Grilled Chicken Breasts With Turmeric and Lime

By Pierre Franey

Updated May 23, 2018

  • Craig Lee for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
5(1,470)
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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.

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Ingredients

Yield:4 to 6 servings

  • 4 to 6 skinless, boneless chicken breasts, about 1 ½ pounds

  • 2 tablespoons olive oil

  • 3 tablespoons freshly squeezed lime juice

  • ½ teaspoon chile powder

  • ½ 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

1 gram carbs; 93 milligrams cholesterol; 215 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 11 grams fat; 306 milligrams sodium; 26 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.)

  3. Step 3

    Remove the pieces and brush the tops with the melted butter.

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Ratings

5 out of 5
1,470 user ratings
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Comments

Greg

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

LadyDi

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.

LeslieFSU

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.

Melissa H.

I, for sure, will cut the breast thinner next time. It was great but the breast I used were too thick for the best outcome. I think I may pound them like LadyDi suggested earlier.

So GOOD

So easy and good! I mistakenly had thawed thighs instead of breasts but was still great. Seasoning was perfect. I cooked in my ninja foodi grill

pwtesuji

Cutlets work splendidly in 2-3 minutes a side.

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