn't call it revelatory. If I were to repeat it I'd marinate it overnight (I only did an hour or so) as it was a touch bland. Might be nice with some coconut rice.

Beth W,1 month ago

In many months my family has not eaten together, but they ate together tonight: (Indian) Spiced Green Beans Tumeric potatoes Tumeric Lime Chicken YUM!

k2 months ago

By the way, for 2.2 lbs boneless, skinless thighs, I doubled the marinade and used 1.5 t fine/table salt. Perfect.

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