Bring the vibrant flavors of Thailand to your kitchen with this Southern Thai Turmeric Chicken recipe. This dish combines the earthy warmth of turmeric with the savory-sweet richness of traditional Thai ingredients. The result? Crispy, juicy chicken that’s bursting with flavor and perfect for any occasion. Whether you grill, bake, or pan-fry, this recipe is simple, aromatic, and utterly delicious!
Ingredients
- 5 large chicken thighs (skin-on, bone-in) (~1.2kg/2.4lb)
- 4 garlic cloves, finely minced
- 2 tablespoons fish sauce
- 2 1/2 tablespoons oyster sauce
- 1 teaspoon white pepper (or black pepper substitute)
- 1 tablespoon ground turmeric
- 1/4 cup brown sugar, tightly packed
Instructions
- Prepare the Marinade : In a large mixing bowl, combine the minced garlic, fish sauce, oyster sauce, white pepper, ground turmeric, and brown sugar. Mix well until the sugar dissolves and the marinade is smooth.
- Marinate the Chicken : Add the chicken thighs to the bowl, ensuring they are fully coated with the marinade. Massage the marinade into the chicken for even flavoring. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for the best flavor.
- Cook the Chicken : Preheat your grill to medium heat. Place the chicken skin-side down on the grill and cook for 6–8 minutes until the skin is golden and crispy. Flip and cook for another 12–15 minutes, or until the internal temperature reaches 165°F (74°C). Heat a large skillet over medium heat and add a small amount of oil. Cook the chicken skin-side down for 6–8 minutes until the skin is crispy. Flip and cook for another 12–15 minutes until fully cooked. Preheat your oven to 375°F (190°C). Place the chicken thighs on a lined baking sheet and bake for 35–40 minutes, turning halfway through, until the chicken is cooked through and golden brown.
- Rest and Serve : Allow the chicken to rest for 5 minutes after cooking. Serve hot with steamed jasmine rice, a fresh salad, or Thai dipping sauce for a complete meal.
Conclusion
This Southern Thai Turmeric Chicken is a perfect harmony of bold flavors and tender meat. The turmeric not only imparts a stunning golden hue but also pairs beautifully with the sweetness of brown sugar and the umami of fish and oyster sauces. Whether you’re hosting a dinner party or making a casual family meal, this dish is guaranteed to impress. Serve it with your favorite Thai sides for an unforgettable dining experience!
Southern Thai Turmeric Chicken: A Bold and Flavorful Dish
A rich and aromatic Thai chicken dish marinated ingarlic, turmeric, and a blend of savory sauces. Juicy, flavorful, and easy tocook using your preferred method.
Ingredients
- 5 large chicken thighs skin-on, bone-in (~1.2kg/2.4lb)
- 4 garlic cloves finely minced
- 2 tablespoons fish sauce
- 2 1/2 tablespoons oyster sauce
- 1 teaspoon white pepper or black pepper substitute
- 1 tablespoon ground turmeric
- 1/4 cup brown sugar tightly packed
Instructions
- Prepare the Marinade : In a large mixing bowl, combine the minced garlic, fish sauce, oyster sauce, white pepper, ground turmeric, and brown sugar. Mix well until the sugar dissolves and the marinade is smooth.
- Marinate the Chicken : Add the chicken thighs to the bowl, ensuring they are fully coated with the marinade. Massage the marinade into the chicken for even flavoring. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for the best flavor.
- Cook the Chicken : Preheat your grill to medium heat. Place the chicken skin-side down on the grill and cook for 6–8 minutes until the skin is golden and crispy. Flip and cook for another 12–15 minutes, or until the internal temperature reaches 165°F (74°C). Heat a large skillet over medium heat and add a small amount of oil. Cook the chicken skin-side down for 6–8 minutes until the skin is crispy. Flip and cook for another 12–15 minutes until fully cooked. Preheat your oven to 375°F (190°C). Place the chicken thighs on a lined baking sheet and bake for 35–40 minutes, turning halfway through, until the chicken is cooked through and golden brown.
- Rest and Serve : Allow the chicken to rest for 5 minutes after cooking. Serve hot with steamed jasmine rice, a fresh salad, or Thai dipping sauce for a complete meal.