Thai Turmeric Chicken
A fragrant and flavorful dish featuring marinated chicken thighs in turmeric and garlic, baked to perfection, and served with rice and fresh vegetables.
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.
Notes
For extra flavor, marinate the chicken overnight. If you prefer more heat, add some chili flakes to the marinade. You can use chicken breasts or other cuts of chicken as alternatives.