Grilled Chicken Breasts with Turmeric and Lime

We tried Grilled Chicken Breasts with Turmeric and Lime, and the flavor was terrific. The Turmeric brings warmth and depth, while the Lime adds brightness, creating a blend that feels both Caribbean and Indian in spirit. It made a satisfying dinner, and the leftovers were just as good for lunch.

Grilled Chicken Breasts with Turmeric and Lime
New York Times

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.

INGREDIENTS
Yield:4 to 6 servings

4 to 6 skinless, boneless chicken breasts, about 1½ pounds
2 tablespoons olive oil
3 tablespoons freshly squeezed lime juice
½ teaspoon chile powder
½ teaspoon ground turmeric
1 teaspoons chopped fresh rosemary (or 2 teaspoons dried)
1 teaspoon finely minced garlic
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons melted butter

PREPARATION

1. 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.

2. 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. (Keep in mind that when this recipe was developed, in 1985, boneless chicken breasts weren’t nearly as enormous as most are today, so adjust your cook time accordingly.)

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