Coconut Milk BBQ Chicken Recipe ไก่กอและ | Thai Recipes
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- Опубліковано 21 вер 2024
- Marinated, double basted, and triple grilled: that is the secret to the unbelievable yumminess of this chicken. I grew up on this style of BBQ chicken because it's a specialty of Southern Thailand, and while I always thought it was an incredible flavour, I never knew how the chicken gets its iconic salty-sweet, rich, sticky red glaze on them! It's a brilliant technique that's unlike anything I've ever seen anywhere else.
To make sure the chicken doesn't become overcooked from the multiple grilling, make sure you cut big pieces of chicken, and let the chicken cool before you grill them again. No sauce, no nothing needed. The chicken is perfectly delicious on its own, but it's pretty great with some jasmine rice should you want to turn it into a meal!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the UA-cam channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via UA-cam videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitche...
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HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Is there any way I can substitute the palm sugar for either coconut sugar or brown sugar?
I want to know that too^^ i cant find palm sugar and i already have brown sugar
OH MY GOD! When I saw the ingredients, the Palm Sugar and Coconut milk, and you said this was a SOUTHERN THAILAND dish, in Northern Malaysia in the State of KELANTAN, which is at the border of Thailand with Phuket and Fatani, this dish is known here as AYAM PERCIK😊. There are 2 types here, one is similar to the one you show here, and another is a complete more White Sauce or glaze😊
👍
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I've said this before, but what I love about your recipes is that you pack so much information in and wrap it up with your charm and humor. Here, for example, the tips with the aluminum foil on the skewers and the water bath are good tips for use elsewhere. Your video recipes are always a treat, always useful and always delicious.
Aw, thanks so much for your kind words!
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I really like that Pai always explains the influence behind her recipes, why she uses the ingredients she does and her cooking technique.
"In fact.. she forgot her blender" lol love you, Pai!
bwahahahah love it
Paused halfway thru' your super excitement about this dish to check out Thai street vendors and clicked on a Mark Wiens video where he visits a place in Thailand to try it. He had a mini emotional breakdown (from the coconut aroma) anticipating his first bite, followed by mouthgasms. I'm off to gather ingredients today, no time to waste.
12 hours later and sorry, too eager to taste it so didn't take a photo but, in Mark Wiens' words, it was a "Life-changing barbecued-chicken experience". Time-consuming but completely worth it. Lots of complaints from my family for not making more. Practising again tomorrow. Wonderful recipe Babe. xxx
@@livmaher6527 that's super awesome liv? did you ad anything to the recipe to make it better, or was it perfect, i notice on the mark weinz vid they cook on charcoal which would better the flavour x1000. any help info , would be great
@@BeyondTheMind007 I've made this in the oven and over charcoal several times. Charcoal tastes better, but the oven grill/broiler option works very well too (a bit more fiddly moving/turning skewers). Followed recipe exactly. Only mistake is to not make enough, especially when cooking it for a big group. Heavenly!
Looks delicious! A shortcut for the basting might be to pour the marinade into a tall glass and drunk the skewers in, then just fill it back up as needed.
“Lots of garlic and lots of shallots” - magnificent! This dish is absolutely yummy 😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋
OMG!! I’m so happy you shared this recipe! I watched a Mark Wiens video of this being cooked on the streets in Thailand and have been thinking about it since! THANK YOU
I made this with premade yellow curry paste and coconut cream. It came out so delicious!
PERFECT WITH PAPAYA SALAD!! I was born in the south too! I'm so happy to have found this channel
I just made these and they are AMAZING!! They are just packed with a ton of flavor!!!
Edit: I had the chance to charcoal grill them and it really made a difference, absolutely great!
Not gonna lie, it wasn’t the easiest to re-glaze on a live fire but the end product was so worth it 🤤
Thanks angel, any tips that you found worked that you recommend doing them from the original?
Thank you so much for sharing these recipes!!!! I spent some time in Thailand and miss the food so much! Thai food is my happy place 😁.
Ok you convinced me, I got to try this
شكرا لكل وصفة عملتيها و كل وقتك ... انتي رقم 1 بالنسبة لدقة وصفاتك
I just made this with 4 full chicken legs. OMG!! I am so thankful for you to share the receipe and let me have this amazing pleasure in my life. Its unlike any other bbq chicken.
Thanks!!! Awesome work!!
BTW: I added lemongrass and oyster sauce. And served with chilli garlic sauce (hainanese chicken rice sauce), jasmine rice . For me these were must have!
Last week I was in Thailand and I loved their cuisine... Love for khao San road😍😍even I'm from curryland India I just loved everything in Thailand
I love thai food
One of the best Thai cook ... very authentic with new tips and tricks.
2:05 "In fact, she forgot her blender" I *love* the editor of this video. All her videos make me laugh -- personality, etc -- but some really make me appreciate UA-cam.
What a great suggestion to leave the oven door ajar for the subsequent broilings!
