Easy to make, this Turmeric Chicken is incredibly flavorful and pairs perfectly with my Asian Cucumber Salad, drizzled with a homemade peanut sauce. I’ve included an option to cook the marinated chicken thighs whole, or you can also make skewers for a fun presentation. You’ll also enjoy the mango variation listed in the recipe.
This turmeric chicken was inspired by a fantastic lunch I had at a local Thai restaurant. It came paired with a zippy cucumber salad, rice, and peanut sauce.
I came home inspired to immediately re-create the dish. It’s now been a staple in our house for over nine years and it’s one of my most loved recipes for entertaining.
This recipe started as chicken skewers, but over the years I’ve simplified it to marinated turmeric chicken thighs at times. So you’ll find both of my versions below in the recipe
Ingredients & Substitutions
- Chicken thighs – I like to use boneless skinless chicken thighs, but you can also use chicken breasts. If you use chicken breasts, cut them in half lengthwise so they take on more marinade flavor. Or if you’re making the skewers, cube them up evenly.
- Garlic & Ginger – together create most of the flavor of this marinade. Try using a garlic press or mince up the garlic and ginger together in a mini food processor to speed things up.
- Coconut aminos – tamari, or low-sodium soy sauce (gluten-free) all work here. I like coconut aminos because it has a sweet flavor. When I use soy sauce, I add a drizzle of honey or maple syrup as well.
- Turmeric – adds subtle flavor, but mostly it adds a beautiful color to the finished chicken.
How to make this recipe step by step
Step 1: Start by mixing together the turmeric marinade in a glass container. Add the chicken thighs whole, or cut them into cubes if you’re making the skewers.
Step 2: Add the chicken and turn to thoroughly coat in the marinade before covering with a lid and refrigerating for up to one day.
When you’re ready to serve dinner, preheat the grill, start the rice, and make the peanut sauce.
Step 3: When the grill is ho,t add the chicken skewers or chicken thighs to the preheated and seasoned grill. Continue to simmer the peanut sauce while the chicken cooks.
Step 4: When the chicken easily releases from the grill, turn it over and cook until done, or instant-read the thermometer registers 165°F.
Remove the chicken from the grill and serve immediately.
Ways to serve this
- I like to serve this turmeric chicken with my Instant Pot White Rice, the peanut sauce, and my Asian cucumber salad made with the mango variation.
- We’ve also enjoyed this chicken over my Cilantro Lime Slaw for a simple and fresh dinner.
- This turmeric chicken is so good in my Mandarin Chicken Salad in place of the plain chicken called for in the recipe.
FAQ’s
Yes, you can use chicken breasts instead of chicken thighs, just take care not to overcook them as they dry out easily. You’ll find the rest of my tips in ingredients and substitutions for the best way to use chicken breasts if desired.
Yes, you can bake this turmeric chicken instead of grilling it. Preheat the oven to 425ºF, place the marinated chicken in an 8-10″ baking dish, and bake until the chicken registers 165ºF, about 20 minutes. You can also pan fry it on the stove top with a little oil over medium heat until done, 6-8 minutes per side or so.
Storing leftovers
- To store – Place any leftover turmeric chicken into an airtight container and refrigerate for up to three days.
- Make ahead – You can marinate this chicken up to one day in advance, but it is best grilled right before serving.
- Reheating – To reheat the chicken, place it in a skillet, add a little water, cover with the lid, and simmer until heated through.
- To freeze – Place any leftover chicken into an airtight container and freeze for up to one month. Defrost in the refrigerator overnight.
Tips & Tricks
- The chicken skewers are a really fun presentation, but they definitely take more time. Most of the time, you’ll find me placing the marinated chicken thighs right on the grill and not bothering with the skewers.
- You can use chicken breast, but they are not as forgiving as chicken thighs and easily dry out. Plus, they don’t take on as much flavor during the marinade time because they are much thicker. If you do want to use chicken breast, I recommend keeping them up and marinating them for up to 12 hours before threading them onto skewers and grilling.
Dietary Options & Substitutions
- Dairy-free & Paleo – This recipe is dairy-free as written, but to make it Paleo, use cashew butter or almond butter in place of the peanut butter for the peanut sauce. Cashew butter is our favorite and makes an incredible ‘peanut sauce’.
More Asian Chicken Recipe Inspiration
I really hope you enjoy this Turmeric Chicken recipe! If you do get a chance to make this, I’d love to hear from you in the comments.
