This golden turmeric chicken is a healthy, family-friendly dinner with just 10 minutes of prep. The simple marinade of olive oil, lemon, honey, Dijon, garlic, and turmeric gives you tender, juicy meat with a vibrant golden color, whether you cook it on the grill, in a skillet, or in the oven.
Other easy chicken marinades:
Before You Get Started
A few things to keep in mind before you start cooking:
- Marinate at least 2 hours. Overnight is even better, but don’t go past 24 hours or the acid will start to break down the meat.
- Use a meat thermometer. Thigh size and grill temperature vary, so 165°F in the thickest part is the most reliable way to know it’s done.
- Rest before slicing. Five to ten minutes off the heat lets the juices redistribute so the meat stays juicy.
What Is Golden Chicken?
In some cases, golden chicken refers to classic fried chicken with a crispy, golden brown skin. Here, golden chicken is marinated boneless skinless chicken thighs (or breasts) that get their vibrant color from the turmeric in the marinade. The turmeric is subtle and mild, with just enough earthy warmth to round out the lemon, honey, and Dijon.
How to Make Golden Turmeric Chicken
Here’s the quick version of the process. You’ll find full measurements and timing in the recipe card below:
Step 1: Make the Marinade
In a large bowl, whisk together the olive oil, lemon juice, Dijon, honey, turmeric, minced garlic, salt, and pepper.
The marinade will look bright yellow and slightly thickened from the honey and mustard.
⇢ Fresh Garlic: If you don’t have fresh garlic on hand, ¾ teaspoon of garlic powder works just fine.
Step 2: Marinate the Chicken
Add the chicken thighs to the bowl, toss to coat, and cover.
Refrigerate for at least 2 hours, or up to 24 hours. The longer it sits, the deeper the color and flavor.
Step 3: Cook the Chicken
→ Bring to room temperature first: When you’re ready to cook, pull the chicken out of the fridge and let it sit on the counter for about 30 minutes while you preheat the grill (or skillet, or oven). Discard the marinade.
Three cooking options here, all using the same marinade:
- Grilled (my preference). Preheat the grill to medium-high (about 400 to 450°F) and lightly oil the grates. Grill the thighs for 6 to 7 minutes per side, or until they reach an internal temperature of 165°F.
- Skillet. Heat about a tablespoon of oil in a cast iron skillet over medium heat. Once it shimmers, add the chicken and cook for 6 to 7 minutes per side until the meat reaches 165°F.
- Oven. Preheat to 425°F. Place the chicken on a foil-lined rimmed baking sheet or in a greased baking dish and bake for about 20 minutes, until the internal temperature hits 165°F.
→ If you’re using boneless skinless chicken breasts instead of thighs, plan on 5 minutes per side for thin breasts or 10 to 12 minutes per side for thicker ones. Same internal temperature target.
Step 4: Rest and Serve
Let the chicken rest for 5 to 10 minutes before slicing. This is the difference between juicy meat and dry meat, so don’t skip it.
Serving Suggestions
Golden turmeric chicken pairs beautifully with rice and fresh, simple sides. A bed of warm rice (like rice pilaf or Charleston red rice) catches the juices, and a bright, crisp salad keeps things cool on warm nights.
More great pairings to round out your meal:
Storage
Store. Cooked chicken keeps in an airtight container in the fridge for 3 to 4 days. Leftovers are great sliced over salads, in wraps, or with rice bowls.
Freeze. Wrap tightly and freeze cooked chicken for up to 3 months. You can also freeze the raw chicken in the marinade in a Ziploc bag for up to 3 months, then thaw and cook.
Reheat. Warm the chicken in a 350°F oven for 10 to 15 minutes, or microwave individual portions for 30 to 60 seconds.
Much to my surprise, this marinade is absolutely delicious. I didn’t expect that a short list of simple ingredients would combine in such a savory and delicious way. YUM!! This is something I will make again and again.
– Parish
Frequently Asked Questions
Can I substitute the turmeric?
Yes. The turmeric gives the chicken its golden color and adds a subtle earthy, peppery warmth, but you can leave it out and the chicken will still taste great. It just won’t have the signature color.
Can I marinate this overnight?
Yes, and it actually deepens the flavor and color. Just don’t go past 24 hours, since the lemon juice will eventually start to break down the meat and turn the texture mushy.
Can I cook this on an indoor grill pan or in the air fryer?
Both work. For an indoor grill pan, preheat over medium-high heat and cook 6 to 7 minutes per side. For the air fryer, cook at 380°F for about 12 to 15 minutes, flipping halfway through, until the internal temperature reaches 165°F.
Should I save some marinade for serving?
The marinade in this recipe touches raw chicken, so it shouldn’t be reused. If you’d like a sauce on the side, set aside a couple of tablespoons of fresh marinade before adding the chicken to the bowl.
