Grilled Turmeric Chicken Breasts with Baby Bell Peppers
Colorful, bountiful, and beautiful, this meal is going to get the party roaring! [Photo credit: Alex Paternostro]
by Seth Paternostro
October 24, 2021
Grilled chicken is a requirement if you are grilling chicken. If you don’t have legs and ran out of wings, then breasts are a wonderful substitute that guests will love. Drown them in dairy, fatten them with flavor, and season your oil to make the baby bells jealous. Light your fluid and grab your tongs because your meat is going to get hot (or else*).
*else: Consuming undercooked poultry increases the risk of salmonella poisoning and could result in severe and potentially life-threatening illness. Do not eat raw chicken.
Serves 6
Total time
1 hour, plus marinating
Equipment:
cutting board, chef’s knife or cleaver, large plastic bag or mixing bowl and plastic wrap, large mixing bowls, small saucepan, wooden spoon, small mixing bowls, fine mesh strainer, spoon, small baking sheet, charcoal grill, hardwood briquettes, lighter fluid, tongs, grill brush or ½ onion, stiff piece of cardboard or sturdy fan, digital thermometer, hand towels, paper towels, glass or aluminum trays, aluminum foil
Tableware:
plates and utensils
Ingredients
4 boneless chicken breasts
1 cup buttermilk
1 tsp dried turmeric
4 cloves garlic
½ shallot
½ tsp whole black peppercorns, plus ground as needed
1 slice preserved lemon
¼ tsp smoked paprika
6 tbsps extra virgin olive oil
2 tbsps unsalted butter
12 mini bell peppers
2 tsps red wine vinegar, or as needed
1 lemon
Cilantro, if desired
Kosher salt, as needed (about 1 tsp per lb)
Instructions
Set out all of the ingredients, equipment, and tableware. Line the small baking sheet with paper towels.
Peel the garlic and shallot. Mince 1 garlic clove, and smash the rest. Roughly chop the shallot.
Crack the peppercorns.
Combine the buttermilk, turmeric, minced garlic, a pinch of black pepper, and salt (about 1 tsp per lb of chicken).
Slice the chicken breasts in half with the knife held horizontally to produce cutlets.
In a plastic bag or mixing bowl, cover the chicken with the buttermilk mixture.
Refrigerate for at least four hours before grilling.
In a small saucepan over medium-low heat, combine 4 tbsps extra virgin olive oil, the smashed garlic cloves, the roughly chopped shallot, the cracked peppercorns, and the preserved lemon slice. Sizzle, stirring occasionally, until the garlic and shallot begin to turn light golden brown.
Pour the seasoned oil through a fine mesh strainer into a small mixing bowl. Add the smoked paprika.
Combine the mini bell peppers, red wine vinegar, a pinch each of salt and black pepper, and 1 tbsp of the seasoned oil in a mixing bowl.
Quarter the lemon.
After the chicken has marinated, drop the pieces onto the paper towel-lined baking sheet. Dab any remaining buttermilk brine off of the chicken.
Melt the butter in a microwave, then drizzle over the chicken. Drizzle the remaining seasoned oil over as well. Cover until ready to grill.
Prepare a small pile of briquettes in one corner of your grill. Adjust the vents so that they are fully open. Spray the charcoal with a small amount of lighter fluid, ignite, and let burn until the flames subside. Fan until blazing hot and covered with ash, then spread out.
Put the grate on top of your grill, and allow to heat briefly. Clean off any charred debris with a grill brush or half of a face down onion.
Place the chicken and peppers on the grill. The chicken will release some juices, so if there are flare-ups, quickly lift the meat straight up so that it does not get licked by flames.
Cook with the lid open for a few minutes on each side, flipping the chicken occasionally to make sure both sides cook evenly. Remove when the meat reaches an internal temperature of at least 150°F, or about when the outside has nicely browned marks and nothing looks raw. Cover with foil in a clean tray to keep warm.
Remove the peppers when cooked to your liking.
Serve with a slice of lemon, cilantro, and rice pilaf if desired.
NUTRITION FACTS:
Calories 496 Total Fat 29.1g (37%) Saturated Fat 7.5g (38%) Cholesterol 145mg (48%) Sodium 933mg (41%) Total Carbohydrate 11g (4%) Dietary Fiber 2g (7%) Total Sugars 6g Protein 46g Vitamin D 3mcg (13%) Calcium 29mg (2%) Iron 3mg (15%) Potassium 384mg (8%) - Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
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