Name: Thai Turmeric Chicken (Gai Yang Khamin) Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 3 h 10 min
Cuisine: Thai
Ingredients: 5 large chicken thighs, skin-on, bone-in (~1.2kg / 2.4lb); 4 garlic cloves, finely minced or crushed; 2 tbsp fish sauce; 2 1/2 tbsp oyster sauce; 1 tsp ground white pepper (can substitute black pepper); 1 tbsp ground turmeric; 1/4 cup tightly packed brown sugar

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Introduction

Thai Turmeric Chicken, or Gai Yang Khamin, is a flavorful and aromatic dish featuring tender chicken thighs marinated in a vibrant blend of turmeric, garlic, and savory sauces. This easy-to-follow recipe delivers juicy, golden-brown chicken with a perfect balance of sweet and spicy notes, ideal for a comforting meal.

Thai Turmeric Chicken (Gai Yang Khamin) Recipe - Recipe Image

Ingredients

5 large chicken thighs, skin-on, bone-in (~1.2kg/2.4lb)
4 garlic cloves, finely minced or crushed
2 tbsp fish sauce
2 1/2 tbsp oyster sauce
1 tsp white pepper, ground (substitute black pepper if needed)
1 tbsp ground turmeric
1/4 cup tightly packed brown sugar

Instructions

Step 1: In a large bowl, mix the garlic, fish sauce, oyster sauce, white pepper, turmeric, and brown sugar to create the marinade. Add the chicken thighs and toss well to coat all pieces evenly. Cover and marinate for at least 3 hours, preferably overnight, to allow the flavors to develop.
Step 2: Preheat the oven to 180°C (350°F), or 160°C (320°F) if using a fan-forced oven. Line a baking tray with parchment paper, then arrange the chicken thighs skin side up on the tray. Scrape any remaining marinade from the bowl over the chicken and gently dab to adhere.
Step 3: Bake the chicken for 40 minutes. At 30 and again at 40 minutes, baste the chicken with the juices collecting in the tray to help create a golden, sticky glaze. Rotate the tray as needed to ensure even cooking and color.
Step 4: Increase the oven temperature to 200°C (390°F), or 180°C (350°F) fan-forced, and return the chicken to the oven for an additional 10 minutes. This step caramelizes the skin, adding a delicious crispy finish.
Step 5: Remove the chicken from the oven and let it rest for 3 minutes. Serve warm with jasmine or coconut rice, accompanied by fresh tomato and cucumber chunks for an authentic Thai touch.

Tips & Variations

For extra depth, add a small piece of fresh galangal or ginger to the marinade.
Substitute chicken thighs with drumsticks or a whole spatchcocked chicken for a different presentation.
If you prefer less sweetness, reduce the brown sugar slightly.
Grill the chicken instead of baking for a smoky charred flavor.

Storage

Store leftover Thai Turmeric Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. For best texture, avoid overcooking when reheating to keep the chicken juicy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but they may cook faster and can dry out more easily. Adjust the cooking time accordingly and watch closely to keep them juicy.

Is there a vegetarian alternative for this recipe?

While this recipe centers on chicken, you can use firm tofu or tempeh marinated in the same turmeric mixture and then baked or grilled for a tasty vegetarian version.