Hailing from southern Thailand, Thai Tumeric Chicken (Gai Yang Khamin) is lip-smackingly delicious street food that’s sweet, sticky and savoury. The marinade is unbelievably simple: garlic, fish sauce, oyster sauce, turmeric powder and sugar. The turmeric really makes it!
Southern Thai Turmeric Chicken (Gai Yang Khamin)
This is a great one to marinade tonight and bake tomorrow, to bring authentic Thai flavours to your dinner table! It’s sweet but has layers of savoury, and is incredibly delicious for something so simple.
With the excellent street food in Thailand, it will come to no surprise that I found this during my travels. It’s a street food that hails from the south called Gai Yang Khamin, and is one of those recipes that tastes like it has way more ingredients in it than it does.
At the time I tried it, I didn’t know what it was called, though the mystery was solved through furious Googling for “yellow Thai grilled chicken” in my determination to replicate it back at home.
Street vendors grill this over smokey coals and use butterflied whole chicken. I bake it in the oven and use chicken thighs instead to make it Monday-night-friendly. This does not, however, compromise flavour – it is still ridiculously delicious!
Ingredients in Thai Turmeric Chicken
This is one of those recipes that tastes like it’s got way more ingredients in it that it does. I get a secret thrill out of finding recipes like this!!
For the juiciest, stickiest chicken with the best glaze, bone-in thighs are best. But I’ve provided directions for breast and other cuts.
Chicken – As noted above, skin-on, bone-in thighs are best because the time it takes for the skin to go sticky and golden is the same time it takes for the inside to cook through to juicy perfection. Leaner, boneless cuts, like breast and boneless thigh, cook through faster, before the surface has a chance to caramelise. However, I’ve provided directions for these – and you could always pan fry instead! Drumsticks are also an excellent, economical option – these work perfectly as a direct substitute.
Turmeric powder – Key flavour and colour for this dish. This is what makes this Thai Turmeric chicken!!
Fish sauce – Secret ingredient! Adds salt with extra layers of flavour so this otherwise simple marinade isn’t bland.
Oyster sauce – Second secret ingredient! Adds sweetness with savoury undertones.
Sugar – For extra sweetness.
Garlic – Quite a decent wack!
Pepper – I like the flavour white pepper brings to this but you can substitute with black pepper.
How to make Thai Turmeric Chicken
Pop this in the marinade tonight then bake it tomorrow! Marinade for at least 3 hours, preferably overnight. Then bake and baste until golden and sticky (45 minutes).
Mix the marinade in a bowl – garlic, fish sauce, oyster sauce, sugar and turmeric.
Marinade the chicken for at least 3 hours, preferably overnight.
Bake on a lined tray for 50 minutes until the surface is sticky and delicious.
Baste using the tray juices at the 30 minute mark….
Then baste again at the 40 minute mark and pop it back in for a final 10 minutes to caramelise the surface.
Garnish with fresh coriander/cilantro leave if you want (it’s just for looks), then serve using the pan juices as a sauce!
What to serve with Thai Turmeric Chicken
Serve this with a pile of steaming jasmine or coconut rice and plain chunks of cucumber and tomato, something you commonly see served as a vegetable side all over Thailand. The fresh crunch of cucumber and juiciness of tomato is a nice contrast to the sweet-savoury-meatiness of the chicken, with the added bonus that you don’t have to bother with a dressing. I’m not going to argue with that!
Though, if you are a better person than me and would like to make more of an effort for your side salad, you could toss any fresh or steamed greens with Asian Sesame Dressing (for a quick option). For a more substantial side salad, try Thai Chicken Salad minus the chicken, or Thai Beef Salad minus the beef (I love the dressing of these salads).
