Description
A flavorful Thai-style turmeric chicken dish made with a sweet-savory marinade of garlic, fish sauce, oyster sauce, turmeric, and brown sugar, baked until golden and caramelized.
Ingredients
Scale
- 5 large chicken thighs, skin-on, bone-in (~1.2kg/2.4lb)
- 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 (substitute black pepper)
- 1 tbsp ground turmeric
- 1/4 cup brown sugar, tightly packed
Instructions
- Mix marinade ingredients (garlic, fish sauce, oyster sauce, pepper, turmeric, sugar) in a large bowl.
- Add chicken and toss to coat. Marinate for at least 3 hours, preferably overnight.
- Preheat oven to 180°C/350°F (160°C fan-forced).
- Line a tray with baking paper. Place chicken skin side up. Scrape all marinade out of the bowl and dab onto chicken.
- Bake for 40 minutes, basting at the 30 and 40 minute marks with tray juices. Rotate tray as needed for even color.
- Increase oven temperature to 200°C/390°F (180°C fan-forced). Bake an additional 10 minutes to caramelize the skin.
- Rest for 3 minutes before serving with jasmine or coconut rice, and fresh cucumber and tomato.
Notes
- Marinate overnight for deeper flavor.
- Palm sugar can be used instead of brown sugar for a more authentic taste.
- Fresh turmeric root may be substituted for ground turmeric for extra aroma.
- Grill instead of baking for a smoky flavor.
Nutrition
- Serving Size: 1 chicken thigh with marinade
- Calories: 285
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 95mg
Keywords: Thai turmeric chicken, turmeric chicken recipe, authentic Thai chicken, baked chicken thighs, turmeric chicken marinade