Description
Thai Turmeric Chicken (Gai Yang Khamin) is a flavorful and aromatic baked chicken dish featuring a vibrant turmeric marinade combined with garlic, fish sauce, oyster sauce, and brown sugar. The chicken thighs are marinated for hours to absorb the savory and slightly sweet flavors, then oven-baked to juicy perfection with crispy, caramelized skin. This authentic Thai recipe is perfect served with jasmine or coconut rice and fresh vegetables for a delicious and satisfying meal.
Ingredients
Scale
Chicken
- 5 large chicken thighs, skin-on, bone-in (~1.2kg / 2.4lb)
Marinade
- 4 garlic cloves, finely minced or crushed
- 2 tbsp fish sauce
- 2 1/2 tbsp oyster sauce
- 1 tsp white pepper, ground (can substitute black pepper)
- 1 tbsp ground turmeric
- 1/4 cup brown sugar (tightly packed)
Instructions
- Marinade Chicken: In a large bowl, mix together garlic, fish sauce, oyster sauce, white pepper, ground turmeric, and brown sugar to create the marinade. Add the chicken thighs and toss well to coat all pieces thoroughly. Cover and refrigerate for at least 3 hours or preferably overnight to let flavors penetrate.
- Preheat Oven: Set your oven to 180°C (350°F) conventional or 160°C (320°F) fan-forced to prepare for baking the chicken.
- Prepare Baking Tray: Line a baking tray with parchment paper. Arrange the marinated chicken thighs skin-side up on the tray. Use a spatula to scrape all the remaining marinade from the bowl and dab it evenly over the chicken pieces for maximum flavor.
- Bake the Chicken: Place the tray in the oven and bake for 40 minutes total. At 30 minutes and again at 40 minutes, baste the chicken with the tray juices to encourage a golden brown and sticky glaze. Rotate the tray if necessary to ensure even browning on all sides.
- Caramelize Skin: Increase the oven temperature to 200°C (390°F) conventional or 180°C (355°F) fan-forced. Return the chicken to the oven for an additional 10 minutes to caramelize and crisp up the skin nicely.
- Rest and Serve: Remove the chicken from the oven and let it rest for 3 minutes before serving. Serve alongside jasmine or coconut rice and fresh, plain chunks of tomato and cucumber for a traditional Thai pairing.
Notes
- Marinating overnight enhances the depth of flavor and tenderness of the chicken.
- Using skin-on, bone-in chicken thighs ensures juiciness and richer taste.
- White pepper can be substituted with black pepper if unavailable.
- Basting helps develop a beautiful sticky glaze on the chicken skin.
- The final high heat step is crucial to achieving caramelization and crisp skin.
- Serve with light, fresh sides like cucumbers and tomatoes to balance the rich flavors.
