Turmeric Chicken Bites
Turmeric Chicken Bites
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Asian
Servings
6 - 8 servings
Prep Time
7 hours
Cook Time
15 minutes
Ingredients
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2 pounds boneless chicken breast or thighs, cut into bite-size pieces
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½ cup Greek yogurt
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¼ teaspoon smoked paprika
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1 tablespoon fresh turmeric, peeled, minced
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4 cloves Melissa’s organic peeled garlic, minced
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2 teaspoons Melissa’s fresh ginger root, finely grated
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1 tablespoon Garam Masala
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1 fresh organic lime, juiced
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1 pinch granulated sugar
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¼ teaspoon Melissa’s Hot Hatch Pepper Powder Shaker
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Kosher salt and freshly ground pepper, to taste
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1 cup Greek yogurt
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1 organic lime, juiced
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1 teaspoon garlic salt
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½ teaspoon Melissa’s Hot Hatch Chile Powder Shaker
For the Marinade
For the dipping sauce
Directions
For the marinade
Combine all of the marinade ingredients in a mixing bowl. Add the chicken and toss well to coat. Cover and place in the refrigerator for 6-7 hours.
Remove the chicken from the refrigerator and bring to room temperature.
Preheat the oven to 350ºF. Spray a baking sheet with cooking spray and place the chicken in a single layer. Bake the chicken for 12-15 minutes or until you reach an internal temperature of 165ºF, turning the chicken halfway through the cooking time.
Dipping Sauce
While the chicken cooks, make the dipping sauce.
In a bowl, combine all of the dipping sauce ingredients.
Serve with the hot chicken.
Recipe Note
This recipe can easily become kabobs and placed on a hot grill. Be certain to shake off any excess marinade before grilling to prevent flare ups.
Make this vegetarian or vegan by substituting chicken with cubes of Extra Firm tofu or tempeh and dairy free yogurt.
Bites can become appetizers by serving on a platter with frilly picks and dipping sauce on the side or in little shot cups.