Turmeric Chicken with Lemon Radish Salad
Grilled Turmeric Chicken Thighs topped with a vibrant lemon-radish salad. This method creates perfectly tender, full-flavored chicken every time!
Servings: 4 servings
Equipment
- Mixing bowls
- Grill, grill pan, or cast-iron skillet
Ingredients
- 2/3 cup plain whole-milk yogurt
- 2 garlic cloves, grated or minced
- 1 tsp. honey
- 1 1/2 tsp ground turmeric
- 1 tsp. paprika
- 1/2 tsp. ground cumin
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
- 1.25 lbs. boneless, skinless chicken thighs, trimmed
- Zest and juice of 1 lemon, divided
- About 6 to 8 radishes, thinly sliced on a mandoline
- 1/3 cup mint, parsley, or cilantro, torn (I prefer the rustic look of torn herbs over chopped for this dish)
- Olive or avocado oil for cooking
Instructions
- In a large bowl, combine yogurt, garlic, honey, turmeric, paprika, cumin, salt, pepper, and lemon zest (reserve lemon juice for radish salad); mix to combine. Add chicken and turn to coat. Cover and refrigerate for 2 hours or up to overnight.
- About 30 minute before grilling the chicken, prepare radish salad by combining radishes, herbs, and lemon juice in a bowl. Season with a pinch of salt.
- If using a grill, clean and oil the grates. Set the grill to medium-high or heat a grill pan or cast-iron skillet coated with olive oil on the stovetop over medium-high.Grill the chicken for 6 to 7 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
- Transfer chicken to a serving platter and spoon radish salad overtop.
Nutrition
Serving: 2chicken thighs with salad | Calories: 220kcal | Carbohydrates: 8g | Protein: 20g | Fat: 12g | Saturated Fat: 3g | Sodium: 710mg | Fiber: 1g | Sugar: 5g