Thai Turmeric Chicken is a flavor-packed dish that brings golden, aromatic spice to juicy, tender chicken thighs. With its vibrant color, fragrant marinade, and perfectly caramelized skin, this recipe transforms simple ingredients into a restaurant-worthy meal right at home. Whether you’re looking for an easy weeknight dinner or a dish to impress guests, this recipe delivers bold flavors with minimal effort.

Table of Contents

Why You’ll Love This Recipe

Bursting with Flavor – Turmeric, garlic, and savory sauces create an irresistible balance of sweet, salty, and earthy notes.
Effortless Prep – Just mix, marinate, and bake; the oven does most of the work.
Golden & Crispy – Achieve beautifully caramelized chicken without complicated techniques.
Crowd-Pleaser – Perfect for family dinners, gatherings, or even meal prep.
Authentic with a Twist – Inspired by Thai flavors but simplified for your home kitchen.

Ingredients Needed

Chicken

5 large chicken thighs, bone-in, skin-on (~1.2kg / 2.4lb) – this cut ensures maximum juiciness.

Marinade

4 garlic cloves, finely minced or pressed
2 tablespoons fish sauce – adds a deep, salty umami kick
2 ½ tablespoons oyster sauce – for rich, savory depth
1 teaspoon ground white pepper (or substitute black pepper)
1 tablespoon ground turmeric – gives vibrant color and earthy flavor
¼ cup packed brown sugar – balances the saltiness and caramelizes beautifully

How to Make Thai Turmeric Chicken

1. Marinate the Chicken

In a large mixing bowl, combine garlic, fish sauce, oyster sauce, pepper, turmeric, and brown sugar. Stir well until the sugar begins to dissolve. Add chicken thighs and toss thoroughly to coat. Cover and refrigerate for at least 3 hours (overnight for best flavor and tenderness).

2. Preheat the Oven

Set the oven to 180°C / 350°F (160°C fan). While it heats, line a baking tray with parchment paper to prevent sticking and ensure easy cleanup.

3. Prepare for Baking

Arrange the chicken, skin side up, on the tray. Scrape any remaining marinade from the bowl and spread it over the chicken – this ensures no flavor goes to waste.

4. Bake the Chicken

Roast for about 40 minutes, basting at the 30-minute mark and again at 40 minutes using the tray juices. Rotate the tray halfway to promote even browning. The chicken should turn golden and glossy.

5. Caramelize the Skin

Increase oven temperature to 200°C / 390°F (180°C fan). Return chicken to the oven for an extra 10 minutes until the skin crisps up and caramelizes beautifully.

Serving and Storage Tips

Serving: Pair with steamed jasmine rice, coconut rice, or a fresh cucumber salad for balance. Garnish with fresh cilantro or lime wedges.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm in the oven at 160°C / 320°F for 10–12 minutes to maintain crispy skin.

Helpful Notes

For extra richness, brush chicken with coconut milk before baking.
Want it spicier? Add chili flakes or sliced red chili to the marinade.
You can substitute chicken drumsticks or wings—just adjust cooking time accordingly.
Always marinate longer if possible for deeper flavor infusion.

Thai Turmeric Chicken

Thai Turmeric Chicken is a golden, flavor-packed dish featuring juicy, tender chicken thighs marinated in turmeric, garlic, and savory sauces. With beautifully caramelized skin and bold Thai-inspired flavors, it’s the perfect recipe for both weeknight dinners and special gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 5 thighs

Course: Main Course

Cuisine: ASIAN, Thai

Calories: 360

Ingredients Method Notes

Ingredients

Chicken

5 thighs chicken large, bone-in, skin-on (~1.2kg / 2.4lb)

Marinade

4 cloves garlic finely minced or pressed
2 tbsp fish sauce
2.5 tbsp oyster sauce
1 tsp ground white pepper or substitute black pepper
1 tbsp ground turmeric
0.25 cup brown sugar packed

Method

Step 1: Mix garlic, fish sauce, oyster sauce, pepper, turmeric, and brown sugar in a bowl. Add chicken thighs, toss well, cover, and marinate at least 3 hours (overnight preferred).
Step 2: Preheat oven to 180°C / 350°F (160°C fan). Line a baking tray with parchment paper.
Step 3: Arrange chicken skin-side up on the tray. Spread any leftover marinade on top.
Step 4: Bake for 40 minutes, basting with tray juices at 30 and 40 minutes. Rotate tray halfway for even browning.
Step 5: Increase oven to 200°C / 390°F (180°C fan). Return chicken for 10 minutes until skin caramelizes and crisps.

Notes

For extra richness, brush chicken with coconut milk before baking. Add chili flakes to the marinade for spice. Can substitute drumsticks or wings (adjust cooking time). Marinate overnight for best flavor.

Conclusion

This Thai Turmeric Chicken recipe is proof that simple ingredients can create a dish that’s bursting with flavor, color, and comfort. With its crispy golden skin and savory-sweet balance, it’s a recipe you’ll want to make again and again. If you try it, don’t forget to leave a comment and star rating below! Share your creation on Pinterest or Facebook—and let us know: Did you try any fun variations?

Frequently Asked Questions (FAQ)

Can I use chicken breast instead of thighs?

Yes, but keep in mind chicken breast can dry out faster. Reduce baking time to prevent overcooking.

How do I make this recipe gluten-free?

Simply replace the oyster sauce with a gluten-free alternative or use tamari with a dash of sugar.

Can I grill the chicken instead of baking?

Absolutely! Grill over medium-high heat for about 15–20 minutes, flipping halfway through, until fully cooked.

Is this recipe freezer-friendly?

Yes. You can freeze the marinated raw chicken for up to 2 months. Thaw overnight in the fridge before cooking.

Why is turmeric important in this recipe?

Turmeric not only gives a warm, earthy flavor but also provides the beautiful golden color that makes this dish visually stunning.