More Easy Chicken Marinades
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Golden Turmeric Chicken
Ingredients
- ¼ cup olive oil
- ¼ cup lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 teaspoon ground turmeric
- 3 cloves garlic, minced (about 1 tablespoon total)
- Kosher salt and ground black pepper, to taste
- 2 lbs. boneless, skinless chicken thighs (or sub with boneless skinless chicken breasts)
- Vegetable oil or canola oil, for the grill or pan
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, turmeric, garlic, salt, and pepper. Add the chicken to the bowl, toss to coat in the marinade, and cover with plastic wrap. Place the chicken in the refrigerator to marinate for at least 2-3 hours, or overnight.
- When ready to cook the chicken, remove the chicken from the marinade and allow the chicken to sit and come to room temperature for about 30 minutes. Discard the marinade.
To Grill the Chicken (Preferred Method)
- Preheat your grill to medium-high heat (about 400-450°F). Brush the grill with a little bit of oil to prevent the meat from sticking. Place the chicken thighs directly on the grill grates and grill for approximately 6-7 minutes per side, or until the internal temperature in the thickest part of the thigh reads 165°F.
To Bake the Chicken
- Preheat the oven to 425°F. Place the chicken thighs on a rimmed baking sheet lined with foil or in a greased baking dish. Bake until the internal temperature in the thickest part of the thigh reads 165°F, about 20 minutes.
To Cook the Chicken in a Cast Iron Skillet
- Heat a cast iron skillet over medium heat. Add about 1 tablespoon of oil to the skillet, or enough to coat the bottom of the skillet. When the oil shimmers, add the chicken and cook until the meat reaches an internal temperature of 165°F, about 6-7 minutes per side.
- Let the chicken rest for a few minutes before slicing and serving.
Notes
- Use chicken breasts instead of thighs. Cook for about 5 minutes per side for thin breasts, or 10 to 12 minutes per side for thicker ones. Look for an internal temperature of 165°F.
- No fresh garlic? Use ¾ teaspoon garlic powder.
- Marinate at least 2 hours. Overnight is even better, but don’t go past 24 hours or the meat will become mushy.
- Use a meat thermometer. Cook times vary based on the size of the chicken and the temperature of your grill or oven. The chicken is done at 165°F.
- Let it rest. A 5 to 10 minute rest before slicing keeps the juices in the meat.
- Add fresh herbs. Rosemary, chives, parsley, or thyme all work well in the marinade.
- Make it spicy. Add hot sauce, cayenne, or red pepper flakes to the marinade for heat.
- Save some marinade for serving. Set aside a couple of tablespoons of fresh marinade before adding the raw chicken if you’d like a sauce on the side.
- Storage. Cooked chicken keeps in the fridge for 3 to 4 days or in the freezer for up to 3 months. Reheat in a 350°F oven for 10 to 15 minutes.
Nutrition
Originally published in August, 2016, this post was updated in May, 2026.
I love the color of this chicken, Blair! And the flavors, wow! Any dish that’s ready in just 20 minutes was made for me!
Exactly, Gayle! It’s hard to beat a 20-minute meal! 🙂
Much to my surprise, this marinade is absolutely delicious. I didn’t expect that a short list of simple ingredients would combine in such a savory and delicious way. YUM!! This is something I will make again and again.
Thank you! We’re so glad you enjoyed it.
I haven’t ventured into the idea of using turmeric yet, mainly because I feel like it’s supposed to be used in savory dishes, not sweet! Yes to this beautiful chicken (that sounds weird), I would totally use turmeric for this recipe!
Thanks, Bethany! I’m with you — savory all the way! I think this chicken is a great place to start!
Such a great marinade, Blair, and it looks fantastic on the chicken. Love that turmeric adds such interesting flavours along with it’s health benefits. You are so good at coming up with quick, easy and healthy dinners!
Thanks, Robyn! You’re right — healthy + extra flavor is a win-win! 🙂
Oooh, what a delicious combination of flavours! I really need to try this! Usually I can take or leave chicken, however, when it has a delicious marinade or coating I’m all for it!
Thanks, Kristy! No boring chicken here! 🙂
Hi Blair,
I absolutely love Golden Chicken recipe. I would also love to feature it in our website Greenthickies.com. Of course I will link back to your post here. Is it okay if I use one of your images for it? I will not post the actual recipe and its contents, only an image and the title and link directly back to your post.
Thanks a lot
Hi, Katherine! Yes, that’s fine! Feel free to use an image and link back here for the recipe. Thanks so much for sharing!
Hi Blair Great! Thanks for your reply 🙂
This looks so yummy! Thank you for the recipe<3 I included it in my anti-inflammatory turmeric recipes roundup post: https://kaijumaddy.com/2018/07/21/15-anti-inflammatory-turmeric-recipes/
Awesome! Thanks, MaDonna!
Can you substitute the turmeric for something else?
Hi, Carol! You can omit the turmeric. It will still be delicious; it just won’t have that golden hue. Hope you enjoy!