Best 11 Grilled Chicken Breasts With Turmeric And Lime Recipes

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Welcome to the world of flavors, where grilled chicken breasts, infused with the aromatic turmeric and the tangy zest of lime, take center stage. This delightful dish promises a journey of culinary bliss, tantalizing your taste buds with a harmonious blend of spices and herbs. Whether you're a seasoned grill master or a novice cook looking to expand your culinary repertoire, this recipe guide will lead you step-by-step through the process of creating grilled chicken breasts that are juicy, flavorful, and bursting with vibrant colors. Prepare to embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON TURMERIC GRILLED CHICKEN RECIPE



Lemon Turmeric Grilled Chicken Recipe image

Lemon Turmeric Grilled Chicken is a healthy and flavorful chicken that you can grill up for your family. It is a new twist on lemon chicken.

Provided by Deanna

Time 55m

Number Of Ingredients 5

1 whole lemon (juiced)
1 clove garlic (minced)
1 teaspoon turmeric
1/2 teaspoon lemon pepper
4 boneless chicken breasts (thin)

Steps:

  • In a bowl add the juice of 1 whole lemon along with the garlic, turmeric, and lemon pepper.
  • Whisk it all together and pour it into a Ziploc bag.
  • Add the chicken breasts and put the bag in the fridge and let the chicken marinade for at least 30 minutes.
  • Take the chicken out the marinade and put them on a hot grill.
  • Cook the chicken till it is done, about 25 minutes.
  • Serve the chicken out and ENJOY!

Nutrition Facts : Calories 0 calories

GRILLED CHICKEN BREASTS WITH TURMERIC AND LIME



Grilled Chicken Breasts With Turmeric and Lime image

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.

Provided by Pierre Franey

Categories     dinner, poultry, main course

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

4 to 6 skinless, boneless chicken breasts, about 1 1/2 pounds
2 tablespoons olive oil
3 tablespoons freshly squeezed lime juice
1/2 teaspoon chile powder
1/2 teaspoon ground turmeric
2 teaspoons chopped fresh or crushed dried rosemary leaves
1 teaspoon finely minced garlic
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons melted butter

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.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 307 milligrams, Sugar 0 grams, TransFat 0 grams

GRILLED LIME CHICKEN



Grilled Lime Chicken image

A wonderful citrusy marinade makes this chicken tangy and tasty. A few hours before dinner, simply marinate the chicken for a fuss-free meal later on.-Lisa Dougherty, Vacaville, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 7

8 boneless skinless chicken breast halves (4 ounces each)
1/2 cup lime juice
1/3 cup olive oil
4 green onions, chopped
4 garlic cloves, minced
3 tablespoons chopped fresh dill, divided
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 127 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 56mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

LEMON AND THYME GRILLED CHICKEN BREASTS



Lemon and Thyme Grilled Chicken Breasts image

These classic herb and lemon-seasoned chicken breasts will win over fans, especially when cooked over charcoal to give them the deepest, smokiest taste. For dark meat lovers, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs and make everyone happy.

Provided by Melissa Clark

Categories     barbecues, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

4 (6-ounce) boneless, skinless chicken breasts
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons chopped thyme leaves
4 garlic cloves, crushed and peeled
2 lemons, as needed
2 tablespoons extra-virgin olive oil, more as needed
Torn basil or mint leaves, as needed

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.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 2 grams, Sodium 496 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED CHILE-CILANTRO-LIME CHICKEN



Grilled Chile-Cilantro-Lime Chicken image

This easy chile-cilantro-lime chicken is salty, sweet, sour, and spicy. It's great on salads, with rice, or in burritos and wraps!

