Thai Turmeric Chicken is a delicious and aromatic dish that brings a taste of Thailand right to your kitchen. This recipe combines juicy chicken thighs with fragrant garlic, savory fish sauce, and the bright yellow spice of turmeric. It’s not just a main dish; it’s a culinary experience that will impress your family and friends.
Why Make This Recipe
Making Thai Turmeric Chicken is perfect for anyone who loves bold flavors and easy cooking. The marinade infuses the chicken with sweet and savory notes, making it incredibly tasty. Plus, it’s simple to prepare and requires just a few ingredients. Whether you are cooking for a special occasion or just a weeknight dinner, this recipe is sure to please.
How to Make Thai Turmeric Chicken
Ingredients:
- 5 large chicken thighs, skin-on, bone-in (~1.2kg/2.4lb)
- 4 garlic cloves, finely minced or crushed using a garlic press
- 2 tbsp fish sauce
- 2 1/2 tbsp oyster sauce
- 1 tsp white pepper, ground (sub black)
- 1 tbsp ground turmeric
- 1/4 cup brown sugar, tightly packed
Directions:
Marinade Chicken: In a large bowl, mix the marinade ingredients together. Add the chicken thighs and toss well to coat them in the marinade. For the best flavor, let the chicken marinate for at least 3 hours, or ideally overnight.
Preheat Oven: Preheat your oven to 180°C (350°F or 160°C fan-forced).
Prepare: Line a baking tray with baking or parchment paper. Place the marinated chicken on the tray, skin side up. Make sure to scrape all the marinade from the bowl onto the chicken.
Bake: Bake the chicken for 40 minutes. At the 30-minute and 40-minute marks, baste the chicken with the juices in the tray. This helps the chicken become golden brown and sticky. Rotate the tray as needed for even cooking.
Caramelize: Increase the oven temperature to 200°C (390°F or 180°C fan-forced). Put the chicken back in the oven for a final 10 minutes to caramelize the skin nicely.
Rest: Allow the chicken to rest for 3 minutes before serving. Enjoy it with jasmine or coconut rice, along with some fresh tomato and cucumber chunks, the Thai way!
How to Serve Thai Turmeric Chicken
Serve your Thai Turmeric Chicken hot from the oven. Pair it with jasmine or coconut rice to soak up the delicious sauce. Adding fresh slices of tomato and cucumber will bring a refreshing crunch that balances out the flavors.
How to Store Thai Turmeric Chicken
If you have leftovers, store the chicken in an airtight container in the refrigerator. It will last for up to 3 days. To reheat, simply place it in the oven until heated through or microwave it for a quicker option.
Tips to Make Thai Turmeric Chicken
- For extra flavor, let the chicken marinate overnight.
- If you want spicy heat, add some chopped chili to the marinade.
- Always baste the chicken to keep it moist and enhance its flavor.
Variation
You can use chicken breasts instead of thighs if you prefer a leaner option. The cooking time may vary, so keep an eye on the internal temperature to ensure it’s fully cooked.
FAQs
Q1: Can I use a different type of chicken?
A1: Yes, you can use chicken breasts, but thighs are recommended for their flavor and juiciness.
Q2: Is there a vegetarian option for this recipe?
A2: You can substitute chicken with firm tofu or tempeh, and adjust the cooking time accordingly.
Q3: Can I freeze the marinated chicken?
A3: Yes, you can freeze the marinated chicken before cooking. Just make sure to thaw it in the refrigerator before baking.
Thai Turmeric Chicken
Ingredients
For the Marinade
- 5 pieces large chicken thighs, skin-on, bone-in (~1.2kg/2.4lb)
- 4 cloves garlic, finely minced or crushed
- 2 tblsp fish sauce
- 2.5 tblsp oyster sauce
- 1 tsp white pepper, ground (sub black)
- 1 tblsp ground turmeric
- ¼ cup brown sugar, tightly packed
Instructions
Preparation
- In a large bowl, mix the marinade ingredients together. Add the chicken thighs and toss well to coat them in the marinade. For the best flavor, let the chicken marinate for at least 3 hours, or ideally overnight.
- Preheat your oven to 180°C (350°F or 160°C fan-forced).
- Line a baking tray with baking or parchment paper. Place the marinated chicken on the tray, skin side up. Make sure to scrape all the marinade from the bowl onto the chicken.
Cooking
- Bake the chicken for 40 minutes. At the 30-minute and 40-minute marks, baste the chicken with the juices in the tray. This helps the chicken become golden brown and sticky. Rotate the tray as needed for even cooking.
- Increase the oven temperature to 200°C (390°F or 180°C fan-forced). Put the chicken back in the oven for a final 10 minutes to caramelize the skin nicely.
- Allow the chicken to rest for 3 minutes before serving.
