Grilled Chicken Breasts With Turmeric and Lime

Mine were shoe leather. Don’t know what I did wrong. Isn’t chicken supposed to be cooked to 160 degrees? I marinated 1.5 hours. Cooked to 160 degrees. Too tough to eat.

LadyDi - it's been five years, but I have always wanted to ask how large your chicken breasts were (lewd, I know). There is such a size difference from brand to brand and store to store now. A judgmental approximation would be fine. Will continue to experiment on my own.

Very tasty! Since short on time, I used chicken tenders instead of full chicken breasts. Marinated for one hour, and they had plenty of flavor. Served with mashed sweet potatoes, grilled corned and salad. Family was happy!

Delicious!!! The only thing I suggest is to slice the chicken breasts to make cutlets, then add them to the marinade. As Step 2 mentions, chicken breasts are much larger than they were in 1985. Cutlets capture the marinade flavor and have a short cooking time.

Seems like the comments refer to another recipe (with cumin, rosemary,)?

We thought this chicken was just okay without adjusting the ingredients. Mostly tasted rosemary. I made under the broiler, flipped it, pulled it out once to temp. We thought it lacked some taste, probably needed more garlic, chile powder, and oil. I wish the salt and pepper had a suggested amount instead of "to taste". It makes it difficult to know what the recipe creator intended. We did add more but the other ingredients still would have helped. Maybe it tastes better when grilled?

Baked at 425 for 45 mins or so, turned it over a few times while cooking. I didn’t dry the chicken first. Just put in the marinade for 12 hours, then poured all of it in to the baking dish with the chicken. Perfect and so delicious! I will double the recipe next time and look forward to being able to try it on the grill.

This is absolutely delicious! I pounded the chicken breasts, used 1 teaspoon dried rosemary, added 1/2 tsp cumin, then marinated them for a couple of hours. While waiting I sautéed thinly sliced garlic cloves and diced red onion until crispy and sweet - like chili crisp without the chilies. Then I sautéed the breasts - 4 minutes on each side. And I’ll serve it with a sprinkling of the crispy sautéed onions and garlic on top.

I’m about to make this recipe and I see that it calls for 2 teaspoons of fresh or dried rosemary. Oh oh. Dried is stronger than fresh - so if you use dried rosemary, only use 1 teaspoon or you’ll get a rosemary forward chicken.

My new boneless breast grilling method (new to me anyway) is to cook them over high heat on the grill about 4 minutes a side, then slice them in half to expose the uncooked center and place back on the grill with the exposed side down and cook until done. This way you don't overcook the outside to get the inside done. It keeps the whole thing from drying out. Also, skip the sweet marinades and apply sweet sauce only when nearly done so the sugar doesn't burn.

Made this recipe for company. Delicious, everyone loved it. They asked for the recipe. As suggested in a review, I used a meat tenderizer and pounded each chicken breast to be the same thickness. I found the the indents it made helped the chicken to absorb the flavours more. Added 1/8 - 1/4 tsp grated lime rind. I marinated in the fridge for 8 hours. I used 1/2 the chili powder, as someone had a sensitive stomach. 1 recipe did 2 chicken breasts. BBQ'd for 3.5 minutes each side at 500F on BBQ.

Wow, top marks! Easy, delicious, and fast. This one goes into the repertoire.

Also delicious on boneless pork chops, pounded thin.

Definitely, not possibly, a little longer under the broiler. A lot longer.

I dont get the rave reviews. All i tasted was rosemary. I made this twice so its unlikely i missed a step.