By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
459 cal · 180 min
Grilled Turmeric Chicken (Gai Yang Khamin)
Recipe GLPR5d3d4494cf268d
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Average rating: 4.0 (1)
A Thai-inspired grilled chicken dish featuring boneless chicken thighs marinated in a aromatic paste of turmeric, garlic, coriander, and white pepper. The marinade is complemented by fish sauce, oyster sauce, and brown sugar for a complex, savory-sweet flavor. Grilled until golden and cooked through, this protein-rich dish is naturally dairy-free and pairs beautifully with jasmine rice or fresh vegetables.
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Ingredients
2 tablespoons finely-chopped cilantro stems
2 teaspoons whole white peppercorns
2 teaspoons whole coriander seeds
4 large cloves garlic, peeled
3 pounds boneless, skinless chicken thighs
3 tablespoons fish sauce
2 tablespoons oyster sauce
1 tablespoon ground turmeric
2 tablespoons light or dark brown sugar
Directions
Toast the white peppercorns and coriander seeds in a small dry skillet over medium heat for 2–3 minutes, stirring frequently, until fragrant. Transfer to a mortar and pestle and grind to a coarse powder.
In a food processor or with a mortar and pestle, combine the ground peppercorns and coriander, cilantro stems, peeled garlic cloves, ground turmeric, fish sauce, oyster sauce, and brown sugar. Blend until a smooth, thick paste forms.
Pat the chicken thighs dry with paper towels. Place them in a large bowl or resealable plastic bag.
Rub the turmeric paste evenly all over the chicken thighs, ensuring they are well coated. Cover the bowl or seal the bag and refrigerate for at least 2 hours or up to 8 hours for deeper flavor.
Remove the chicken from the refrigerator 15 minutes before grilling to bring it closer to room temperature.
Preheat a grill (gas or charcoal) to medium-high heat (around 400°F). Oil the grill grates lightly.
Place the marinated chicken thighs on the hot grill and cook for 6–8 minutes per side, or until an instant-read thermometer inserted into the thickest part reaches 165°F internal temperature. The exterior should be golden brown and lightly charred.
Transfer the cooked chicken to a cutting board or serving platter and let rest for 5 minutes before serving.
Comments
Fish sauce and white peppercorns are the friction points: fish sauce requires a trip to Publix or an Asian market, and white peppercorns (not black) matter to the authentic flavor and aren't reliably stocked at Food Lion or ALDI. The 180-minute time is honest for real marinating and grilling, which suits weekend cooking but not weeknight scrambles. Ingredient costs are reasonable—chicken, turmeric, garlic, and sugar bulk out the marinade affordably—and the dish feeds four with straightforward technique and good leftovers when reheated gently. The real tradeoff is that second stop for fish sauce and the half-day time commitment.
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