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Grilled Turmeric Lime Chicken Bowls
5 from 12 votes

Grilled Turmeric Lime Chicken Bowls

Grilled Turmeric Lime Chicken Bowls feature chicken marinated in coconut milk, lime, turmeric, and spices, then grilled to juicy tenderness. Served with a fresh smashed cucumber avocado salad and ginger garlic ramen, this dish offers vibrant flavors and a contrast of smoky grilled meat with fresh salad and savory noodles.

Prep Time
45 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 6 servings
Calories: 590 kcal
Course: Lunch, Dinner
Cuisine: Asian, American

Ingredients

  • Chicken:
  • 1 cup coconut milk full-fat, from the can
  • lime zest and juice of 1
  • 2 tablespoons sambal oelek
  • 2 tablespoons honey or dark brown sugar
  • 1 tablespoon ginger fresh grated
  • 1 ½ teaspoons ground turmeric or 1 tablespoon fresh grated turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon Coriander
  • 1 teaspoon kosher salt
  • black pepper freshly ground
  • 1 ½ pounds chicken thigh boneless skinless, or chicken breast
  • Smashed Cucumber Avocado Salad
  • Ginger Garlic Ramen:
  • 3 to 4 ramen noodles approximately 9 to 12 ounces, seasoning packets discarded
  • 1 cup water reserved pasta water
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic finely minced
  • 1 tablespoon ginger fresh grated
  • 2 scallion thinly sliced
  • ½ teaspoon red pepper flakes
  • ½ teaspoon kosher salt plus more to taste
  • 1 tablespoon dark brown sugar
  • TO GARNISH:
  • ¼ cup cilantro fresh, chopped
  • scallions thinly sliced, green part only

Instructions

    Cup of Yum
  1. Marinate the chicken: In a large bowl, add coconut milk, lime zest and juice, sambal oelek, honey (or dark brown sugar), ginger, turmeric, garlic powder, paprika, cumin, coriander, salt and pepper. Whisk or stir well to combine. Add the chicken and turn over to ensure it is well coated in the marinade. Cover with plastic wrap and place in the fridge to marinate for at least 30 minutes or up to 6 hours.
  2. Before cooking, remove the chicken from the fridge and bring to room temperature for 20 to 30 minutes. Preheat the grill to 400°F and scrape off any leftover bits from the grates.
  3. While the grill is preheating and the chicken is coming to room temperature, make the Smashed Cucumber Avocado Salad, cover, and place in the fridge until ready to serve.
  4. Cook the chicken: Grill the chicken with the lid closed until a meat thermometer inserted into the center reads 165°F, about 6 to 8 minutes per side. Transfer the chicken to a cutting board and allow it to rest for at least 5 minutes to retain the juiciness of the chicken. Cut into slices diagonally against the grain
  5. Cook the ramen: Cook the ramen according to the directions on the package (making sure to discard the seasoning packet.) Once the ramen is done cooking, drain and reserve 1 cup pasta water. Leave ramen in the colander.
  6. In the same pot you used to cook the ramen, add the olive oil and place over medium heat. Immediately add in the garlic, ginger, scallions and red pepper flakes and cook for approximately 2 to 4 minutes until the garlic is tender and just slightly golden. DO NOT let the garlic burn – it is better to cook low and slow or your garlic will turn bitter. Take off the heat and add the ramen noodles, salt, and ¼ cup of reserved pasta water and brown sugar and toss with tongs until well coated and loose. Taste and add more salt, as necessary. Feel free to add more pasta water to loosen the noodles and make them creamier in consistency.
  7. Serve in large shallow bowls with a little section of each of the following: garlic ramen noodles, grilled chicken slices, and cucumber avocado salad. Garnish with a little chopped cilantro sliced scallions and enjoy!

Nutrition Information

Serving 1serving (based on 6) Calories 590cal (30%) Carbohydrates 43.9g (15%) Protein 29g (58%) Fat 34.5g (53%) Saturated Fat 14.5g (73%) Fiber 4.6g (18%) Sugar 11.6g (23%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 590

% Daily Value*

Serving 1serving (based on 6)
Calories 590cal 30%
Carbohydrates 43.9g 15%
Protein 29g 58%
Fat 34.5g 53%
Saturated Fat 14.5g 73%
Fiber 4.6g 18%
Sugar 11.6g 23%

* Percent Daily Values are based on a 2,000 calorie diet.