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why make this recipe
Thai Turmeric Chicken is a delicious and aromatic dish that captures the essence of Thai cooking. The blend of turmeric, garlic, and various sauces creates a mouth-watering flavor that is hard to resist. This recipe is great for family meals or special occasions, offering a taste of Southeast Asia right from your kitchen. Plus, it’s simple to prepare and requires minimal effort!
how to make Thai Turmeric Chicken
Ingredients :
- 5 large chicken thighs, skin-on, bone-in (~1.2kg/2.4lb) (Note 1)
- 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:
- Mix marinade ingredients in a large bowl. Add chicken and toss to coat. Marinade for at least 3 hours, preferably overnight.
-
Preheat oven:
- Preheat the oven to 180°C/350°F (160°C fan-forced).
-
Prepare:
- Line a tray with baking paper/parchment paper. Place chicken on the tray, skin side up. Scrape all marinade out of the bowl and dab onto the chicken.
-
Bake:
- Bake for 40 minutes, basting at the 30-minute and 40-minute mark using the tray juices to make it golden brown and sticky. Rotate the tray as needed for even color.
-
Final touch:
- Increase the oven temperature to 200°C/390°F (180°C fan-forced). Pop the chicken back in for a final 10 minutes to caramelize the skin.
-
Rest and serve:
- Rest for 3 minutes before serving with jasmine or coconut rice, and plain chunks of tomato and cucumber the Thai way!
how to serve Thai Turmeric Chicken
Serve this vibrant chicken dish on a large platter. Pair it with jasmine or coconut rice, and add fresh slices of cucumber and tomato on the side. This not only enhances the flavor but also adds a refreshing crunch.
how to store Thai Turmeric Chicken
Store any leftover chicken in an airtight container in the fridge. It will stay fresh for up to 3 days. To reheat, place the chicken in the oven or microwave until warmed through.
tips to make Thai Turmeric Chicken
- For the best flavor, allow the chicken to marinate overnight.
- Adjust the spices to your liking; you can add more garlic or reduce the sugar for a less sweet dish.
- If you want a crispy skin, make sure to pat the chicken dry before applying the marinade.
variation
You can also make this dish using chicken breasts or drumsticks if you prefer a different cut of chicken. Grilling the chicken can add a delicious smoky flavor.
FAQs
Can I use boneless chicken?
Yes, boneless chicken will work, but the cooking time will be less. Check for doneness after 30 minutes.
What can I serve with Thai Turmeric Chicken?
This dish is great with steamed jasmine rice or coconut rice. You can also serve it with fresh salad or roasted vegetables.
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Can I freeze leftovers?
Yes, you can freeze the chicken after it has cooled completely. Just ensure it’s in a well-sealed container. It will last up to 3 months in the freezer.
Thai Turmeric Chicken
Ingredients
For the Marinade
- 5 large chicken thighs, skin-on, bone-in (~1.2kg/2.4lb) (Note 1)
- 4 cloves garlic, finely minced or crushed using a garlic press
- 2 tbsp fish sauce
- 2.5 tbsp oyster sauce
- 1 tsp white pepper, ground (sub black)
- 1 tbsp ground turmeric
- 1/4 cup brown sugar, tightly packed
Instructions
Marinade chicken
- Mix marinade ingredients in a large bowl. Add chicken and toss to coat. Marinade for at least 3 hours, preferably overnight.
Preheat oven
- Preheat the oven to 180°C/350°F (160°C fan-forced).
Prepare
- Line a tray with baking paper/parchment paper. Place chicken on the tray, skin side up. Scrape all marinade out of the bowl and dab onto the chicken.
Bake
- Bake for 40 minutes, basting at the 30-minute and 40-minute mark using the tray juices to make it golden brown and sticky. Rotate the tray as needed for even color.
Final touch
- Increase the oven temperature to 200°C/390°F (180°C fan-forced). Pop the chicken back in for a final 10 minutes to caramelize the skin.
Rest and serve
- Rest for 3 minutes before serving with jasmine or coconut rice, and plain chunks of tomato and cucumber the Thai way!