Thai Turmeric Chicken (Gai Yang Khamin)
User Reviews
5
Thai Turmeric Chicken (Gai Yang Khamin)
Description
This Thai Turmeric Chicken recipe uses a marinade that blends aromatic garlic with fish and oyster sauces, white pepper, turmeric, and packed brown sugar to deeply infuse the chicken thighs. Marinating for several hours or overnight enhances tenderness and flavor absorption. Baking at moderate heat allows the marinade to form a rich glaze on the skin while cooking the meat through.
The chicken is initially baked at 180°C and basted during cooking to encourage an even color and sweetness. Raising the temperature at the end caramelizes the skin further for a visually appealing, textured finish. The meat remains juicy under the crisped skin, showcasing turmeric’s vibrant yellow color and warm flavor.
Traditionally served with fragrant jasmine or coconut rice and simple chopped vegetables like tomato and cucumber, this dish balances robust spiced protein with light, fresh accompaniments. Variations in chicken cuts and cooking methods are provided to suit available equipment and preferences, maintaining a tender, flavorful result throughout.
Notes indicate the importance of choosing bone-in, skin-on thighs for moisture retention and guidance for stove or BBQ cooking where sugar can burn, recommending medium heat.
Ingredients
- 5 large chicken thighs ~1.2kg/2.4lb) (Note 1, skin-on, bone-in
Marinade
- 4 garlic finely minced or crushed using garlic press, cloves
- 2 tbsp fish sauce
- 2 1/2 tbsp oyster sauce
- 1 tsp white pepper , ground (sub black)
- 1 tbsp Turmeric ground
- 1/4 cup brown sugar (tightly packed cup)
Instructions
- Marinade chicken - Mix Marinade ingredients in a large bowl. Add chicken and toss to coat. Marinade for at least 3 hours, preferably overnight.
- Preheat oven to 180°C/350°F (160°C fan-forced).
- 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.
- 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.
- 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.
- Rest for 3 minutes before serving with jasmine or coconut rice, and plain chunks of tomato and cucumber the Thai way!
Notes
- Use bone-in, skin-on chicken thighs for best moisture and caramelization; drumsticks are a close substitute.
- Marinate for at least 3 hours, preferably overnight, to enhance flavor and tenderness.
- When cooking on stove or BBQ, use medium heat and baste frequently to prevent the sugar from burning.
- Adjust cooking times based on chicken cuts: thighs need about 40 minutes baking; drumsticks around 50 minutes; boneless thighs less time.
- Serve with jasmine or coconut rice and fresh tomato and cucumber pieces for a balanced meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Serving | 260g | |
| Calories | 505cal | 25% |
| Carbohydrates | 15g | 5% |
| Protein | 34g | 68% |
| Fat | 34g | 52% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 200mg | 67% |
| Sodium | 972mg | 41% |
| Potassium | 504mg | 11% |
| Fiber | 0.5g | 2% |
| Sugar | 11g | 22% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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