Thai Turmeric Chicken (Print Version)
# Ingredients:
→ Main
01 -
5 big bone-in chicken thighs with skin left on (about 1.2kg)
→ Marinade
02 -
4 cloves garlic, chopped super fine
03 -
2 tbsp fish sauce
04 -
2 1/2 tbsp oyster sauce
05 -
1 tsp ground white pepper
06 -
1 tbsp turmeric powder
07 -
1/4 cup firmly packed brown sugar
# Instructions:
01 -
Combine all the marinade stuff in a big bowl. Toss in the chicken and coat each piece well. Let it sit for at least 3 hours, but keeping it overnight works even better.
02 -
Warm your oven to 180°C/350°F. Put some parchment on a tray. Arrange chicken with skin facing up and pour any leftover marinade on top.
03 -
Cook for 40 minutes total. After 30 minutes and again at 40, spoon the juices over the chicken. Turn the tray around halfway for even color.
04 -
Turn the heat up to 200°C/390°F and keep cooking another 10 minutes to get that skin nice and sticky.
05 -
Let the chicken cool down for 3 minutes before you dish it up. It's great with a side of jasmine rice and some fresh cucumber and tomato chunks.
# Notes:
01 -
You can also cook this on your BBQ grill or in a pan on the stove using medium heat
02 -
Feel free to swap in different chicken parts, just remember to change how long you cook them