Southern Thai Turmeric Chicken (Gai Yang Khamin)
Southern Thai Turmeric Chicken is a flavorful golden-hued grilled or fried chicken dish infused with earthy turmeric lemongrass and garlic. Popular in Thailand’s southern provinces this dish reflects the region’s love for bold spices and rich flavors. The turmeric not only gives the chicken its iconic yellow color but also brings anti-inflammatory benefits. It is commonly eaten with sticky rice or jasmine rice and a side of spicy dipping sauce.
Ingredients:
1 kg (2.2 lbs) chicken thighs or drumsticks skin-on
2 tbsp turmeric powder (or 1 thumb fresh turmeric grated)
4 cloves garlic
1 stalk lemongrass finely chopped (white part only)
1 small shallot
1 tbsp coriander seeds (optional)
1 tsp white pepper (or black pepper)
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sugar
1 tbsp cooking oil
½ tsp salt
Instructions:
Make the Marinade Paste:
Pound garlic shallot lemongrass coriander seeds (if using) and turmeric into a rough paste using a mortar and pestle or blend in a food processor.
Marinate the Chicken:
In a large bowl mix the chicken with the paste fish sauce soy sauce oyster sauce sugar oil salt and pepper.
Massage the marinade into the chicken. Cover and refrigerate for at least 4 hours preferably overnight.
Cook the Chicken:
Grill Method: Preheat your grill or charcoal BBQ. Grill the chicken over medium heat for about 20–25 minutes turning occasionally until golden and cooked through.
Pan-Fry Method: Heat 2 tbsp of oil in a pan over medium heat. Fry the chicken for 6–8 minutes on each side or until cooked and golden.
Serve:
Serve hot with sticky rice jasmine rice or som tam (green papaya salad). Optionally add a spicy Thai dipping sauce (nam jim jaew or seafood sauce).
Time Breakdown:
Prep Time: 20 minutes
Marinating Time: 4–24 hours
Cooking Time: 20–25 minutes
Total Time: 5 hours (including marination)
Tips:
Use fresh turmeric for an even more vibrant flavor
For crispier skin let the marinated chicken sit uncovered in the fridge for the last hour
Do not skip the lemongrass—it brings freshness and aroma that balance the spice
Cook over charcoal for authentic smoky flavor
FAQs
Q: Can I use chicken breast instead of thighs?
A: Yes but thighs are juicier and hold up better with bold spices and grilling
Q: Is this dish spicy?
A: Not inherently. If you want spice add chili flakes or serve with spicy sauce
Q: Can I bake it instead?
A: Yes. Bake at 400°F (200°C) for 30–35 minutes or until internal temp hits 165°F (74°C)
Q: How long does it keep?
A: Cooked turmeric chicken lasts up to 3–4 days in the fridge. Reheat gently
Nutrition (Per Serving – approx. 1 piece):
Calories: ~280
Protein: 23g
Fat: 18g
Carbs: 4g
Fiber: 1g
Sugar: 1g
Sodium: ~700mg
(Varies based on exact ingredients and cooking method)
Conclusion
Southern Thai Turmeric Chicken is a stunning combination of flavor tradition and comfort. Whether grilled or fried this dish brings the warmth of Thai spices and is perfect for family meals or BBQ gatherings. Try it once and it might just become a favorite in your kitchen