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)
Delicious! I used less fish sauce and added lemongrass b/c I can’t help myself and cooked in a cast iron pan. This is a winner! Served with turmeric rice and cucumbers and magic broccoli (minus the parm cheese). tHANK YOU, Nagi!!
This was out of this world delicious. The flavours are insanely good. Love love love….
I am so happy that you tried and enjoyed this Lisa! I know it’s not as common as the other Thai chicken but it’s just as good in my opinion! And so much easier to make!!! N x
You’ve done it again Nagi. Can’t wait to make this
Kathy! OMG how ARE you?? Are you on dry land??
Sadly yes. Dry land but spring is a mere 4 months away. I know I don’t comment much these days but we have been enjoying a lot of your wonderful recipes. Keep up the great work!
Hi Nagi,
I’ve made this several times and I LOVE it! It’s one of my favorite recipes you have it on your blog. Today I already marinated the chicken thighs thinking that I was hosting a dinner tomorrow and then realized that the dinner is not until next week. Hahaha. Do you think it still works if I keep the marinated chicken in the freezer for a week and thaw it later? Or it would be too long of a time to marinate chicken? Thanks!
Ooh, so glad you love this one too!!! Just pop it in the freezer asap and then thaw before cooking. This is not a “harsh” marinade so it will be fine! 🙂 N x
Made this tonight and it was good! Very tender and although the smell when I opened the oven was VERY off putting (due to the fish sauce I believe), it tastes good. I used boneless skinless chicken breasts and baked them for about a half hour at 350 degrees. I didn’t get any of the yummy carmelization like the pictures show, even though I tried broiling for a couple of minutes, but I think I’ll grill them next time and they’ll be even better! Also, I’m on a mobile device which won’t let me select a number of stars to give, but if I could I’d choose 4 🙂
Hi Abby! I’m so glad you enjoyed this, thank you for letting me know! Chicken breasts won’t get the caramelisation because you need skin for that 🙂 The way to get caramelisation on breast is to save some of the marinade, add a bit of oil and slather it on the chicken while it bakes. N x
This chicken was a huge hit at my dinner party last Saturday night! I actually prepped the dressing two nights before I served it and marinated the chicken( boneless thighs and breasts) for 36 hours. I served it with jasmine rice and sliced cucumbers. It was fabulous! I cannot wait to try your next recipe! Thank you !
I’m so glad you enjoyed this Yolanda! Thanks for coming back to let me know! N x
I must have done something wrong because mine came out salty and bitter. The good flavor is there underneath but I’m not sure what could have caused the bitterness. Maybe from blending the cilantro instead of mincing?
Hi Kat – that sounds awful 🙁 I’m sorry to hear that. Were your condiments and spices fresh and not out of date? There is definitely nothing in the marinade ingredients that could be bitter or even become bitter when cooked. N x
Hi Nagi! I’ve tried a few of your recipes already and this one so far is my favorite! We had it for
Lunch today and oh my it’s super duper flavorful! Thank you for sharing your recipes. I posted this in my Instagram and tagged you.
Isn’t it awesome?? I LOVE this recipe!!! Most Thai marinades require a lot more effort than this which is why it’s such a gem!!! N x
It was very good! Keep those recipe coming girl!
I plan to!! 🙂
I’ve recently discovered your website and have tried a few of your recipes – gai yang chicken and one-pot lemon chicken. Wasn’t that impressed, guess being Asian I like the bolder flavours. But this – I LIKE! Very yummy, my husband and 3yo said it was delicious too! I didn’t have coriander so will have to try that next time. The marinade gives the chicken a beautiful dark golden glaze, promising and delivering on flavour. Would love to somehow incorporate this into fried rice…?
Oooh, I’m so glad you enjoyed this Sheila! Thanks for letting me know! Do you mean incorporating the flavour into fried rice or using leftover chicken?
The former 😉 I can imagine a really flavoursome fried rice?
Actually I’d take a stab and say – fry off some onion n garlic, add the marinade paste and fry then just add rice…. Or fry up some chicken strips and then add rice…lol!
Hi Nagi,
I marinated the chicken thighs for over 24 hours before baking in the oven. All I can say is WOW!!! My husband and I were sorry we there were only 2 pieces each! Next time I’ll make double that. I don’t use turmeric in my cooking (apart from in curries) and this really made the dish shine. It added a little kick of spice which took it to a new level.
