Description
This Thai Turmeric Chicken (Gai Yang Khamin) is a fragrant, golden baked version of Thailand’s famous street food. Marinated in a flavorful blend of turmeric, garlic, fish sauce, and brown sugar, the chicken turns out tender, sticky, and perfectly caramelized. Served with jasmine or coconut rice, it’s an easy, crowd-pleasing dish full of authentic Thai flavor.
Ingredients
5 large chicken thighs, skin-on, bone-in (~1.2 kg / 2.4 lb)
Marinade:
4 garlic cloves, finely minced
2 tbsp fish sauce
2 1/2 tbsp oyster sauce
1 tsp ground white pepper (or black pepper)
1 tbsp ground turmeric
1/4 cup brown sugar (tightly packed)
Instructions
- In a large bowl, combine all marinade ingredients and stir until the sugar dissolves.
- Add chicken thighs to the bowl and toss well to coat. Cover and refrigerate for at least 3 hours, ideally overnight.
- Preheat oven to 180°C (350°F) or 160°C fan-forced. Line a baking tray with parchment paper.
- Arrange chicken pieces skin-side up on the tray and spoon over all remaining marinade.
- Bake for 40 minutes, basting with the tray juices at 30 and 40 minutes for extra gloss and flavor.
- Increase oven temperature to 200°C (390°F) or 180°C fan-forced and bake for another 10 minutes, until the skin is golden and caramelized.
- Let rest for 3 minutes before serving.
- Serve hot with jasmine or coconut rice, cucumber slices, and fresh tomato for balance.
Notes
For boneless thighs, reduce baking time to 25 minutes.
Add lemongrass or lime zest for extra freshness.
To mimic smoky street-style flavor, finish on a BBQ for a few minutes.
Reduce sugar for a less sweet marinade, or substitute soy sauce for fish sauce for a milder flavor.
Leftovers taste even better the next day as the flavors deepen.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 410
- Sugar: 8 g
- Sodium: 890 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 36 g
- Cholesterol: 145 mg
