Turmeric-Ginger Coconut Marinade
A golden marinade of coconut milk, lime, turmeric, fresh ginger, garlic, cumin, and black pepper that keeps chicken juicy and lets it char at the edges.
Why you'll love Turmeric-Ginger Coconut Marinade
This is the marinade from the Turmeric-Ginger Chicken Skewers. Turmeric brings the golden color and a warm, earthy flavor, fresh ginger and garlic bring bite, and cumin adds depth. A quarter cup of full-fat coconut milk turns it into a thick coat that clings, so the spices stay on the chicken through the heat.
Black pepper is here for a reason. Curcumin, turmeric's main compound, is broken down quickly by the body, and the piperine in black pepper slows that breakdown, so more of it is absorbed. Curcumin also dissolves in fat, and the coconut milk supplies that fat in the same bowl. Lime juice brightens it all, and the salt seasons the meat as it sits.
The coconut fat keeps the outside of the chicken moist in the high, dry heat of a grill and helps the edges char. Thighs take it from 30 minutes to a full workday.
Quick overview: This Turmeric-Ginger Coconut Marinade comes together in 5 min and makes 6 servings, each about 1 1/2 tablespoons (makes about 1/2 cup, enough for 1 1/2 lb chicken thighs).
Ingredients
- 1/4 cup canned full-fat coconut milk, well stirred Label: coconut and water, with no gums or sugar
- 2 tbsp fresh lime juice
- 1 tsp ground turmeric
- 1 tbsp finely grated fresh ginger
- 3 cloves garlic, finely grated
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 1 tsp fine sea salt
Instructions
- Stir the coconut milk: Canned coconut milk separates into thick cream on top and thin liquid below. Stir or shake the can until smooth before measuring, so the marinade gets its full share of the fat.
- Whisk: Whisk the coconut milk, lime juice, turmeric, ginger, garlic, cumin, pepper, and salt in a glass or stainless bowl until smooth and evenly golden. Turmeric stains plastic and wood, and glass or stainless keeps it contained.
- Set some aside for a dip: If you want marinade to brush on or dip into after cooking, spoon a few tablespoons into a separate covered dish now, before raw chicken touches the rest, and refrigerate it.
- Marinate: Add 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces, and toss until every piece is coated. Cover and refrigerate for 30 minutes to 8 hours. Thirty minutes colors and seasons the outside, and a longer soak gives the salt time to move deeper so the thighs cook up especially juicy.
- Lift out and cook: Lift the chicken out, letting the excess drip back into the bowl, and thread or cook it as the recipe directs, to 175°F (80°C) for thighs. A thin coat chars at the edges; a thick one drips and smokes.
- Discard the used marinade: Throw out the marinade left in the bowl. It has touched raw chicken, so it is only safe to use as a sauce after a full rolling boil for at least 1 minute. The portion you set aside before marinating is ready to use.
Storage and leftovers
Whisk the marinade up to 2 days ahead and refrigerate it covered. The coconut fat firms when cold, so whisk it again before adding the meat.
Move leftover coconut milk from the can into a covered glass jar and refrigerate it for up to 4 days, or freeze it in an ice cube tray for the next batch of marinade.
Variations
- Yogurt: Use whole-milk Greek yogurt in place of the coconut milk for a tangier, thicker marinade.
- Shrimp: Marinate large shrimp for 15 to 30 minutes and grill them 2 to 3 minutes a side.
- Lemongrass: Add 1 tablespoon finely minced lemongrass, from the pale, tender inner stalk, for a citrusy, Southeast Asian note.
- With heat: Add 1/4 teaspoon cayenne or a minced serrano chile.
Notes and tips
- Use full-fat coconut milk: The fat carries the turmeric and makes the marinade cling. The label should read coconut and water, with no gums or sugar.
- Grate the ginger fine: A fine rasp turns ginger into a juicy pulp that coats the meat, where coarse shreds slide off in the heat.
- Use thighs: Thighs stay juicy over high heat and take the marinade well. Breast dries out faster.
- Wash up right away: Turmeric stains cutting boards and fingers, and it comes off most easily while it is fresh.
Nutrition and mindful eating
- Turmeric's main compound, curcumin, lowers inflammation, and the black pepper and coconut milk in the same bowl help your body absorb more of it.
- Ginger and garlic bring warm, sharp flavor, and the lime's acidity keeps the coconut milk tasting bright.
- Coconut milk is the fat in the marinade, and it keeps the outside of the chicken moist on a hot grill.
- As you eat, notice the warm turmeric and ginger against the charred edges, and pay attention to how a few skewers of real protein hold you as a snack, steady until your next meal.
Frequently asked questions
Have a question about this Turmeric-Ginger Coconut Marinade? Start here, with the questions people ask most.
How long should the chicken marinate?
30 minutes to 8 hours, covered, in the refrigerator. Shrimp needs only 15 to 30 minutes.
Can I baste with the marinade?
Baste with a portion you set aside before the raw chicken went in. Marinade that has touched raw chicken is thrown out, or brought to a full rolling boil for at least 1 minute before it goes on cooked food.
Why black pepper with turmeric?
Curcumin, the main compound in turmeric, is broken down quickly by the body. Piperine in black pepper slows that breakdown, and the fat in coconut milk helps curcumin absorb, so the two work together in one marinade.
Will it stain?
Turmeric leaves a yellow tint on plastic, wood, and light-colored grill grates. Use a glass or stainless bowl and wash boards and hands right away; the tint fades with cleaning.
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