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Thai Turmeric Chicken (Gai Yang Khamin)
Recipe video. This is based on a popular southern Thailand street food that's typically made with a butterflied chicken grilled over smokey coals. It's sweet but has complexity owing to the simple but clever marinade.Here, I'm making a home version using the marinade for bone-in chicken thighs instead and baked it in my boring oven. I miss the charcoal flavour but it's still lip smackingly delicious! The tumeric powder really makes it. :)
👥 5 Servings⏱️ Prep & Cook: 3h 50m⏳ Prep: 10 min🔥 Cook: 50 min👤 Nagi | RecipeTin Eats📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
📝 Preparation Steps
1
Marinade chicken - Mix Marinade ingredients in a large bowl. Add chicken and toss to coat. Marinade for at least ⏱️ 3 hours, preferably overnight.
2
Preheat oven to 180°C/350°F (160°C fan-forced).
3
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.
4
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.
5
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.
6
Rest for ⏱️ 3 minutes before serving with jasmine or coconut rice, and plain chunks of tomato and cucumber the Thai way!
Nutrition Facts
calories
505 kcal
fat Content
34 g
serving Size
260 g
fiber Content
0.5 g
sugar Content
11 g
sodium Content
972 mg
protein Content
34 g
trans Fat Content
0.2 g
cholesterol Content
200 mg
carbohydrate Content
15 g
saturated Fat Content
9 g
unsaturated Fat Content
21 g
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