Savory Baked Thai Turmeric Chicken That'll Wow Your Taste Buds

This Baked Thai Turmeric Chicken is a flavorful dish that combines spices and tender chicken for a delightful experience.

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Prep Time 30

Cook Time 50

Resting Time 3

Total Time 1 23

Servings: 4 pieces

Course: Dinner

Cuisine: Thai

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

6 pieces Chicken Thighs skin-on, bone-in for juiciness
3 cloves Garlic finely minced or crushed
3 tablespoons Fish Sauce for umami flavor
2 tablespoons Oyster Sauce or soy sauce as substitute
2 tablespoons Brown Sugar or palm sugar for authenticity
2 teaspoons Turmeric Powder adds color and flavor
1 teaspoon White Pepper or black pepper as alternative

For Serving

2 cups Jasmine Rice to soak up flavors
1 cup Fresh Cucumber for brightness
1 cup Tomato for contrast

Equipment

Mixing Bowl
Baking tray
whisk
Meat Thermometer
zip-top bag

Method

Preparation

In a medium-sized mixing bowl, combine minced garlic, fish sauce, oyster sauce, brown sugar, turmeric powder, and white pepper. Whisk together until smooth.
Coat chicken thighs in the marinade, ensuring they are fully covered. Refrigerate for at least 3 hours or overnight.
Preheat the oven to 180 °C (350 °F). Prepare your baking tray with parchment paper.
Place the marinated chicken skin-side up on the baking tray and bake for 40 minutes.
Increase oven temperature to 200 °C (390 °F) and bake for an additional 10 minutes for caramelization.
Let the chicken rest for about 3 minutes before serving.

Nutrition

Serving: 1pieceCalories: 320kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 900mgPotassium: 500mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

Allow the chicken to marinate for optimal flavor. Adjust sweetness to your liking.

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