Southern Thai Turmeric Chicken

Name: Southern Thai Turmeric Chicken
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 5
Cuisine: Thai
Ingredients: 5 thighs chicken thighs, large, skin-on, bone-in; approximately 1.2 kg / 2.4 lb; 4 cloves garlic, finely minced or crushed; 2 tbsp fish sauce; 2½ tbsp oyster sauce; 1 tsp white pepper, ground; black pepper can be substituted; 1 tbsp ground turmeric; ¼ cup brown sugar, tightly packed

Glossy, golden-brown turmeric chicken thighs garnished with fresh herbs in a baking tray. — Sticky turmeric chicken thighs fresh from the oven.

Bone-in chicken thighs are coated in a sweet-savoury turmeric marinade, then baked and basted until golden and sticky.

By Cookin' KitchenOctober 13, 2026Updated October 19, 2026

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Total: 1 hour
Servings: 5 servings

Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 5

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Recipe

Southern Thai Turmeric Chicken

Bone-in chicken thighs are coated in a sweet-savoury turmeric marinade, then baked and basted until golden and sticky.

Cookin' · https://cookin.club/recipes/southern-thai-turmeric-chicken

Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 5

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Ingredients

5 servings

For 5 servings

Chicken

5 thighs chicken thighs, large, skin-on, bone-in; approximately 1.2 kg / 2.4 lb

Marinade

4 cloves garlic, finely minced or crushed
2 tbsp fish sauce
2½ tbsp oyster sauce
1 tsp white pepper, ground; black pepper can be substituted
1 tbsp ground turmeric
¼ cup brown sugar, tightly packed

Equipment

Large bowl
Baking tray
Oven

Instructions

Step 1: Mix the marinade ingredients in a large bowl. Add the chicken and toss to coat. Marinate for at least 3 hours, preferably overnight.
Step 2: Preheat the oven to 180°C/350°F (160°C fan-forced).
Step 3: Line a tray with baking paper or parchment paper. Place the chicken on the tray, skin side up. Scrape all the marinade from the bowl and dab it onto the chicken.
Step 4: Bake for 40 minutes, basting at the 30-minute and 40-minute marks with the tray juices to make the chicken golden brown and sticky. Rotate the tray as needed for even colour.
Step 5: Increase the oven temperature to 200°C/390°F (180°C fan-forced). Return the chicken to the oven for a final 10 minutes to caramelise the skin.
Step 6: Rest for 3 minutes before serving with jasmine or coconut rice and plain chunks of tomato and cucumber.

Notes

Chicken and cooking options

For oven cooking, bone-in thighs are the recommended cut; drumsticks can also be baked for 50 minutes. Boneless thighs, tenderloin and breast cook faster, so the recipe recommends pan-frying those cuts instead. For boneless cuts, use medium to medium-high heat so the sugar does not burn.

The recipe also gives stovetop and barbecue directions. Use medium heat because the sugar can burn. Serve with jasmine or coconut rice, plain chunks of tomato and cucumber, and the pan juices.

Nutrition per serving

Calories: 505 kcal
Fat: 34 g
Saturated fat: 9 g
Carbohydrates: 15 g
Sugar: 11 g
Fiber: 0.5 g
Protein: 34 g
Sodium: 972 mg
Cholesterol: 200 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

Sweet, savoury and sticky, this Southern Thai-style chicken gets its colour and flavour from a simple turmeric, garlic, fish sauce, oyster sauce and brown sugar marinade.

Chicken, garlic, pepper, turmeric, fish sauce, oyster sauce and sugar arranged as recipe ingredients. — Ingredients for the chicken and turmeric marinade.

Marinate the bone-in chicken thighs ahead, then bake and baste them until the glaze is golden. Serve with jasmine or coconut rice and chunks of tomato and cucumber.

A piece of glazed chicken with rice, cucumber and tomatoes on a plate. — Turmeric chicken served with rice and fresh vegetables.

Southern Thai Turmeric Chicken