Why You’ll Love This Recipe

I love this Thai Turmeric Chicken because it’s bursting with flavor from a few humble ingredients. The marinade combines the deep umami of fish and oyster sauce with the earthiness of turmeric and the sweetness of brown sugar, creating a balance that’s both comforting and exotic. Even though I bake it in the oven instead of grilling over coals, the chicken turns out perfectly sticky, golden, and fragrant every time. It’s also great for meal prep and tastes even better the next day.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Marinade
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 (or black pepper)
1 tbsp ground turmeric
1/4 cup brown sugar (tightly packed)

Directions

1. I mix all the marinade ingredients in a large bowl until the sugar dissolves and everything is well combined.

2. I add the chicken thighs to the bowl and toss them thoroughly to coat. I cover the bowl and refrigerate for at least 3 hours, but ideally overnight, to let the flavors soak in deeply.

3. When ready to cook, I preheat the oven to 180°C (350°F) or 160°C fan-forced.

4. I line a baking tray with parchment paper and arrange the chicken pieces skin-side up. I scrape all the marinade from the bowl and dab it over the chicken.

5. I bake for 40 minutes, basting with the tray juices at the 30-minute mark and again at 40 minutes to keep the chicken juicy and glossy. I rotate the tray if needed for even browning.

6. I increase the oven temperature to 200°C (390°F) or 180°C fan-forced and bake for another 10 minutes to caramelize the skin.

7. I remove the chicken from the oven and let it rest for 3 minutes before serving.

8. I serve it hot with jasmine or coconut rice and simple sides like sliced cucumber and tomato for a refreshing balance.

Servings and Timing

This recipe serves 5 people. It takes about 10 minutes to prepare, 50 minutes to cook, and 3 hours to marinate, for a total of about 3 hours and 50 minutes. It’s perfect for a weekend meal or a flavorful dinner that feels special without much effort.

Variations

I sometimes use drumsticks instead of thighs — they turn out just as juicy. For boneless thighs, I reduce the baking time to about 25 minutes. If I’m short on time, I cook it on the stovetop by searing the chicken skin-side down first, then covering and cooking until tender. I also love adding a little grated lemongrass or lime zest to the marinade for extra brightness. When I crave the smoky flavor of the street version, I finish it on the BBQ for a few minutes to get that charred edge.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken in the oven at 180°C for about 10 minutes until heated through or in the microwave for 1–2 minutes. It also freezes beautifully — I freeze it cooked or raw (in the marinade) for up to 2 months. When ready to use, I thaw overnight in the fridge and cook as directed.

FAQs

Can I use boneless chicken?

Yes, I can use boneless thighs or breast. For boneless thighs, I bake for 20–25 minutes; for breast, about 20 minutes.

Can I grill it instead of baking?

Absolutely. I cook it on a medium BBQ for around 15 minutes, turning and basting until caramelized.

Can I make it less sweet?

Yes, I reduce the brown sugar to 2 tablespoons for a milder sweetness.

What can I use instead of fish sauce?

Soy sauce or tamari are good substitutes, though they give a slightly different flavor.

How do I get the skin extra crispy?

I baste with the tray juices and finish at a higher temperature to help the sugar caramelize.

Can I make it in advance?

Yes, I marinate it overnight, then bake it just before serving for maximum flavor.

What sides go well with this dish?

I love serving it with jasmine or coconut rice, fresh cucumber, tomato slices, or a simple Asian slaw.

Can I use chicken drumsticks?

Yes, they work perfectly — I bake them for about 50 minutes total.

Can I cook it on the stove?

Yes, I cook it skin-side down in a covered skillet for 5 minutes, then flip and cook for another 8–10 minutes on low heat.

Why use turmeric?

Turmeric gives the chicken its golden color and earthy flavor, making this dish visually stunning and aromatic.

Conclusion

This Thai Turmeric Chicken (Gai Yang Khamin) is one of my favorite ways to enjoy the bold, bright flavors of Thai street food at home. I love how simple the marinade is yet how much depth it brings — sweet, savory, and perfectly spiced. The chicken turns out sticky, golden, and tender every time. Served with rice and fresh vegetables, it’s a meal that feels special yet effortless, reminding me of the vibrant street markets of Thailand in every bite.