This is an authentic recipe from the South of Thailand and is the one of two very popular types of Thai chicken. Typically made with a butterflied chicken, I've used the marinade for thigh cutlets instead. You can make this with any cut of chicken, and it can be cooked in the oven, stove or BBQ. The flavour is sweet with complexity owing to the simple but clever marinade - the tumeric powder really "makes" this dish!
1. You can make this recipe with any cut of chicken, though I would suggest adding 1 tbsp of oil into the Marinade if using breast because the chicken fat in other chicken cuts is what creates the beautiful caramelisation you see in the photos.
2. If you are using small boneless, skinless chicken thighs or tenderloins, you can probably get away with 1 hour of marinating time because the glaze flavour is strong enough to compensate even if it's not infused all the way into the chicken flesh.
3. This recipe can be cooked on the BBQ, stove or baked. To cook on the stove or BBQ, cook it on medium because the sugar in this marinade burns quickly. Here are some cook time guidelines for other cuts / cooking methods:
- Drumsticks: Bake for 40 minutes
- Skinless boneless thighs: Bake for 20 - 25 minutes, or stove/BBQ for 5 minutes each side on medium.
- Breast: Bake for 25 minutes, or stove/BBQ for around 6 minutes on each side on medium.
4. Slightly adapted from this Tumeric Chicken
recipe from Real Thai Recipes
5. Nutrition per serving assuming 5 servings. This does not take into account the fat that is rendered out of the thigh cutlets when cooking.