Turmeric Chicken
Easy to make, this Turmeric Chicken is incredibly flavorful and pairs perfectly with my Asian Cucumber Salad, drizzled with a homemade peanut sauce.
Servings: 6
Calories: 358kcal
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.
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Notes
Peanut butter and cashew butter are my favorites for this sauce, but almond butter, pecan butter, or seed butter are all good too.
Nutrition
Calories: 358kcal | Carbohydrates: 12g | Protein: 26g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 457mg | Potassium: 529mg | Fiber: 1g | Sugar: 3g | Vitamin A: 129IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 3mg