Thai Turmeric Chicken
A delicious and aromatic dish that combines juicy chicken thighs with fragrant garlic, savory fish sauce, and bright turmeric, bringing a taste of Thailand to your kitchen.
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.
Notes
Serve with jasmine or coconut rice and fresh tomato and cucumber chunks. For extra flavor, let the chicken marinate overnight. If you want spicy heat, add chopped chili to the marinade. Always baste the chicken to keep it moist and enhance its flavor.