Thai Turmeric Chicken is a delightful dish that brings the flavors of Thailand right to your kitchen. This recipe features succulent chicken thighs that are marinated in a mix of turmeric, garlic, and sauces, creating a fragrant and flavorful meal. Served with rice and fresh vegetables, it’s a beautiful and satisfying dish that everyone will love.
Why Make This Recipe
This recipe is perfect for anyone looking to try something new and exciting in the kitchen. The use of turmeric not only gives the chicken a vibrant color but also adds a warm, earthy flavor that complements the other ingredients. It’s easy to prepare, requires minimal cleanup, and is a crowd-pleaser. Whether you’re cooking for friends or family, Thai Turmeric Chicken will surely impress.
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 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. Add the chicken and toss to coat well. Let the chicken marinate for at least 3 hours, but preferably overnight for the best flavor.
Preheat oven: Set your oven to 180°C/350°F (160°C fan-forced).
Prepare: Line a baking tray with baking paper or parchment paper. Place the marinated chicken on the tray, skin side up. Make sure to scrape all the marinade out of the bowl and dab it onto the chicken.
Bake: Cook the chicken in the oven for 40 minutes. Baste the chicken at the 30-minute mark and again at the 40-minute mark using the juices from the tray. This will help make the skin golden brown and sticky. Rotate the tray as needed for even cooking.
Caramelize the skin: Increase the oven temperature to 200°C/390°F (180°C fan-forced) and pop the chicken back in for an additional 10 minutes to caramelize the skin.
Rest: Let the chicken rest for 3 minutes before serving. It’s delicious with jasmine or coconut rice, and fresh tomato and cucumber chunks, just like they do in Thailand!
How to Serve Thai Turmeric Chicken
Serve the Thai Turmeric Chicken hot, accompanied by jasmine or coconut rice. For an authentic Thai experience, add fresh chunks of tomato and cucumber on the side. A sprinkle of fresh herbs like cilantro can also enhance the dish.
How to Store Thai Turmeric Chicken
If you have any leftovers, store the chicken in an airtight container in the refrigerator. It will keep well for up to 3 days. You can also freeze the cooked chicken for up to 2 months. Just make sure to reheat it thoroughly before serving.
Tips to Make Thai Turmeric Chicken
- For extra flavor, marinate the chicken overnight.
- Use fresh, high-quality ingredients for the best taste.
- If you prefer more heat, add some chilli flakes to the marinade.
- Make sure to baste the chicken properly while baking for that perfect glaze.
Variation
You can easily adjust this recipe by using other cuts of chicken, like drumsticks or breasts. Additionally, if you prefer a vegetarian option, you can substitute chicken with firm tofu or eggplant, marinating them the same way.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, you can. However, chicken breasts may dry out faster, so keep an eye on the cooking time.
2. What can I serve with Thai Turmeric Chicken?
It pairs well with jasmine or coconut rice and a side of fresh vegetables like tomatoes and cucumber.
3. How long can I marinate the chicken?
You can marinate the chicken for a minimum of 3 hours, but for the best flavor, it’s ideal to marinate it overnight.
Thai Turmeric Chicken
Ingredients
For the marinade
- 5 pieces large chicken thighs, skin-on, bone-in (~1.2kg/2.4lb) Use fresh, high-quality chicken for the best taste.
- 4 cloves garlic, finely minced or crushed Can be adjusted to taste.
- 2 tbsp fish sauce
- 2.5 tbsp oyster sauce
- 1 tsp white pepper, ground Can substitute with black pepper.
- 1 tbsp ground turmeric Adds vibrant color and flavor.
- 1/4 cup brown sugar, tightly packed Can adjust sweetness based on preference.
Instructions
Marinating the Chicken
- In a large bowl, mix the marinade ingredients. Add the chicken and toss to coat well. Let the chicken marinate for at least 3 hours, preferably overnight for the best flavor.
Preparing to Bake
- Preheat your oven to 180°C/350°F (160°C fan-forced).
- Line a baking tray with baking paper or parchment paper. Place the marinated chicken on the tray, skin side up. Make sure to scrape all the marinade out of the bowl and dab it onto the chicken.
Cooking the Chicken
- Bake the chicken in the oven for 40 minutes. Baste the chicken at the 30-minute mark and again at the 40-minute mark using the juices from the tray.
- Increase the oven temperature to 200°C/390°F (180°C fan-forced) and pop the chicken back in for an additional 10 minutes to caramelize the skin.
Serving the Dish
- Let the chicken rest for 3 minutes before serving. Serve hot, accompanied by jasmine or coconut rice, and fresh tomato and cucumber chunks.
