Grilled Chicken Breasts With Turmeric And Lime Food

GRILLED CHICKEN BREASTS WITH TURMERIC AND LIME

Steps:

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

LIME GRILLED CHICKEN BREAST

Steps:

• Mix all ingredients except chicken in plastic bag.
• Add chicken, marinate in refrigerator 4-8 hours.
• Grill or broil approximately 6 minutes per side (or until juices run clear), turning and basting with marinade least twice.
• Slice and serve over rice or salad.
• Optional: Reserve approximately 1/4c of marinade before adding chicken, and use as salad dressing.
• Side note: We love this over a green salad with avocadoes, tomatoes, grated monterrey jack cheese, and fried corn tortilla strips.

GRILLED LIME CHICKEN

Steps:

• Pound with a meat mallet to 1/4-in. thickness. In a shallow dish, combine the lime juice, oil, onions, garlic, 2 tablespoons dill and pepper; add chicken. Turn to coat; refrigerate, covered, 2-4 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium-hot heat for 6-7 minutes on each side, or until a thermometer reaches 165 °. Sprinkle with remaining 1 tablespoon dill.

JUICY GRILLED CHICKEN BREAST WITH CILANTRO AND LIME

Steps:

• Combine olive oil, cilantro, parsley, lime juice, garlic salt, and Cajun seasoning in a large bowl. Add chicken breasts and toss to coat. Marinate in the refrigerate for at least 2 hours, preferably overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 15 minutes. Baste chicken with marinade as it cooks. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

LEMON AND THYME GRILLED CHICKEN BREASTS

Steps:

• Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
• Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon. Mix in olive oil. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
• Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
• Transfer chicken to a platter. Drizzle with oil and garnish with additional lemon juice, olive oil and basil or mint leaves.

CILANTRO-LIME GRILLED CHICKEN

Steps:

• Whisk lime juice, cilantro, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from marinade and shake off excess. Discard remaining marinade.
• Cook chicken on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

GRILLED CHICKEN WITH LEMON AND THYME

Steps:

• Prepare a grill for 2-zone heat (for a gas grill, set one burner to medium-high and one or two burners to low; for a charcoal grill, bank most of the coals on one side). Lightly oil grate. Pat chicken breasts dry; season generously all over with salt and pepper. Place on a rimmed baking sheet; let sit at room temperature at least 30 minutes and up to 1 hour.
• Thinly slice 1 lemon crosswise into rounds; pluck out seeds. Place half of lemon slices in a small bowl. Add garlic and 1 Tbsp. oil and toss to coat; season with salt and pepper. Set remaining lemon slices aside for serving. Slice remaining lemon in half and squeeze juice into another small bowl (you should have about 1/4 cup). Set aside.
• Pat chicken dry again (the salt will have drawn out more moisture) and rub with 2 Tbsp. oil. Grill oiled lemon slices over hot side of grill, turning once, until charred in spots, about 3 minutes. Transfer to a plate. Grill chicken on cooler side of grill, skin side down, until skin is browned and starting to crisp, 15-20 minutes. Turn chicken over, cover, and continue to grill until an instant-read thermometer inserted into the thickest part of breasts registers 160°F, 8-10 minutes longer. If desired, uncover grill, move chicken over to hotter side, and lightly char a minute or two. Transfer to a cutting board and let rest 10-15 minutes.
• Pull chicken meat from bones and slice 1/2" thick. Place on a rimmed platter, shingling slices. Scatter thyme sprigs, olives, grilled lemon slices, and reserved fresh lemon slices over. Season with more salt and pepper; drizzle reserved lemon juice and remaining 1/2 cup oil over. Let sit at least 15 minutes and up to 1 hour before serving.

GRILLED CHICKEN BREASTS WITH LIME AND DILL

Steps:

• Combine all marinade ingredients in heavy ziplock bag and mix.
• Add chicken breasts, seal; turn bag to coat.
• Let stand at room temperature for 15 minutes.
• Cover grill with foil.
• Place breats on foil and cook on grill at low heat setting.
• Cook for 20-30 minutes depending on size of breasts.
• Meanwhile melt the butter.
• Baste the breasts with butter when done.
• Can serve with buttered noodles.

PERSIAN CHICKEN WITH TURMERIC AND LIME

Steps:

• Mix chicken, onion, turmeric, chopped garlic, lime juice, 1 Tbsp. oil, 2 tsp. cumin, 1 tsp. salt, and 3/4 tsp. pepper in a medium bowl.
• Heat 1 Tbsp. oil over medium in a heavy medium saucepan. Add rice and smashed garlic and cook, stirring frequently, until lightly toasted and fragrant, 1-2 minutes. Stir in cardamom, cinnamon, 1/4 tsp. salt, and remaining 1/4 tsp. cumin and 1/4 tsp. pepper. Add 1 3/4 cups water and bring to a boil, then reduce heat and gently simmer, covered, until water is evaporated and rice is cooked, 18-20 minutes. Remove from heat. Let sit, covered, until ready to serve.
• Meanwhile, heat remaining 1 Tbsp. oil over medium-high in a large skillet until very hot but not smoking. Add chicken mixture and cook, stirring occasionally, until chicken is cooked through, 6-8 minutes. Remove from heat. Stir in yogurt, if using, then adjust seasoning to taste. Cover to keep warm.
• Gently toss cucumber, herbs, and remaining 1/4 tsp. salt in a small bowl.
• Fluff rice with a fork and divide among bowls. Spoon chicken over. Top with cucumber salad, pistachios, and sumac, if using. Generously squeeze lime wedges over.