Provided by boltfan

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 10

¼ cup fresh lime juice
2 tablespoons olive oil
2 cloves garlic, minced
1 lime, zested
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon red pepper flakes, or to taste
½ teaspoon ground cumin
4 medium skinless, boneless chicken breast halves
2 tablespoons chopped fresh cilantro

Steps:

  • Whisk lime juice, olive oil, garlic, lime zest, salt, brown sugar, red pepper flakes, and cumin together in a small bowl. Place chicken in a large plastic bag or a bowl and add lime marinade. Seal the bag or cover the bowl and place in a refrigerator to marinate for 30 minutes to 24 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place chicken breasts on the preheated grill and cook until no longer pink in the center and skin is golden and lightly charred, about 5 minutes per side. Transfer chicken breasts to a plate and let rest for 5 minutes. Slice and garnish with cilantro.

Nutrition Facts : Calories 204 calories, Carbohydrate 5.2 g, Cholesterol 64.6 mg, Fat 9.7 g, Fiber 0.8 g, Protein 24 g, SaturatedFat 1.7 g, Sodium 639.9 mg, Sugar 1.8 g

LIME GRILLED CHICKEN BREAST



Lime Grilled Chicken Breast image

This recipe came about after months of experimenting, my husband (who usually dislikes boneless, skinless chicken) finally declared it "the one." Delicious and savory chicken breast marinated with garlic, lime and cilantro, grilled to perfection, and served over rice or salad. Healthy with a south-of-the-border flair.

Provided by brandymk

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 -6 small boneless skinless chicken breasts
1/4 cup fresh squeezed lime juice
1 tablespoon white vinegar
1/4 cup water
1/3 cup olive oil
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh garlic (about 4 large cloves)
1 thinly sliced jalapeno (de-seed if you prefer a milder spice)
1 teaspoon cumin powder
1 teaspoon salt
1/2 teaspoon black pepper

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 SOY-LIME CHICKEN BREASTS



Grilled Soy-Lime Chicken Breasts image

These grilled chicken breasts are marinated in a soy-lime sauce and served over a crispy bed of lettuce and herbs for a summer lunch or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 7

4 boneless skinless chicken breasts
1/4 cup freshly squeezed lime juice, (about 2 limes)
1/4 cup soy sauce
1/4 cup extra-virgin olive oil
1 head Boston lettuce, washed, leaves separated
1 fresh mint
1 fresh cilantro

Steps:

  • Whisk together lime juice, soy sauce, and oil in a bowl. Place chicken breasts on a work surface between two layers of waxed paper or plastic wrap. Using the smooth side of a meat pounder, pound the chicken breasts until all the pieces are an even 1/2-inch thickness.
  • Place chicken breasts in a resealable plastic bag or glass baking dish. Pour marinade into bag or over chicken in dish. Refrigerate at least 3 hours or overnight.
  • Heat a grill or grill pan over medium heat. Remove chicken from marinade, letting excess drip off. Grill chicken until cooked through, about 3 minutes per side. Shred or slice chicken, and serve with lettuce leaves and herbs on the side. See the top left tin image for reference.

GRILLED CHICKEN BREASTS WITH LIME AND DILL



Grilled Chicken Breasts With Lime and Dill image

This is a very easy and very tasty chicken dish. I can even eat this on Weight Watchers,I just don't serve with the buttered noodles. Marinate time is only 15 min. so it is also quick. Prep time does not incluce marinating. Can't remember where I got this recipe from to give them credit.

Provided by Baby Chevelle

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
2 tablespoons butter
1/4 cup lime juice or 1/4 cup lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried dill weed
1/2 teaspoon dried onion flakes

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.

Nutrition Facts : Calories 185.5, Fat 7.2, SaturatedFat 4, Cholesterol 83.7, Sodium 263.6, Carbohydrate 1.5, Fiber 0.1, Sugar 0.3, Protein 27.4

JUICY GRILLED CHICKEN BREAST WITH CILANTRO AND LIME



Juicy Grilled Chicken Breast with Cilantro and Lime image

My husband was craving marinated grilled chicken, and since I was out of our normal marinade, I decided to make one of my own with the fresh herbs from my garden. It turned out to have a light, summery flavor and so juicy! Excellent when served with grilled corn on the cob!

