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Thai Turmeric Grilled Chicken with vibrant spices and herbs on a plate

Thai Turmeric Chicken

A delightful Thai dish that combines vibrant flavors and aromas, perfect for weeknight dinners or casual gatherings.
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Prep Time 3 hours
Cook Time 50 minutes
Total Time 3 hours 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the marinade
  • 4 cloves garlic, finely minced or crushed Aromatic and pungent, adds depth.
  • 2 tbsp fish sauce Brings umami richness.
  • 2.5 tbsp oyster sauce Enhances the chicken's profile.
  • 1 tsp white pepper, ground Adds gentle heat.
  • 1 tbsp ground turmeric Gives vibrant color and earthy flavor.
  • 1/4 cup brown sugar, tightly packed Balances flavors with sweetness.
For the chicken
  • 5 pieces chicken thighs, skin-on, bone-in (~1.2kg/2.4lb) Juicy and flavorful, stays moist.

Method
 

Marinade the Chicken
  1. Mix together the marinade ingredients in a large bowl until well incorporated. Add the chicken thighs, tossing to coat them thoroughly. Marinate for at least 3 hours, preferably overnight.
Preheat the Oven
  1. Preheat your oven to 180°C/350°F (160°C fan-forced).
Prepare the Baking Tray
  1. Line a baking tray with baking paper. Arrange the marinated chicken thighs on the tray, skin side up, and scrape all marinade onto the chicken.
Bake the Chicken
  1. Place the tray in the oven and bake for 40 minutes, basting at the 30-minute and 40-minute marks.
Increase Oven Temperature
  1. Increase the oven temperature to 200°C/390°F (180°C fan-forced) and bake for an additional 10 minutes.
Rest and Serve
  1. Let the chicken rest for about 3 minutes before serving.

Notes

For the most flavor, marinate the chicken overnight. Don’t skip basting! Use gluten-free fish and oyster sauces if needed. Pair with jasmine rice or cucumber salad.