Seared Turmeric Chicken Thighs

Last updated on February 23, 2019 by Liza Hawkins

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.

Whether I’m making oven-fried chicken thighs, fajitas or this seared turmeric chicken, they’re my go-to cut because they’re tasty and versatile.

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:

• Skillet
• Tongs
• Cutting Board

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Yield: 4 to 6

Seared Turmeric Chicken Thighs

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

These seared turmeric chicken thighs are ready in 15 minutes and full of deep and savory flavors!

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Ingredients

• 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

Instructions

Place a large skillet over medium-high heat, add the olive oil, and let it warm for a couple minutes while you prep the chicken.

Gently pat the chicken thighs dry with a paper towel. Mix all the spices together in a bowl. Sprinkle half of the mixture evenly over one side of the chicken thighs. Place them seasoned-side down in the hot pan. Sprinkle the remaining spice mixture evenly over the other side of the chicken (now facing up).

Let the chicken thighs cook for 5 minutes. Flip them. Let them continue cooking for 5 minutes longer.

Remove the chicken thighs to a plate and let them rest for 5 minutes before serving.

Notes

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.