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5.0 from 294 votes

Thai Turmeric Chicken (Gai Yang Khamin)

Recipe video. This is based on a popular southern Thailand street food that's typically made with a butterflied chicken grilled over smokey coals. It's sweet but has complexity owing to the simple but clever marinade.Here, I'm making a home version using the marinade for bone-in chicken thighs instead and baked it in my boring oven. I miss the charcoal flavour but it's still lip smackingly delicious! The tumeric powder really makes it. :)

Prep Time
10 mins
Cook Time
10 mins
Marinade
3 hrs
Total Time
3 hrs 50 mins
Servings: 5
Calories: 505 kcal
Course: Dinner
Cuisine: Thai

Ingredients

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

    Cup of Yum
  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

  • 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.
  • 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).
  • 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.
  • 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.

Nutrition Information

Serving 260g Calories 505cal (25%) Carbohydrates 15g (5%) Protein 34g (68%) Fat 34g (52%) Saturated Fat 9g (45%) Polyunsaturated Fat 7g Monounsaturated Fat 14g Trans Fat 0.2g Cholesterol 200mg (67%) Sodium 972mg (41%) Potassium 504mg (14%) Fiber 0.5g (2%) Sugar 11g (22%) Vitamin A 160IU (3%) Vitamin C 1mg (1%) Calcium 39mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 505

% 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.