Turmeric Chicken Thighs. These baked turmeric chicken thighs are juicy with perfectly browned, crispy skin. The bone-in thighs are marinated to perfection in a combination of spices before roasting in the oven for a little under an hour.
When I'm not using my Spicy Paleo Chicken Marinade, I am usually making this recipe.
They are great on their own but go really well with Nigerian fried rice, Vegan Jollof Rice and sweet plantains.
If I have to be really honest, I needed to find a way to get rid of the turmeric in my pantry. I bought a bottle for a recipe months ago and never found any use for it... UNTIL NOW.
I started playing around with a few other ingredients and this unique chicken recipe came out better than I ever imagined.
And now this turmeric chicken seasoning will be around for a while.
Why You'll Love This Recipe.
What if I told you this recipe had fat-burning capabilities? Turmeric contains a natural compound called curcumin which is known to suppress fat production and burn belly fat.
Turmeric is a great spice that works as an anti-inflammatory as well. People who have supplemented turmeric have noticed decreased bloating, less joint pain, and happier bellies.
Calories in This Recipe
This macro breakdown is for 1 serving of chicken thighs. Based on your energy requirements, you might need more or less. Use this as a guide.
Total Calories: 266
Protein: 19g
Fat: 20g
Carbs: 2g
Ingredients for Turmeric Chicken Thighs
- chicken thighs. Bone in. Clean & trim the fat before seasoning.
- pantry seasonings. ground turmeric, chicken bouillon, onion powder, garlic powder, rosemary, ground cumin, ground ginger, & cayenne pepper.
- olive oil. Use light olive oil.
How to Make These Amazing Turmeric Chicken Thighs
- Preheat oven to 400℉
- Prep the chicken. Clean chicken thighs, trim fat, and pat dry in a mixing bowl.
- In a separate bowl, combine all the dry ingredients. Roughly mix them into each other
- Add ½ tablespoon of olive oil to the chicken, mix, and then add in the dry ingredients. Mix well.
- Place parchment paper on a baking sheet and spray with cooking spray. Place chicken skin-side up.
- Set a timer for 45 minutes, or until the chicken reaches an internal temperate of 165℉.
- Remove from the oven and let it sit for a few minutes before eating.
- Enjoy!
Cooking Tips and Variations
This recipe can be made with any cut of chicken. Boneless thighs, chicken breasts, etc. The world is your oyster. The cooking time will be shorter for breasts and boneless thighs compared to drumsticks.
Turn this into a coconut turmeric recipe in a skillet. Marinate the chicken thighs in coconut milk for about an hour before seasoning and cook on the stove. The sauce it creates will go well with white rice.
Storage & Reheating
Store in an air-tight container before refrigerating. It will be at its best for 2-3 days after cooking.
Reheating Chicken Thighs
- Set oven to 250 degrees F.
- Place chicken in a pan and cover with foil
- After 15-20 minutes check to make sure the chicken has reheated fully before enjoying.
Turmeric Chicken Thighs
Equipment
- 1 baking sheet
- 1 sheet of parchment paper
Ingredients
- 2 pounds chicken thighs bone in
- 1 teaspoon ground turmeric
- 1 ½ teaspoons chicken bouillon
- ½ tablespoon onion powder
- ½ tablespoon garlic powder
- ½ teaspoon rosemary
- ½ teaspoon ground cumin
- ¼ teaspoon ground ginger
- ½ teaspoon cayenne pepper optional
- ½ tablespoon olive oil
Instructions
- Preheat oven to 400℉
- Clean chicken thighs and pat dry in a mixing bowl.
- In a separate bowl, combine all the dry ingredients. Roughly mix them into each other
- Add ½ tablespoon of olive oil to the chicken, mix, and then add in the dry ingredients. Mix well.
- Place parchment paper on a baking sheet and spray with cooking spray. Place chicken skin-side up.
- Set a timer for 40-50 minutes, or until the chicken reaches an internal temperate of 165℉.
- Remove from the oven and let it sit for a few minutes before eating.
- Enjoy!
Nutrition
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