GRILLED CHICKEN BREASTS WITH TURMERIC AND LIME
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
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
LEMONGRASS WINGS
Lemongrass chicken wings - marinate the wings with lemongrass & Asian seasonings for the best party wings ever.
Provided by Rasa Malaysia
Categories Vietnamese Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Use a grater such as Microplane to grate the white part of the lemongrass, about 2 tablespoons. Keep the rest of the lemongrass and cut into 4-inch length, use the back of a knife to pound and smash the lemongrass to release its aroma and flavor.
- Rinse the chicken wings with cold water and pat dry with paper towels. Transfer the wings to a big Ziploc bag and add all the ingredients inside. Combine everything well and make sure that the wings are nicely coated with the fish sauce and lemongrass mixture. Let marinate in the fridge overnight.
- Fire up the grill the next day. Grill the wings until they turn golden brown and nicely charred on both sides. Serve immediately.
Nutrition Facts : Calories 321 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 24 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 3 people, Sodium 1505 milligrams sodium, Sugar 6 grams sugar, UnsaturatedFat 0 grams unsaturated fat
LEMONGRASS GRILLED CHICKEN WINGS WITH RICE NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high and prepare for indirect grilling. On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Combine the lemongrass, 2 tablespoons fish sauce, the brown sugar, 1 tablespoon each sesame oil, lime juice and water and a pinch each of salt and pepper in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the sugar is dissolved, about 1 minute. Pour into a heatproof bowl; stir in 1 more tablespoon lime juice.
- Toss the wings in a separate bowl with 3 tablespoons of the sauce and a pinch each of salt and pepper. Place on the cooler side of the grill (indirect heat), cover and cook, turning once, until cooked through but not browned, 15 to 25 minutes.
- Meanwhile, cook and cool the noodles as the label directs. Cut the cucumber into matchsticks. Toss in a colander with a pinch of salt; squeeze to remove the excess liquid. Add to the noodles along with the chile, herbs and remaining 3 tablespoons sesame oil, 2 teaspoons fish sauce and 2 teaspoons lime juice; season with salt and pepper and toss, adding more lime juice to taste.
- Move the wings to direct heat; cook, turning and brushing with some of the remaining sauce, until crisp, 10 more minutes. Transfer to a bowl and toss with the remaining sauce. Serve with the noodles.
Nutrition Facts : Calories 660, Fat 37 grams, SaturatedFat 8 grams, Cholesterol 187 milligrams, Sodium 1066 milligrams, Carbohydrate 45 grams, Fiber 2 grams, Sugar 8 grams, Protein 36 grams
MALAYSIAN TURMERIC AND LEMONGRASS CHICKEN WINGS
This was served at a recent dinner party and was a great hit. You do need to marinate the wings overnight.
Provided by Member 610488
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine coconut milk, shallots, garlic, lemongrass, jalapeños, ginger, lime juice, tamarind juice, fish sauce, kosher salt, turmeric, and 1 cup water in a blender. Purée mixture until a smooth marinade forms.
- Place chicken wings in a large baking dish. Pour marinade over; turn wings to coat evenly. Cover chicken and chill overnight.
- Remove chicken from marinade, shaking any excess marinade back into dish. Transfer chicken to a large platter. Let stand at room temperature for 15 minutes.
- Transfer marinade to a large saucepan and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until marinade thickens, 10-15 minutes. Pour half of marinade into a small bowl; set aside for basting chicken while it grills. Keep remaining marinade in saucepan; cover and keep warm until ready to serve the chicken.
- Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Oil grill grates to prevent sticking. Grill chicken wings, turning every 5 minutes and basting occasionally with marinade in small bowl, until fat is rendered and skin is nicely charred in spots, 30-35 minutes. (The key here is to turn the wings often so the skin doesn't burn.).
- Continue cooking chicken without basting (so it will get crisp) until wings are cooked through, about 10 minutes longer.
- Transfer chicken to a large platter and let it rest for 5 minutes. Squeeze lime wedges over wings. Transfer marinade in saucepan to a small bowl. Serve warm marinade alongside chicken as a dipping sauce.
Nutrition Facts : Calories 890.7, Fat 66.6, SaturatedFat 26, Cholesterol 262.2, Sodium 1484.2, Carbohydrate 6.8, Fiber 0.5, Sugar 0.6, Protein 64.5
More about "grilled turmeric and lemongrass chicken wings recipes"
LEMONGRASS, CILANTRO & GARLIC GRILLED CHICKEN WINGS
From grillgirl.com
Reviews 5Estimated Reading Time 2 mins
- Combine olive oil, lemongrass/or zest, cilantro, garlic, turmeric, sea salt and pepper in the food processor and pulse until uniformly mixed- you are looking to make a seasoning “paste”. Next, reserve about 2 tbsp of the marinade to drizzle before serving. Marinate the chicken wings for 30 minutes before putting on the grill.
- Prepare your grill for medium direct heat at 350 degrees. I used my Green Mountain Grill Pellet Smoker and set it for 375 degrees with the smoker holes wide open. Grill your wings, turning halfway during the process, for approximately 15-18 minutes OR until the internal temperature has reached 170 degrees with an internal read thermometer.
- Once you’ve reached 170 degrees (I recommend using an internal read thermometer such as the thermapen to check internal temp), pull the wings off and drizzle with the remaining marinade. Prepare for out of this world flavor combination! Enjoy!
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