Turmeric Chicken mixes chicken thighs with a turmeric spice rub featuring turmeric, black pepper, paprika, and garlic powder, then finished with a splash of lemon juice and a touch of honey for a delicious balance of savory and sweet. It’s a quick, healthy, and vibrant dish that’s packed with warm, earthy flavor—perfect for busy weeknights or meal prep.
I’m a huge fan of chicken thighs they hold flavor really well and are juicy and tender. What I love most about this Turmeric Chicken recipe is how quick it is to prepare and cook. In 20 minutes from start to finish you can have the basis for a delicious family dinner.
Once this chicken is almost cooked, I like to add the lemon juice for acidity and the honey to balance out the spices and add a little sweetness. The addition of these last 2 ingredients also gives the chicken a lovely sweet and sticky glaze.
Turmeric not only has a great earthy flavor, but it’s great for health too, try it in a variety of dishes, including my Turmeric Roasted Cauliflower, Moroccan Carrot Lentil Soup, Air Fryer Tandoori Chicken Legs, or Slow Cooker Butter Chicken.
Why You’ll Love This Turmeric Chicken Recipe
Here are more reasons it’s a must-try dish:
- Easy Preparation: This easy chicken recipe only takes 5 minutes to prepare and 15 minutes to cook, making it the ideal mid week dinner option.
- Versatile: Serve it for a quick family dinner with some steamed rice and green salad. Or dress it up for guests, layering it up with a variety of colorful and crunchy vegetables in your favorite salad or rice bowl.
- Anti-inflammatory: Chicken is a lean protein and ground turmeric is powerhouse spice, known for it’s anti-inflammatory properties and antioxidants.
Ingredients You’ll Need
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions
- Chicken: For the best flavor I always opt for boneless, skinless chicken thighs. Not only do they taste great but there is very little prep required.
- Spices: I flavor the chicken with ground turmeric, black pepper, garlic powder and paprika, adding sea salt for extra seasoning.
- Oil: My oil of choice is always olive oil as it has the best nutty flavor.
- Lemon: I always add some fresh lemon juice, which adds a burst of citrus as well as acidity to the dish.
- Honey: I like to add some running honey, the sweetness balancing out the spices on the dish. It also adds a lovely glaze to the chicken.
- Parsley: I always like to add some freshly chopped parsley to garnish the dish, adding a burst of fresh herb flavor.
Recipe Variations
This recipe is versatile and easy to adapt:
- Chicken – I’ve used boneless, skinless chicken thighs, but you could also use bone-in, skin-on thighs, chicken drumsticks, whole chicken leg or even chicken breast. You will just need to adjust the cooking times accordingly.
- Spices – Feel free to add other spices along with the turmeric, like ground coriander or cumin, cayenne pepper, red pepper flakes, or chili powder.
- Fresh Herbs – Finish the dish with any fresh herbs, I used parsley, but basil, cilantro or mint would work well too.
- Low-Carb: Serve the chicken over a bed of zucchini noodles or cauliflower rice instead of pairing it with rice.
Expert tip: Take care when using turmeric as it does stain anything it comes into contact with – hands, clothes, plastic containers.
How to Make Turmeric Chicken
Step 1. Season the Chicken: In a bowl, combine turmeric, salt, black pepper, garlic powder, and paprika. Rub the seasoning all over the chicken thighs.
Step 2. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken and sear for 5-6 minutes on one side until golden brown. Flip and cook for another 5-6 minutes until fully cooked.
Step 3. Finish with Lemon & Honey: Reduce heat to low, drizzle lemon juice and honey over the chicken, and let it cook for 1 more minute, coating the chicken in the glaze.
Step 4. Serve: Remove from heat, garnish with chopped parsley, and serve hot with rice, salad, or roasted vegetables.
Serving Tips
This easy turmeric chicken is perfect with a bowl of steamed white rice. If you prefer a potato side, try my Paprika Roasted Potatoes or Spicy Lebanese Potatoes.
I always serve a big salad for dinner, leafy greens work perfectly with the spiced chicken, try my Lemon Arugula Salad, Simple Kale Salad, or this Lemon Brussels Sprout Slaw.
If you prefer a cooked veggie side dish try these Mediterranean Roasted Vegetables, Roasted Balsamic Brussels Sprouts, Balsamic Roasted Carrots or this Roasted Parmesan Garlic Cauliflower.
Leftover Ideas
If you are lucky enough to have leftover turmeric chicken, you can transform it into another delicious meal:
- Salads & Bowls: Slice the chicken thighs and toss through your favorite salad vegetables. Or add the chicken to your favorite rice or buddha bowls.
- Sandwiches and Wraps: Spread some hummus or tzatziki into bread or wraps, add the chicken and layer up with some of your favorite salad veggies for extra crunch.
Storage Tips
Store leftover chicken in an airtight container in the fridge for 2-3 days. You can then enjoy the chicken cold or warmed up in a hot oven.
To freeze, place the cooled chicken in a ziplock bag, and freeze for up to 3 months. Thaw in the refrigerator before reheating or enjoying cold.
Recipe FAQs
Yes, turmeric and chicken are a great flavor pairing. Not only does turmeric add a wonderful vibrant yellow color to the chicken, but is has a lovely earthy flavor which works well in a spice rub.
If time allows you can marinate the chicken thighs into the spice rub for up to an hour, which will intensify the flavors.
More Chicken Recipes
Turmeric Chicken
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 teaspoon ground turmeric
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey, optional
- 1 tablespoon chopped parsley, garnish
Instructions
- In a bowl, combine turmeric, salt, black pepper, garlic powder, and paprika. Rub the seasoning all over the chicken thighs.
- Heat olive oil in a large skillet over medium heat. Add the chicken and sear for 5-6 minutes on one side until golden brown. Flip and cook for another 5-6 minutes until fully cooked.
- Reduce heat to low, drizzle lemon juice and honey over the chicken, and let it cook for 1 more minute, coating the chicken in the glaze.
- Remove from heat, garnish with chopped parsley, and serve hot with rice, salad, or roasted vegetables.
Notes
- If time allows you can marinate the chicken thighs into the spice rub for up to an hour, which will intensify the flavors
