Thai Turmeric Chicken Thighs
Bone in chicken thighs marinated in turmeric, fish sauce, and oyster sauce, then baked until sticky and golden.
Equipment
- Large bowl
- Baking tray
- Parchment paper
Ingredients
Main Ingredients
- 5 large bone in, skin on chicken thighs about 2 1/2 lb
- 4 cloves garlic finely minced or crushed
- 2 tbsp fish sauce
- 2 ½ tbsp oyster sauce
- 1 tsp ground white pepper or black pepper
- 1 tbsp ground turmeric
- ¼ cup brown sugar tightly packed
Instructions
Cooking
- Marinate. Mix the garlic, fish sauce, oyster sauce, pepper, turmeric, and sugar, add the thighs, and chill for at least 3 hours.
- Arrange. Heat the oven to 350 degrees F and set the thighs skin side up on a parchment lined tray with all the marinade scraped on top.
- Bake. Bake for 40 minutes, basting at 30 and 40 minutes.
- Caramelize. Raise the heat to 400 degrees F for 10 minutes until the skin is glossy and the thickest part reaches 165 degrees F.
- Rest. Rest for 3 minutes before serving.
Notes
Substitutions: Use black pepper for white pepper.
Tips: Marinate overnight for the deepest flavor, baste often, and do not reuse raw marinade as a sauce.
Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months, and reheat to 165 degrees F.