Grilled Turmeric Lime Chicken Bowls
Delicious grilled turmeric chicken bowls with sweet and spicy grilled chicken, ginger garlic ramen, and a refreshing smashed cucumber avocado salad. These nourishing chicken bowls are packed with flavor and protein for a wonderful weeknight meal you'll come back to time and time again.
Servings 6 servings
Calories 590cal
Ingredients
- Chicken:
- 1 cup full-fat coconut milk (from the can)
- Zest and juice of 1 lime
- 2 tablespoons sambal oelek
- 2 tablespoons honey or dark brown sugar
- 1 tablespoon fresh grated ginger
- 1 ½ teaspoons ground turmeric (or 1 tablespoon fresh grated turmeric)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 ½ pounds boneless skinless chicken thighs or chicken breast
- Smashed Cucumber Avocado Salad
- Ginger Garlic Ramen:
- 3 to 4 packages of ramen noodles (approximately 9 to 12 ounces ramen noodles), seasoning packets discarded
- 1 cup reserved pasta water
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, finely minced
- 1 tablespoon fresh grated ginger
- 2 scallions, thinly sliced
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt, plus more to taste
- 1 tablespoon dark brown sugar
- To garnish:
- ¼ cup fresh chopped cilantro
- Thinly sliced scallions, green part only
Instructions
- Marinate the chicken: In a large bowl, add coconut milk, lime zest and juice, sambal oelek, honey (or dark brown sugar), ginger, turmeric, garlic powder, paprika, cumin, coriander, salt and pepper. Whisk or stir well to combine. Add the chicken and turn over to ensure it is well coated in the marinade. Cover with plastic wrap and place in the fridge to marinate for at least 30 minutes or up to 6 hours.
- Before cooking, remove the chicken from the fridge and bring to room temperature for 20 to 30 minutes. Preheat the grill to 400°F and scrape off any leftover bits from the grates.
- While the grill is preheating and the chicken is coming to room temperature, make the Smashed Cucumber Avocado Salad, cover, and place in the fridge until ready to serve.
- Cook the chicken: Grill the chicken with the lid closed until a meat thermometer inserted into the center reads 165°F, about 6 to 8 minutes per side. Transfer the chicken to a cutting board and allow it to rest for at least 5 minutes to retain the juiciness of the chicken. Cut into slices diagonally against the grain
- Cook the ramen: Cook the ramen according to the directions on the package (making sure to discard the seasoning packet.) Once the ramen is done cooking, drain and reserve 1 cup pasta water. Leave ramen in the colander.
- In the same pot you used to cook the ramen, add the olive oil and place over medium heat. Immediately add in the garlic, ginger, scallions and red pepper flakes and cook for approximately 2 to 4 minutes until the garlic is tender and just slightly golden. DO NOT let the garlic burn – it is better to cook low and slow or your garlic will turn bitter. Take off the heat and add the ramen noodles, salt, and ¼ cup of reserved pasta water and brown sugar and toss with tongs until well coated and loose. Taste and add more salt, as necessary. Feel free to add more pasta water to loosen the noodles and make them creamier in consistency.
- Serve in large shallow bowls with a little section of each of the following: garlic ramen noodles, grilled chicken slices, and cucumber avocado salad. Garnish with a little chopped cilantro sliced scallions and enjoy!
Nutrition
Serving: 1serving (based on 6) | Calories: 590cal | Carbohydrates: 43.9g | Protein: 29g | Fat: 34.5g | Saturated Fat: 14.5g | Fiber: 4.6g | Sugar: 11.6g