And here are some more options for things to serve on the side:
Suggestions for sides
Or, eat it street food style – just grab the chicken with your hands and munch it on the go. You know I did! (Though the vision is slightly different – in my kitchen at home in my scruffy apron, rather than the bustling streets of Thailand.😂)
– Nagi x
Watch how to make it
Back to the old-style hands only video for this one! Ran out of time to do the new style with me and Dozer in it. 🙂
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Thai Turmeric Chicken (Gai Yang Khamin)
Ingredients
- 5 large chicken thighs, skin-on, bone-in (~1.2kg/2.4lb) (Note 1)
Marinade
- 4 garlic cloves , finely minced or crushed using garlic press
- 2 tbsp fish sauce
- 2 1/2 tbsp oyster sauce
- 1 tsp white pepper , ground (sub black)
- 1 tbsp ground turmeric
- 1/4 cup brown sugar (tightly packed cup)
Instructions
- Marinade chicken – Mix Marinade ingredients in a large bowl. Add chicken and toss to coat. Marinade for at least 3 hours, preferably overnight.
- Preheat oven to 180°C/350°F (160°C fan-forced).
- Prepare – Line a tray with baking paper/parchment paper. Place chicken on the tray, skin side up. Scrape all Marinade out of th bowl and dab onto chicken.
- Bake for 40 minutes, basting at the 30 minute and 40 minute mark using the tray juices to make it golden brown and sticky, and rotate the tray as needed for even colour.
- Increase the oven temperature to 200°C/390°F (180°C fan-forced). Pop the chicken back in for a final 10 minutes to caramelise the skin.
- Rest for 3 minutes before serving with jasmine or coconut rice, and plain chunks of tomato and cucumber the Thai way!
Recipe Notes:
- Stove – Heat a skillet over medium heat. Place skin side down and cover with a lid. Cook for 5 minutes or until the skin is dark golden. Then turn and cover with a lid again. Cook for 8 to 10 minutes until cooked through, basting the skin with the residual marinade in the bowl.
- BBQ – use medium heat and cook for around 15 minutes in total, basting the skin with the marinade in the bowl).
- Other cuts:
– Drumsticks: Bake 50 minutes.
– Skinless boneless thighs: Bake 20 – 25 minutes, or stove/BBQ for 5 minutes each side on medium.
– Breast: Bake for 20 minutes, or stove/BBQ for around 5 minutes on each side on medium.
Nutrition Information:
Originally published November 2015. Updated with sparkling new photos with a recipe video added and most importantly, Life of Dozer section added!
Life of Dozer
When Dozer sings.
(Aka annoying, persistent bark that he quickly realised is a highly effective way to get me to play with him, on command. #sucker)
Made this tonight, so yummy! Didn’t have coriander so substituted with ground coriander seeds, still delish!
I’ve been lurking for a while and love your recipes! Everything I’ve made from you has been A+ 🙂
Duan,I was wondering how much ground coriander did you use in place of the coriander stems?
That’s terrific to hear Duan, thanks so much for letting me know! N x
Made the Southern Thai Chicken for Sunday dinner. It was so,so delish. Another amazing recipe from u. Thank u. We all enjoyed it. Can u do a recipe book? Lol
Hi Isabel, I’m so glad you loved it! I do have a recipe book on the cards 😉 N x
Delicious and so easy. Accompanied this with hot oil noodles from the Woks of Life blog. A triumph, despite mixing Thai with Chinese. Thanks
YUM!!!
Southern Thai Chicken will be tomorrow’s dinner! Looks delicious. Your recipes are always so good.
Enjoy Isabel, I hope you love it! N x
Holy sheet this was amazing. My partner (who is not a big fan of meat with bones) said it was the best chicken he’d ever had. Currently watching my toddler demolish some. Served it with coconut rice and stir fried veg. Again – AMAZING.
What a great compliment Ellen, thanks so much!! N x
Can’t wait to try this! You have given me so much confidence in the kitchen, I would sound like a raving internet lunatic if I tried to thank you properly…!
Pardon my ignorance but can I freeze the raw chicken in the marinade? Are there any marinades you wouldn’t freeze… thanks again Nagi for all your help xx
Hi Mari, you sure can! The perfect make ahead meal!
Thank you:)
Hi nagi
Do we not put salt in this.or is the salt in sauces enough?
Reena
Hi Reena, the fish and oyster sauce make up the salt component here – N x
Thank you nagi. Made is last night for my fussy complaining girl.she liked it and so did her dad.a little spicy would be good.will try bit of chillies flakes next time.
Cant wait to try more of your recipes.