Thanks Nagi!
Sam
I’m SO GLAD you loved it Sam!!! It’s incredible, isn’t it? 🙂 N x
Nagi,
In October I found your website and have made close to 15 recipes. My wife is wondering where my new found culinary flavors are coming from (I’m keeping in a secret as of now). I’m making the tumeric chicken a second time this evening using thighs instead of cutlets. I found the flavors incredible the first time and am hoping for success once again.
Thanks for all the recipes, I really appreciate it!
Ryan
Woah, I’m so honoured Ryan, thank you!!! Oooh, I am so glad you enjoy this chicken. Isn’t it incredible?? And don’t you LOVE the bright yellow juices!! Not to speak of the flavour!
Thanks so much for your incredible feedback!
Great combination of flavours – I cooked this up the other evening with all these ingredients I already had on hand, and it was tasty and simple. Much obliged and thanks for sharing.
I’m so glad you enjoyed the flavour of this, thank you!!
Hi Nagi,
Just quickly popping in to rate this recipe, it looked so good I couldn’t wait until next week. Another winner… finger lickin’ good! I had to hide a piece last night… so I can have it today for lunch – and believe me when I say I’m counting down the hours!!
I’ll try and come back to rate the other recipes I’ve tried. I think I’ve just found my fail-safe recipe collection (or we must have the same palate… either way I’m stoked!).
Mai
P.S. Congratulations on your magazine spread!
Hi Mai! Ha ha, I LOVE that you couldn’t wait!! 🙂 I’m so glad you enjoyed it, isn’t it so tasty! I remember the first time I tried it I was blown away with how familiar the flavour was – it really is so similar to the one I had at the night markets in Bangkok – yay!!
Hi Nagi,
It’s not a habit of mine to leave comments but O!M!G! I’m so glad I stumbled upon your site. You make the recipes so easy to follow and there has not been a recipe that didn’t taste good (saucy beef and broccoli, 3 layer custard cake, chicken with sun dried tomato creamy sauce, breakfast muffins – my apologies if I’ve butchered any of your recipe names, I’m going off what I’ve cooked in the past month from your site, and I only get to try new recipes on weekends).
This one will go on my list of recipes to try (along with beef rendang and salted caramel brownies and so many more). My regret is that I didn’t see this recipe earlier today when I did my shopping, otherwise it would be marinating overnight now for tomorrow’s meal!
Thank you and please keep on sharing!
Mai 🙂
Wow! What a compliment, thank you so much Mai! Especially because you don’t ordinarily leave comments, I’m even more flattered!! I’m so glad you are enjoying my recipes. 🙂 I do hope you try this one, it really is good, so so good. I can say that without sounding big headed because it’s not my recipe!! 🙂 Thank you for taking the time to comment, and if you ever have any questions, just leave it in the comments section. I respond within 24 hours (unless I have internet problems like I am at the moment because I am travelling). N x
Nagi this looks SO good, I can understand why you hunted Bangkok for it! I love all the Thai flavours going on, how easy it is, and how sticky sweet it is – I can imagine palm sugar and fish sauce would do wonders. So perfect with the cucumber too, and such an easy, healthy weeknight meal – definitely saving to try on my flatmates and family this summer! <3
YES DO!!! Perfect for summer grilling! 🙂
Gee, I just ate a combination fish taco plate for dinner- I thought I was full, but I think I can make room for some of your delicious chicken!
Aren’t fish tacos the best? 🙂 I just had some for dinner last night myself!
Looks like another Sumptuous chicken dish from you! You always make it look so effortless . Both looks and sound absolutely divine!
Thanks Imma! I really need to start cooking some other cuts of meat. Way too much chicken around here!! 🙂
Oooh, we love Thai flavors, and I was just looking for some new chicken recipes! I will have to give this a try!
Thank you Kelly! I do hope you try this, it really is delicious! N x
Hi there! Im really excited to make this. I love thai food but I’ve never had this dish. Im wondering, will it make a difference if I used cilantro from lets say, Mccormick? (from the small bottles therefore not fresh) instead of whats stated in the recipe which is finely chopped cilantro (which im assuming to be fresh)?
Hi Inna! I’m sorry to say that this really does benefit from fresh cilantro in the marinade 🙂 But if you really are stuck, yo can substitute with 2 tsp of cilantro powder. It will still be a yummy marinade, just not quite the same as the original recipe! 🙂