Thai Turmeric Chicken

Hailing from southern Thailand, Thai Tumeric Chicken (Gai Yang Khamin) is lip-smackingly delicious street food that's sweet, sticky and savoury. The marinade is unbelievably simple: garlic, fish sauce, oyster sauce, turmeric powder and sugar. The turmeric really makes it!

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!
INGREDIENTS

• 5 chicken thigh cutlets, skin on and bone in (around 2.5lb / 1.2kg)*

Marinade:

• 4 garlic cloves, crushed
• 2 tbsp fish sauce
• 2 1/2 tbsp oyster sauce
• 1 tsp white pepper, ground
• 1 tbsp ground turmeric
• ¼ cup brown sugar (or palm sugar)

DIRECTIONS

1) Combine Marinade ingredients in a bowl, add chicken and coat well.

2) Marinade overnight (3 hrs minimum).

3) Bake at 180C/350F (160C fan) for 40 min, then increase the temp to 200C/375F (180C) and bake for a further 10 min to caramelize the skin. Baste at the 30 min and 40 minute mark. OR cook on medium on the BBQ or stove for around 12 to 15 minutes until cooked through.

* Other cuts: Drumsticks: Bake 40 min, skinless boneless thighs: Bake 20 - 25 min, breast 20 min, finish under grill/broiler to get colour on them.