Thai Turmeric Chicken Recipe

Hailing from southern Thailand, Thai Tumeric Chicken (Gai Yang Khamin) is lip-smackingly scrumptious road meals that’s candy, sticky and savoury. The marinade is unbelievably easy: garlic, fish sauce, oyster sauce, turmeric powder and sugar. The turmeric actually makes it!

This can be a nice one to marinade tonight and bake tomorrow, to deliver genuine Thai flavours to your dinner desk! It’s candy however has layers of savoury, and is extremely scrumptious for one thing so easy.

With the superb road meals in Thailand, it can come to no shock that I discovered this throughout my travels. It’s a road meals that hails from the south known as Gai Yang Khamin, and is a kind of recipes that tastes prefer it has far more substances in it than it does.

On the time I attempted it, I didn’t know what it was known as, although the thriller was solved by way of livid Googling for “yellow Thai grilled chicken” in my willpower to duplicate it again at dwelling.

Avenue distributors grill this over smokey coals and use butterflied entire chicken. I bake it within the oven and use chicken thighs as a substitute to make it Monday-night-friendly. This doesn’t, nevertheless, compromise flavour – it’s nonetheless ridiculously scrumptious!

That is a kind of recipes that tastes prefer it’s obtained far more substances in it that it does. I get a secret thrill out of discovering recipes like this!!

For the juiciest, stickiest chicken with the perfect glaze, bone-in thighs are greatest. However I’ve offered instructions for breast and different cuts.

• Chicken – As famous above, skin-on, bone-in thighs are greatest as a result of the time it takes for the pores and skin to go sticky and golden is similar time it takes for the within to prepare dinner by way of to juicy perfection. Leaner, boneless cuts, like breast and boneless thigh, prepare dinner by way of quicker, earlier than the floor has an opportunity to caramelise. Nonetheless, I’ve offered instructions for these – and you would at all times pan fry as a substitute! Drumsticks are additionally a wonderful, economical choice – these work completely as a direct substitute.

• Turmeric powder – Key flavour and color for this dish. That is what makes this Thai Turmeric chicken!!

• Fish sauce – Secret ingredient! Provides salt with further layers of flavour so this in any other case easy marinade isn’t bland.

• Oyster sauce – Second secret ingredient! Provides sweetness with savoury undertones.

• Sugar – For further sweetness.

• Garlic – Fairly a good wack!

• Pepper – I just like the flavour white pepper brings to this however you’ll be able to substitute with black pepper.

Pop this within the marinade tonight then bake it tomorrow! Marinade for no less than 3 hours, ideally in a single day. Then bake and baste till golden and sticky (45 minutes).

1. Combine the marinade in a bowl – garlic, fish sauce, oyster sauce, sugar and turmeric.

2. Marinade the chicken for no less than 3 hours, ideally in a single day.

3. Bake on a lined tray for 50 minutes till the floor is sticky and scrumptious.

4. Baste utilizing the tray juices on the 30 minute mark….

5. Then baste once more on the 40 minute mark and pop it again in for a closing 10 minutes to caramelise the floor.

6. Garnish with recent coriander/cilantro go away in order for you (it’s only for seems to be), then serve utilizing the pan juices as a sauce!

Serve this with a pile of steaming jasmine or coconut rice and plain chunks of cucumber and tomato, one thing you generally see served as a vegetable aspect throughout Thailand. The recent crunch of cucumber and juiciness of tomato is a pleasant distinction to the sweet-savoury-meatiness of the chicken, with the added bonus that you simply don’t need to hassle with a dressing. I’m not going to argue with that!

Although, if you’re a greater individual than me and wish to make extra of an effort in your aspect salad, you would toss any recent or steamed greens with Asian Sesame Dressing (for a fast choice). For a extra substantial aspect salad, attempt Thai Chicken Salad minus the chicken, or Thai Beef Salad minus the meat (I like the dressing of those salads).

And listed here are some extra choices for issues to serve on the aspect:

Solutions for sides

Coconut Rice (fluffy, not gluey!)

Inexperienced Papaya Salad

Thai Fried Rice

Pineapple Fried Rice (Thai)

Thai Prawn, Mango and Avocado Noodle Salad

Supreme Soy Noodles (NEW recipe – lastly!)

Garlic rice

Or, eat it road meals fashion – simply seize the chicken together with your palms and munch it on the go. I did! (Although the imaginative and prescient is barely totally different – in my kitchen at dwelling in my scruffy apron, slightly than the bustling streets of Thailand.😂)

Thai Turmeric Chicken Recipe

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Serves: 5 Prep Time: 10 minutes Cooking Time: 50 minutes 50 minutes

Nutrition facts: 505 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 5 large chicken thighs, skin-on, bone-in (~1.2kg/2.4lb) (Note 1)
• 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 cup)

Instructions

1. Marinade chicken – Mix Marinade ingredients in a large bowl. Add chicken and toss to coat. Marinade for at least 3 hours, preferably overnight.
2. Preheat oven to 180°C/350°F (160°C fan-forced).
3. Prepare – Line a tray with baking paper/parchment paper. Place chicken on the tray, skin side up. Scrape all Marinade out of th bowl and dab onto chicken.
4. Bake for 40 minutes, basting at the 30 minute and 40 minute mark using the tray juices to make it golden brown and sticky, and rotate the tray as needed for even colour.
5. Increase the oven temperature to 200°C/390°F (180°C fan-forced). Pop the chicken back in for a final 10 minutes to caramelise the skin.
6. Rest for 3 minutes before serving with jasmine or coconut rice, and plain chunks of tomato and cucumber the Thai way!

Notes

1. Chicken cuts – For the oven, bone-in thighs are best because they remain juicy with the oven time needed to caramelise the skin nicely. Drumsticks run a close second (use around the same weight).
Next best is boneless thighs, then bringing up the rear is tenderloin and breast (recommend adding 1 tbsp oil into the marinade). Use around 750g/1.5lb for any of these cuts.
2. Cooking methods – This recipe can be cooked on the BBQ, stove or baked. Take care on the stove and BBQ as the sugar burns, so use medium heat.
Stove – Heat a skillet over medium heat. Place skin side down and cover with a lid. Cook for 5 minutes or until the skin is dark golden. Then turn and cover with a lid again. Cook for 8 to 10 minutes until cooked through, basting the skin with the residual marinade in the bowl. 
BBQ – use medium heat and cook for around 15 minutes in total, basting the skin with the marinade in the bowl).
Other cuts:– Drumsticks: Bake 50 minutes.– Skinless boneless thighs: Bake 20 – 25 minutes, or stove/BBQ for 5 minutes each side on medium.– Breast: Bake for 20 minutes, or stove/BBQ for around 5 minutes on each side on medium.
3. Recipe source: Slightly adapted from this Tumeric Chicken recipe from Real Thai Recipes.
Nutrition per serving assuming 5 servings. This does not take into account the fat that is rendered out when cooking.