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Delicious Thai Turmeric Grilled Chicken garnished with herbs and spices

Thai Turmeric Chicken

A beautifully aromatic dish featuring tender chicken thighs marinated in turmeric and zesty sauces, perfect for family dining.
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Prep Time 3 hours
Cook Time 50 minutes
Total Time 3 hours 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 large chicken thighs, skin-on, bone-in (~1.2kg/2.4lb) The star of the show, these chicken thighs remain juicy and flavor-packed during the cooking process.
  • 4 cloves garlic, finely minced or crushed Adds a pungent aroma and depth of flavor that enhances the dish beautifully.
  • 2 tbsp fish sauce Brings a salty umami flavor characteristic of Thai cooking.
  • 2.5 tbsp oyster sauce Adds a rich sweetness and savory note.
  • 1 tsp ground white pepper Imparts a light heat and aromatic quality.
  • 1 tbsp ground turmeric Makes the chicken golden and adds a distinct earthy flavor.
  • 1/4 cup brown sugar, tightly packed Balances the saltiness of sauces and adds caramel sweetness.

Method
 

Marinate the Chicken
  1. In a large bowl, mix together the minced garlic, fish sauce, oyster sauce, ground white pepper, turmeric, and brown sugar until well combined.
  2. Add the chicken thighs to the bowl, tossing them until they are thoroughly coated in the marinade.
  3. Cover the bowl and let it marinate for at least three hours, preferably overnight.
Preheat the Oven
  1. Preheat your oven to 180°C/350°F (160°C if using a fan-forced oven).
Prepare the Baking Tray
  1. Line a baking tray with parchment paper to prevent sticking.
  2. Place the marinated chicken thighs on the tray, skin side up, ensuring each piece is generously coated with the remaining marinade.
Bake the Chicken
  1. Place the tray in the oven and bake the chicken for 40 minutes.
  2. Baste the chicken with the pan juices at the 30-minute and 40-minute marks, and rotate the tray halfway through baking.
Caramelize the Skin
  1. Increase the oven temperature to 200°C/390°F (180°C fan-forced) and return the chicken to the oven for an additional 10 minutes to caramelize the skin.
Rest and Serve
  1. Once baked, remove the chicken from the oven and let it rest for about three minutes.
  2. Serve alongside jasmine or coconut rice, with plain chunks of tomato and cucumber for freshness.

Notes

Consider adding fresh herbs like cilantro or Thai basil for garnish and sliced fresh chili to the marinade for heat. Marinating overnight enhances flavor. Store leftovers in an airtight container for up to 3 days.