Crazy Yellow Chicken

Recipe Summary

Prep Time: 45 minutes

Yield: 4 servings

4 large skinless chicken breasts with fat removed
2 lemons zested and juiced
2 limes juiced
¼ cup extra-virgin olive oil
1 tablespoon powdered turmeric
1 large clove garlic minced
¼ teaspoon black pepper

elpollo.jpgRub the turmeric evenly over the chicken breasts (use rubber gloves to avoid staining your hands). Prepare the marinade by juicing and zesting the lemon in a large zip-lock plastic bag. Add the juiced limes, olive oil, minced garlic and black pepper to the bag. Place the turmeric-coated chicken breasts in the bag, seal and shake to coat the breasts with the marinade ingredients. Squeeze excess air out of the zip-locked bag and refrigerate overnight. Turn the bag over the next morning and once again before roasting.

Preheat oven to 375°. Lightly oil a disposable aluminum pan. Take the chicken out of the marinade and place in the pan. Tent the pan with foil and place in the oven for 30 to 40 minutes. Optionally, lift the foil and turn the chicken breasts over halfway through baking. Start the grill at this time such that there will be hot coals in ½ hour for searing the chicken breasts. Apply a non-stick coating to the grill prior to heating (olive oil or vegetable oil does nicely).

Remove the chicken from the oven and place on the hot grill. Turn the chicken after about 5 minutes and cook for another 5 minutes. Remove from the grill and serve fajita-style with salsa, pinto beans, red rice and flour tortillas. Roasted corn cobbettes are also a nice compliment to the meal.