Thai Turmeric Chicken
A delicious and aromatic dish that captures the essence of Thai cooking, featuring turmeric, garlic, and a blend of savory sauces.
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!
Notes
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.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 5gSodium: 800mgSugar: 10g
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