Introduction
Cooking succulent chicken thighs can be an art, and when marinated with a blend of flavors, they transform into a true culinary delight. This recipe will guide you through the steps to create flavorful, tender chicken thighs that are perfect for any meal. Using a simple marinade of garlic, fish sauce, oyster sauce, and spices, these chicken thighs are sure to impress your family or guests.
Detailed Ingredients with measures
5 large chicken thighs, skin-on, bone-in (~1.2kg/2.4lb)
Marinade:
4 garlic cloves, finely minced or crushed using garlic press
2 tbsp fish sauce
2 1/2 tbsp oyster sauce
1 tsp white pepper, ground (sub black)
1 tbsp ground turmeric
1/4 cup brown sugar (tightly packed cup)
Prep Time
3 hours (preferably overnight)
Cook Time, Total Time, Yield
Cook Time: 50 minutes
Total Time: 3 hours and 50 minutes (including marinade time)
Yield: 5 servings
To start, mix the marinade ingredients together in a large bowl. Once combined, add the chicken thighs and toss until they are well coated. Allow the chicken to marinate for at least 3 hours, ideally overnight for maximum flavor.
Preheat your oven to 180°C/350°F (160°C fan-forced). Prepare a baking tray by lining it with baking paper or parchment paper. Place the marinated chicken thighs on the tray, skin side up, and scrape any remaining marinade from the bowl onto the chicken.
Bake the chicken for 40 minutes, basting it with the tray juices at the 30 and 40-minute marks to achieve that golden brown, sticky texture. Rotate the tray if necessary for even browning.
Increase the oven temperature to 200°C/390°F (180°C fan-forced) and return the chicken to the oven for an additional 10 minutes, allowing the skin to caramelize beautifully.
Finally, let the chicken rest for 3 minutes before serving. Pair it with aromatic jasmine or coconut rice, along with fresh tomato and cucumber slices for a delightful Thai-style meal. Enjoy your flavorsome chicken thighs!
Detailed Directions and Instructions
Marinate the Chicken
Mix the marinade ingredients in a large bowl: finely minced garlic, fish sauce, oyster sauce, ground white pepper (or black), ground turmeric, and brown sugar. Add the chicken thighs to the bowl and toss them thoroughly to ensure they are well coated in the marinade. Cover the bowl and let the chicken marinate for at least 3 hours, but preferably overnight in the refrigerator for maximum flavor.
Prepare for Baking
Preheat your oven to 180°C/350°F (160°C if using a fan-forced oven). Line a baking tray with baking paper or parchment paper to prevent sticking.
Arrange the Chicken
Place the marinated chicken thighs on the lined tray, ensuring the skin side is facing up. Scrape out all the marinade from the bowl and dab it onto the chicken to keep it flavorful during baking.
Bake the Chicken
Bake the chicken in the preheated oven for 40 minutes. At the 30-minute mark, baste the chicken with the juices collected in the tray to help achieve a golden-brown, sticky skin. Rotate the tray as necessary for even color.
Final Caramelization
After 40 minutes, increase the oven temperature to 200°C/390°F (180°C if using a fan-forced oven). Return the chicken to the oven for an additional 10 minutes to caramelize the skin further.
Rest and Serve
Once done, remove the chicken from the oven and let it rest for about 3 minutes. Serve it with jasmine or coconut rice, accompanied by plain chunks of tomato and cucumber for a refreshing Thai-style meal.
Notes
Chicken Cuts
For optimal results in the oven, bone-in chicken thighs are recommended as they retain moisture well, making them juicy and flavorful. Drumsticks can also be used (approximately the same weight). Boneless thighs can be used but will have a different texture. For tenderloin and chicken breast, consider adding 1 tablespoon of oil to the marinade, using about 750g/1.5lb.
Cooking Methods
This recipe can be prepared using a BBQ, stove, or baking methods. Be cautious on the stove or BBQ due to the sugar in the marinade, which can burn easily.
For the stove method, heat a skillet over medium heat and place the chicken skin-side down. Cover with a lid and cook for 5 minutes or until the skin turns dark golden. Then, turn the chicken and cover again. Cook for an additional 8 to 10 minutes until fully cooked, basting with the residual marinade.
For BBQ, cook the chicken over medium heat for about 15 minutes total, also basting with the marinade.
Other Cuts Cooking Times
– Drumsticks: Bake for 50 minutes.
– Skinless boneless thighs: Bake for 20-25 minutes, or stove/BBQ for 5 minutes on each side over medium heat.
– Chicken breasts: Bake for 20 minutes, or stove/BBQ for around 5 minutes on each side over medium heat.
Recipe Source
This recipe is a slightly adapted version from the Tumeric Chicken recipe from Real Thai Recipes.
Nutrition Information
Nutrition per serving assumes 5 servings and does not account for the rendered fat during cooking.
Cook techniques
Marinating
To enhance flavor and tenderness, marinate chicken thighs with a mixture of minced garlic, fish sauce, oyster sauce, white pepper, ground turmeric, and brown sugar. Allow at least 3 hours, but preferably overnight, for the best results.
Baking
Preheat the oven to 180°C/350°F. Bake the marinated chicken thighs on a lined tray for 40 minutes, basting them at the 30 and 40-minute marks for color and stickiness. After the initial baking, increase the temperature to 200°C/390°F and bake for an additional 10 minutes to achieve caramelized skin.
Stove Cooking
For stove cooking, heat a skillet over medium heat. Place the chicken skin-side down and cover. Cook for about 5 minutes until the skin is dark golden, then flip and cover again, cooking for an additional 8 to 10 minutes while basting with residual marinade.
BBQ Cooking
On a BBQ, cook the marinated chicken on medium heat for approximately 15 minutes, turning occasionally and basting with the marinade to maintain moisture and flavor.
Cooking Times for Other Cuts
Adjust baking times based on the type of chicken cut used; drumsticks require 50 minutes, skinless boneless thighs bake for 20-25 minutes, while breasts need about 20 minutes in the oven.
FAQ
Why should I use bone-in thighs instead of boneless?
Bone-in thighs provide more moisture and flavor, as they remain juicy during cooking and are better suited for longer bake times.
Can I adapt the recipe for other cooking methods?
Yes, the recipe is versatile and can be adapted for stove-top cooking or grilling on a BBQ, though care should be taken with heat levels to avoid burning the sugar in the marinade.
How can I ensure the skin is crispy?
To achieve crispy skin, increase the oven temperature towards the end of cooking to caramelize the sugars in the marinade, or make sure to start with a hot skillet or BBQ while basting frequently.
What should I serve with this dish?
Traditionally, serve the chicken with jasmine or coconut rice and fresh vegetables like tomato and cucumber for a balanced meal.
Conclusion
This recipe for marinated chicken thighs results in a deliciously sticky and flavorful dish that’s perfect for serving alongside rice and fresh vegetables. The marinade’s combination of garlic, fish sauce, and brown sugar creates a caramelized exterior, while the bone-in, skin-on chicken ensures juicy tenderness. Enjoy the vibrant flavors and versatility of this dish, whether baked, grilled, or cooked on the stovetop.
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