The marinade is unbelievably simple: garlic, fish sauce, oyster sauce, turmeric powder and sugar.
The turmeric really makes it!
Its sweet but has layers of savoury, and is incredibly delicious for something so simple.
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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!
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 Ive provided directions for breast and other cuts.
Turmeric powder Key flavour and colour for this dish.
This is what makes this ThaiTurmericchicken!!
Fish sauce Secret ingredient!
Adds salt with extra layers of flavour so this otherwise simple marinade isnt 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 could 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).
Mixthe marinade in a bowl garlic, fish sauce, oyster sauce, sugar and turmeric.
Marinadethe chicken for at least 3 hours, preferably overnight.
Bakeon a lined tray for 50 minutes until the surface is sticky and delicious.
Im not going to argue with that!
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