Thai Turmeric Chicken Thighs (Gai Yang Khamin)

Name: Thai Turmeric Chicken Thighs (Gai Yang Khamin)
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 5
Ingredients: 5 bone-in, skin-on chicken thighs; 4 cloves garlic; 2 tbsp fish sauce; 2 1/2 tbsp oyster sauce; 1 tsp white pepper; 1 tbsp ground turmeric; 1/4 cup brown sugar

These Thai turmeric chicken thighs are deeply savory, lightly sweet, and fragrant with garlic, fish sauce, and warm turmeric. Baked until sticky and caramelized, they make an easy, flavor-packed dinner that pairs perfectly with jasmine rice and fresh cucumber and tomato.

Servings5 Portions

Prep Time10 Mins

Cook Time50 Mins

Difficulty

Easy

Ingredients

bone-in, skin-on chicken thighs
5
garlic
4 cloves
fish sauce
2 tbsp
oyster sauce
1 tbsp
white pepper
1 tsp
ground turmeric
1 tbsp
brown sugar
0.3 cup

Step-by-Step Instructions

In a large bowl, combine the garlic, fish sauce, oyster sauce, white pepper, turmeric, and brown sugar until the sugar starts to dissolve. Add the chicken thighs and turn to coat thoroughly. Cover and marinate for at least 3 hours, or overnight for the best flavor.

When ready to cook, preheat the oven to 180°C/350°F (160°C fan-forced). Line a baking tray or shallow roasting pan with parchment paper.

Arrange the chicken on the prepared tray skin-side up. Spoon any remaining marinade from the bowl over the top so the chicken stays well coated during baking.

Bake for 40 minutes, basting with the pan juices after about 30 minutes and again near the end of the 40 minutes. Rotate the tray if needed so the chicken colors evenly.

Increase the oven temperature to 200°C/390°F (180°C fan-forced) and continue baking for 10 minutes, or until the skin is glossy, browned, and lightly caramelized.