Ginger Turmeric Chicken

Ginger Turmeric Chicken is a delicious, moist, flavorful chicken - and leftovers are perfect to roll over in meals the next day!

Photo by Erin J.

PREP TIME

10

minutes

TOTAL TIME

85

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

85

minutes

SERVINGS

--

servings

Ingredients

  • 2-inch chunk of organic fresh ginger, grated

  • 1 1/2

    tsp organic ground turmeric {or a 1-inch chunk organic fresh turmeric, grated}

  • 2

    organic garlic cloves, pressed or grated

  • 2

    tsp Himalayan sea salt or Real salt

  • 5

    lb chicken, patted dry

Directions

In a small bowl mix together spices and salt until a dry paste forms. Massage spice mixture all over the chicken, inside and out. Tuck wings back behind the thighs. Secure legs together with kitchen twine. If cooking on the rotisserie: Place the tied chicken on the spit and cook according to your rotisserie's manual. Mine is 15 mins/lb. When time is up, double check internal temperature. Cook longer if need be, otherwise switch the rotisserie to a no heat rotation for 10 minutes to let juices redistribute. Carve and serve immediately. Pick through and get all meat off the bone for leftovers and save the bones for broth. If roasting in the oven: Preheat oven to 400° F. Meanwhile, place bird on a lined half sheet pan, breast side up. Roast until temperature reaches 165° F in the breast or 170° in the thickest part of the thigh. Remove from oven and let rest, covered loosely {parchment paper with a towel draped over the top works well}, about 10 minutes. Carve and serve immediately. Pick through and get all meat off the bone for leftovers and save the bones for broth.

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