Thank you
Reena
Just made this for dinner and it was superb. So delicious. My grandson kept coming back for more.
I’m so glad it was a hit Pat!
OMG the best chicken I’ve ever had 😻
Will definitely be a repeater here.
I wish you had a save button on your site Nagi, I get so wide tracked searching for the recipe I want lol
Not a bad thing really , gives me a chance to cook up more of your gems. I’m always asked ..Is this a Nagi’s 😆
That’s great to hear Sue!! And just wait, I have something on the cards coming soon!!
This recipe looks delicious! Do you think I can substitute thin pork chops for the chicken? Maybe add a bit of oil to the marinade to make up the fat?
Yes of course Judy! Would be delicious!
Plan on making this soon. Would Thai peanut sauce go well with this?
Hi there,
This is such a simple but great recipe! I chanced upon your site and our family made a batch this afternoon (with only 2hrs for the marinade), and it was cleared up in no time! It was so good that my husband requested we make it again with a side salad for tomorrow’s lunch – we’re hoping for more flavours given the overnight marinade.
This is definitely a keeper and we can’t wait to share it at our next family gathering 🙂
That’s wonderful to hear Jaqueline! Thanks for taking the time to let me know you enjoyed this! N xx
This dish was absolutely amazing. All your recipes are so so good. Finding your website has been life altering. I honestly can’t put into words how good all the dishes are. They certainly have had a huge impact on my life and cooking abilities. You’ve inspired me to travel to Asia just for the food! Thanks again for all your hard work!
I’m so pleased you enjoyed this! And YES you must travel to Asia!!!
Hi Nagi,
I’ve got chicken marinating in the fridge right now. 🙂
Just wondering approximately how long it takes the chicken to come to room temperature after they’re taken out of the fridge? 2 or 3 hours maybe? And is it safe to leave the chicken out this long before they get cooked?
Thank you!
Your advice is always appreciated!
HI Maggie! 20 minutes is a good rule of thumb 🙂 Hope you love it!
Thank you Nagi! Love this recipe! Will definitely make again! It was so easy but full of flavour. I marinade overnight 😊
I’m so pleased you enjoyed this Syulie! Thank you for letting me know! N xx ❤️
I tried your recipe last night. It was a winner! I added more turmeric and sauce cos I was cooking a larger batch of Maryland Chicken. Thank you for sharing!
That’s terrific to hear Sandra, thanks for leaving a review! N x
Another winner, Nagi! I also added a touch of lemongrass. Mr. Fussy got excited, as he always does when I say I’m making a Nagi recipe. And he loved this. So flavorful yet easy. I marinated the bone-in thighs for abut 3 hours and did the in the oven, with a quick crisp on broil for 2 minutes. Perfection!
You flatter me!! SO PLEASED Mr Fussy enjoyed this. I LOVE this chicken, the flavour is simply incredible!!
Hi Nagi, I really want to try this recipe because of the turmeric but my hubby and me are allergic to seafood/ fish. Other than substituting soy sauce for the fish sauce what can we use in place of oyster sauce? Any and all options appreciated. Mary G
Hi Mary! Hoisin sauce is a great sub, though it has a tiny touch of Chinese Five Spice, other than that the flavour is quite similar!
Even though I had to use hoisin sauce in the place of oyster sauce, and my chicken only marinated for 45 minutes, this was an outstanding dish! Really delicious. Thanks!
That’s so fantastic to hear Erica! Thank you for letting me know you enjoyed it! – N xx
This looks amazing! Do you think it will work with chicken leg quarters and how long would it need in the oven? I am going to make this on the weekend after picking up some oyster sauce and a new fresh packet of turmeric 🙂
Abolsutely! It would be SO juicy 🙂 I’d bake for around 1 hour (I’m assuming you’re talking about what we call Marylands here in Australia – leg + thigh still attached together, quite a large piece so takes longer to cook than legs by themselves).
I made this too, after making and reviewing the pork chops the other day! Loved it, followed recipe exactly aside from using ‘Marylands’. Fantastic, very unique taste. Thanks for posting. I am definitely subscribing! :))
Yes! So fantastic to hear you enjoyed this Christina! N xx