Grilled chicken skin#

The fresh crunch of cucumber and juiciness of tomato is a nice contrast to the sweet-savoury-meatiness of the chicken, with the added bonus that you don’t have to bother with a dressing. Serve this with a pile of steaming jasmine or coconut rice and plain chunks of cucumber and tomato, something you commonly see served as a vegetable side all over Thailand. Garnish with fresh coriander/cilantro leave if you want (it’s just for looks), then serve using the pan juices as a sauce! Then baste again at the 40 minute mark and pop it back in for a final 10 minutes to caramelise the surface.

Marinade the chicken for at least 3 hours, preferably overnight.īake on a lined tray for 50 minutes until the surface is sticky and delicious.īaste using the tray juices at the 30 minute mark…. Mix the marinade in a bowl – garlic, fish sauce, oyster sauce, sugar and turmeric. Then bake and baste until golden and sticky (45 minutes).

Pop this in the marinade tonight then bake it tomorrow! Marinade for at least 3 hours, preferably overnight. Pepper – I like the flavour white pepper brings to this but you can substitute with black pepper. Oyster sauce – Second secret ingredient! Adds sweetness with savoury undertones. This is what makes this Thai Turmeric chicken!!įish sauce – Secret ingredient! Adds salt with extra layers of flavour so this otherwise simple marinade isn’t bland. Turmeric powder – Key flavour and colour for this dish. However, I’ve provided directions for these – and you could always pan fry instead! Drumsticks are also an excellent, economical option – these work perfectly as a direct substitute. Leaner, boneless cuts, like breast and boneless thigh, cook through faster, before the surface has a chance to caramelise.

Grilled chicken skin#

But I’ve provided directions for breast and other cuts.Ĭhicken – As noted above, skin-on, bone-in thighs are best because the time it takes for the skin to go sticky and golden is the same time it takes for the inside to cook through to juicy perfection. I get a secret thrill out of finding recipes like this!!įor the juiciest, stickiest chicken with the best glaze, bone-in thighs are best. This is one of those recipes that tastes like it’s got way more ingredients in it that it does. This does not, however, compromise flavour – it is still ridiculously delicious! I bake it in the oven and use chicken thighs instead to make it Monday-night-friendly. Street vendors grill this over smokey coals and use butterflied whole chicken. It’s a street food that hails from the south called Gai Yang Khamin, and is one of those recipes that tastes like it has way more ingredients in it than it does.Īt the time I tried it, I didn’t know what it was called, though the mystery was solved through furious Googling for “yellow Thai grilled chicken” in my determination to replicate it back at home. With the excellent street food in Thailand, it will come to no surprise that I found this during my travels. This is a great one to marinade tonight and bake tomorrow, to bring authentic Thai flavours to your dinner table! It’s sweet but has layers of savoury, and is incredibly delicious for something so simple. The turmeric really makes it! Southern Thai Turmeric Chicken ( Gai Yang Khamin)

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