Turmeric Chicken
INGREDIENTS
Turmeric Chicken
- 1.5 pounds boneless skinless chicken thighs - about 4-6
- 2 cloves garlic - minced
- 1 tbsp minced fresh ginger
- 1 tsp ground turmeric powder
- 2 tbsp coconut aminos - tamari, or gluten free soy sauce
Creamy Peanut Sauce
- 2 tbsp minced fresh ginger
- 2 cloves garlic - minced
- 1 can full-fat coconut milk - I like the Native Forest brand
- 1/4 cup peanut butter - unsalted, unsweetened, cashew butter or almond butter
- 1 tbsp Grade A amber maple syrup - honey, or agave nectar
- 1/4 cup coconut aminos - tamari, or gluten free soy sauce
- 1 tsp red pepper flakes - or to your taste,
- 2 tbsp lime juice - freshly squeezed
Extras
- Instant Pot White Rice
- Asian Cucumber Salad
- Chopped peanuts, cilantro, and lime wedges
INSTRUCTIONS
- Cut the chicken into 1" cubes or leave them whole. Soak wood skewers in water up to 1 day before using them to prevent burning.
- In a glass container, mix the garlic, ginger, turmeric, and coconut aminos together until smooth. Add the chicken and turn to thoroughly coat. Marinate up to 1 day.
- Preheat the grill to 425-450ºF. While the grill heats, make the peanut sauce by adding all the ingredients listed except the lime juice. Bring to a boil, then lower to a simmer, stirring occasionally until it's thickened, 10-15 minutes.
- If you're making skewers, remove them from the soaking water and drain. Thread the chicken cubes on piece by piece leaving a small amount of space between.
- Place the chicken on the heated and oiled grill. For whole chicken thighs, grill about 6-8 minutes per side, and around 6 minutes per side for skewers, or until the chicken reaches 165ºF on an instant-read thermometer.
- Whisk the lime juice into the finished peanut sauce and serve it with the finished chicken, Instant Pot White Rice, and Asian Cucumber Salad.
NOTES
nutrition facts
This recipe was originally published in 2016 and updated in 2025 with new photos, more tips, and information.
Hi Kari, I made this for a group of 10 this weekend (minus garlic due to a sensitivity). It was delicious! It’s the 2nd time I’ve made it and both times I wish I had worn gloves to prevent my fingers from turning yellow! LOL. I use coconut aminos vs. tamari and it makes the chicken delicious and tender! One note however… I question the use of thighs. They are small, a pain to cut evenly, and just don’t present well for skewers. Next time I’m using breasts. 🙂
I’m so glad you enjoyed them, and yes you definitely have to watch that turmeric! I personally like to use chicken thighs because the meat is nice and moist, where chicken breasts while easier to cut are also easier to turn into sawdust on the grill. If you decided to try the thighs in the future, try freezing them for 30-45 minutes, or cutting them up partially defrosted which does make it easier. Also if you have a really sharp knife, they cut up nicely, so that might help as well!
Kari You are beauty. All dishes are awesome. I am going o try few to impress my gf lol :p
By the way your blog is really awesome, i just bookmarked and i love to see your most post.
Thanks so much and I hope the recipes are a hit with your girlfriend!
Asian flavors are of my favorites and something I’m always looking to incorporate into my weekly meal rotation. This is so awesome! Thanks.
Me too, I never get enough of Asian flavors, especially Thai cuisine!
This looks delicious! I love Thai food so much.
Me too, I hope to go there someday and eat and eat and eat!!!
OMG! Anyone who knows me knows that I LOVE my Asian flavors. It is absolutely genius that you made a “peanut’ sauce without any peanuts. This recipe rocks my socks. Nice job!
Thank you Kelly, I absolutely love Asian flavors too!
Peanut sauce with chicken is a favorite of mine! This looks like a wonderful dish to add to my dinner rotation.
Me too, I never get enough peanut sauce, or cashew sauce in this case! 🙂
This looks AMAZING! Love all of that beautiful sauce!!! Sate is a favorite in my home. Can’t wait to try this.
Thank you, I really hope you enjoy it!
I love the sound of this! I’m adore anything with a creamy peanut sauce. Your photos are so lovely and crisp 🙂
Thank you, I absolutely love peanut sauce too!
Omgomgomg cannot WAIT to try the peanut sauce!! My favorite!!
Peanut sauce is a favorite of mine too, so it’s nice to have an allergy friendly version!
This lighter recipe really hits the spot right now amid all the holiday excess! 🙂
I know right!?! I feel like I can’t fit in another cookie… but then I do anways! 🙂