If you’re looking to bring bold, aromatic flavors to your dinner table, this Southern Thai Turmeric Chicken is a must-try! This dish is marinated in a delightful blend of traditional Thai ingredients, creating a savory and slightly sweet flavor profile with a touch of warmth from turmeric. Perfectly juicy and crispy on the outside, this dish is ideal for an easy weeknight meal or a crowd-pleasing BBQ option.
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 as a substitute)
- 1 tablespoon ground turmeric
- 1/4 cup brown sugar, tightly packed
Instructions
- Prepare the Marinade : In a large bowl, mix together the minced garlic, fish sauce, oyster sauce, white pepper, ground turmeric, and brown sugar. Stir until the sugar is fully dissolved and the ingredients are well combined.
- Marinate the Chicken : Place the chicken thighs in the bowl with the marinade, ensuring they are well coated. Massage the marinade into the chicken to enhance flavor absorption. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or ideally overnight, for maximum flavor.
- Cook the Chicken : Preheat your grill to medium heat. Grill the chicken thighs skin-side down for 5-7 minutes until crispy and golden. Flip and cook for another 10-12 minutes until the internal temperature reaches 165°F (74°C). Heat a large skillet over medium heat. Add a small amount of oil and cook the chicken thighs skin-side down for 6-8 minutes until crispy. Flip and cook for another 10-12 minutes, or until fully cooked. Preheat your oven to 375°F (190°C). Place the marinated chicken thighs on a baking sheet lined with parchment paper. Bake for 35-40 minutes, turning halfway through, until golden and cooked through.
- Serve : Remove the chicken from the grill, pan, or oven and let it rest for 5 minutes. Serve with steamed jasmine rice, a fresh salad, or some spicy Thai dipping sauce on the side for a complete meal.
Conclusion
This Southern Thai Turmeric Chicken delivers a tantalizing combination of sweet, savory, and aromatic flavors, thanks to the rich marinade and the warmth of turmeric. Whether grilled, pan-fried, or oven-baked, this dish is guaranteed to impress with its vibrant color, crispy skin, and juicy meat. Perfect for any occasion, this recipe is easy to prepare and sure to become a favorite in your household.
Southern Thai Turmeric Chicken: A Flavorful and Aromatic Delight
A mouthwatering Southern Thai-inspired chickendish marinated with garlic, turmeric, and a mix of savory sauces. Crispy,juicy, and perfect for grilling or baking.
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 as a substitute
- 1 tablespoon ground turmeric
- 1/4 cup brown sugar tightly packed
Instructions
- Prepare the Marinade : In a large bowl, mix together the minced garlic, fish sauce, oyster sauce, white pepper, ground turmeric, and brown sugar. Stir until the sugar is fully dissolved and the ingredients are well combined.
- Marinate the Chicken : Place the chicken thighs in the bowl with the marinade, ensuring they are well coated. Massage the marinade into the chicken to enhance flavor absorption. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or ideally overnight, for maximum flavor.
- Cook the Chicken : Preheat your grill to medium heat. Grill the chicken thighs skin-side down for 5-7 minutes until crispy and golden. Flip and cook for another 10-12 minutes until the internal temperature reaches 165°F (74°C). Heat a large skillet over medium heat. Add a small amount of oil and cook the chicken thighs skin-side down for 6-8 minutes until crispy. Flip and cook for another 10-12 minutes, or until fully cooked. Preheat your oven to 375°F (190°C). Place the marinated chicken thighs on a baking sheet lined with parchment paper. Bake for 35-40 minutes, turning halfway through, until golden and cooked through.
- Serve : Remove the chicken from the grill, pan, or oven and let it rest for 5 minutes. Serve with steamed jasmine rice, a fresh salad, or some spicy Thai dipping sauce on the side for a complete meal.