These seared turmeric chicken thighs are ready in fifteen minutes and full of deep and savory flavor!
My favorite dinners are the ones that have tons of flavor, and take minimal time to prep and cook.
Chicken thighs are a staple in our house, both the bone-in/skin-on and the skinless/boneless.
In fact, I can’t remember the last time I bought chicken breasts!
They really seem to have far less flavor than their thigh counterparts, as well as a tendency to dry out—never mind the weird texture if you try and use them in the slow cooker.
In the case of dinner the other night, I used a mix of turmeric, salt, pepper, onion and garlic powders, and some dried parsley to season a pack of chicken thighs.
Then, I seared them for five minutes on each side in a flat top grill pan (a large skillet would work, too) until the edges were crispy, the insides were juicy and the flavors had a chance to meld together.
The turmeric adds a wonderful layer of flavor to this recipe, and gives the chicken thighs that stunning yellow color!
These were sooooo good, and so quick to make.
Perfect for a busy weeknight.
Here are some of the kitchen tools I use:
- 6 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon ground turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
If you care about stained hands, use a spoon to mix the spices and also to sprinkle it on the chicken. Turmeric will turn your fingers yellow, but does wash off pretty easily with soap and water.