Golden Turmeric Honey Glazed Chicken
Turmeric is a vibrant golden spice with fantastic anti-inflammatory and antioxidant properties. It has been used for centuries in traditional cooking and today the active constituent, curcumin, is one of the most researched natural therapies used in more potent standardized extracts for a variety of inflammatory conditions.
Incorporating it into meals may help support overall health as part of a balanced, nutrient-rich diet.
To get the most benefit from turmeric, pair it with black pepper. Black pepper contains a natural compound called piperine, which can significantly increase the absorption of curcumin in the digestive tract. Because curcumin is also fat-soluble, cooking turmeric with a healthy fat—such as olive oil, avocado oil, or coconut milk—can further enhance its absorption.
Ingredients
2 tbsp honey
2 cloves minced garlic
2 tsp turmeric
1/2 tsp black pepper
2 chicken breasts
1/4 tsp salt (or to taste)
Directions
Combine the honey, minced garlic, turmeric, black pepper and salt in a bowl. Brush on both sides of the chicken breast and marinade for at least 2 hours for best results. You can also tenderize the chicken by placing it in a ziplock bag with the marinade and using a meat tenderizer (an ice cream scoop also works if you don’t have a meat tenderizer handy) focusing on the thicker parts of the breast. This helps even out the thickness so that the chicken cooks thoroughly especially in the centre.
Brown the chicken breast on a skillet at high heat for 1 minute each side, and then convection baked 375 for 20 minutes, flipping half way through cooking. Cook to an internal temperature of 165°F. Allow the chicken to cool for a few minutes to allow the juices to redistribute (it makes for a much tender chicken).
This recipe also works well with chicken skewers, chicken thighs, and drumsticks. Adjust cooking time accordingly to reach an internal temperature of 165°F.