Provided by brenda boyle

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h25m

Yield 2

Number Of Ingredients 7

⅔ cup olive oil
½ cup chopped fresh cilantro
¼ cup chopped fresh parsley
2 limes, juiced
1 teaspoon garlic salt
½ teaspoon Cajun seasoning (such as Slap Ya Mama®)
2 large skinless, boneless chicken breast halves

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).

Nutrition Facts : Calories 1043.8 calories, Carbohydrate 16.4 g, Cholesterol 129.2 mg, Fat 92.2 g, Fiber 1.2 g, Protein 38.4 g, SaturatedFat 15.3 g, Sodium 1453.8 mg, Sugar 0.4 g

GRILLED CHICKEN WITH LEMON AND THYME



Grilled Chicken with Lemon and Thyme image

A grilling recipe that's make-ahead friendly and doesn't have to marinate for hours to pick-up great flavor? Oh have we got you covered.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Chicken     Grill     Lemon     Olive     Garlic     Thyme     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 7

3 Tbsp. plus 1/2 cup extra-virgin olive oil, divided, plus more for grill
4 skin-on, bone-in chicken breasts (about 3 lb.)
Kosher salt, freshly ground pepper
2 lemons
4 garlic cloves, crushed
3 large sprigs thyme
1 cup torn pitted Castelvetrano olives

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.

PERSIAN CHICKEN WITH TURMERIC AND LIME



Persian Chicken with Turmeric and Lime image

A crisp cucumber and fresh herb salad makes a light yet vibrant companion to this golden dish. A squeeze of fresh lime juice and a dollop of yogurt added at the finish lends a lovely citrus tang and a touch of creaminess.

Provided by Mindy Fox

Categories     Dinner     Chicken     Rice     Lime Juice     Yogurt     Cardamom     Cucumber     Herb     Mint     Cilantro     Pistachio

Yield 4 servings

Number Of Ingredients 17

1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 medium onion, halved, thinly sliced
2 teaspoons ground turmeric
3 large garlic cloves, finely chopped, plus 1 garlic clove, smashed
2 tablespoons fresh lime juice, plus 8 wedges for serving (3-4 limes total)
3 tablespoons olive oil, divided
2 1/4 teaspoons ground cumin, divided
1 3/4 teaspoons kosher salt, divided, plus more
1 teaspoon freshly ground black pepper, divided
1 cup basmati rice
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1 cup plain yogurt (optional)
1 English hothouse or large standard cucumber, peeled if desired, quartered lengthwise, cut crosswise into 1/2" pieces (about 2 cups)
1 cup (packed) herb leaves, such as mint, cilantro, and/or dill
1/3 cup shelled unsalted pistachios, coarsely chopped
Sumac (for serving; optional)

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.

Tips:

  • Choose the Right Chicken Breasts: Use boneless, skinless chicken breasts of similar size to ensure even cooking.
  • Make a Flavorful Marinade: The marinade infuses flavor into the chicken, so don't skip it. Combine turmeric, lime juice, olive oil, garlic, ginger, cumin, coriander, salt, and pepper for a zesty and aromatic blend.
  • Marinate for at Least 30 Minutes: Allow the chicken to soak up the marinade flavors for at least 30 minutes, but ideally overnight for deeper flavor.
  • Preheat Your Grill: Preheat your grill to medium-high heat (about 400°F) to get those nice grill marks and ensure even cooking.
  • Don't Overcrowd the Grill: Avoid overcrowding the grill to allow proper heat circulation and even cooking. Cook the chicken breasts in batches if necessary.
  • Cook to the Right Internal Temperature: Use a meat thermometer to check the internal temperature of the chicken breasts. Aim for an internal temperature of 165°F (74°C) to ensure they are cooked through and safe to eat.
  • Let the Chicken Rest: Once cooked, let the chicken breasts rest for a few minutes before slicing or serving. This allows the juices to redistribute, resulting in more tender and flavorful meat.

Conclusion:

Grilled chicken breasts with turmeric and lime offer a delightful blend of flavors and textures. By following the tips and techniques outlined in this article, you can create a delicious and healthy meal that is perfect for any occasion. Experiment with different marinades and sides to create your own unique variations and enjoy this versatile dish all summer long.

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