That’s the 2nd reason I subscribed- for the techniques & tips I would have never figured out- the first reason being the authentic Thai recipes.
Holy mackerel!! Another masterpiece! Wow!! I’m going to the store..
thank you sooo much! I can’t wait 😊
I just bought coconut milk for the first time. After searching what to I found this channel. Subscribed!
You had me at "triple grilled and double basted" and I am only 00:30 in.
I love how excited you were when you said "check out these chickens!" That's how I say things when I'm excited, and it made me giggle and thank you!
In Malay we call this, Ayam Percik. Exactly the same. There is, the red and the white, the white is without chillies.
Had these during my trip to Nakhon Si Thammarat... so delicious!!!
Love all the tips and tricks to make the cleaning easier that comes with the amazing recipe. I saw this in one of Mark Wein’s vlog i cant wait to try it! Thank you!
Thank you so much for sharing your recipe, I never disappointed every time I cook with your recipes it’s always tasty good. I really appreciate you so thank you
Just discovered this channel. This will definitely be my first recipe to try! Can't wait!
Looks fantastic!! I always like trying new recipes with coconut milk 🥥
I just love your slow cooking style...never in hurry...I get hungry when I see your recipies..😍😍
I only ate that grilled chicken for the first time in my life when I visit Kabri and never be able to find it anywhere else outside the southern region. Now watching you making it really make me want to eat it again.😂
You do have many cooking tips. Leaving oven door open to have radiant heat.
I also remembered Mark Wiens tried this grilled Coconut chicken from a famous local street food vendor. His wife's dad used to buy many of them for family picnic.
Thanks so much for sharing the recipe.
Oh my lord I am going to make this asap. Seen this on Mark Wiens' channel before and I couldn't be happier that you posted a recipe for it!!
haha thats where i looked for the recipe too.lol, is it the same recipe though, or is there a more authentic recipe?
Thanks for sharing your explanations for each recipe- including what to do AND what not to do, and why. Excellent teaching.
tried this and totally love it
Wow 😮 this time you’ve got us. What an amazing marinade/glaze for chicken. I never knew this existed. I’m so glad you are opening the doors of the Thai magnificent culinary wonders to us. What a way to cook chicken 🍗 terrific! Thank you 😊
Wow mix Chiles is great thank for your recipe, ❤️🙏
Hey Pai...this is similar to "Ayam Percik" from Kelantan, North of the Malaysian Peninsula. "Ayam" means chicken and "Percik" to glaze of to spray/sprinkle the sauce on the chicken...similarly the chicken are clamped with bamboo sticks!
Yeah it's patani food and patani and kelantan are neighbor so many food is similar we have nasi kerebu and satey but this menu called in thai(with melayu word) ghai golek but I don't think it's exactly look like ayam golek wonder why it's not called ghai percik.
Hi Pailin.. I made this today.. But the color of spices is dark coz I use brown sugar n tamarin sauce I teach.. The taste is ok..
สำเนียงดีมากจริงๆค่ะ
From India I luv ur recipes, This one looks so yummy I'll try that too ....
I LOVE your channel so much!!!
In fact she forgot her blender... 😃😃😃 very funny... That ok !!! Use whatever tools that work ...i tried this recipe today , turn out pretty good.. But I don't have Facebook ...couldn't show it ...hope you take my words for it ...thank you and good day to your family .
Looks delicious 😋. But can you skip the palm sugar or use stevia or something similar instead?
Good job 👏🏼
I am dreaming about those chicken sticks !! Thank you !
Omg .. I've been waiting for this .. Thanks from the Philippines :)
i have been waiting for this all my life.
We have something very similar here in Trinidad and Tobago but it's made with a yellow curry and coconut milk. I'll definitely try a red curry next time. 👍🏽
This vid made me subscribe!!! I can just taste this vid, and I love your personality.
It's interesting, even though my family is Thai and I've been to Thailand a few times, I've never come across this dish in person(admittedly we don't know many Thai people from the South and haven't been down there), but this is the third time I've seen a recipe for it (others being from Leela and David Thompson), so I'm trying to compare them to get a sense of what it should taste like. The main difference seems to be that this is the first one to omit ginger and the first to include cumin and kapi. I'm curious how common that is. The ginger always struck me as interesting because I usually only see that in Chinese or Indian related dishes, though the kapi makes sense for any curry paste, and cumin I see almost universally paired with coriander seeds.
Also, you mentioned you could use fish sauce to replace kapi, I was wondering if nam budu would be better than regular nam pla since that's what they use in the South.
This dish is not easy to find and I live very close to the south. I've only ever seen one UA-camr find this dish too. So it's either made mostly at home or it's not a common Thai dish.
Thank you for sharing this recipe, and I really love Gai Golae when I had been in Thailand.
Hi Pai😘Thanks for sharing your recipe.
I've been waiting for someone to make a video about this dish for soooooo long! Thank you so much Pai!!!!
This looks like something that Mark Wiens tried! Now I can make it at home! Thank you 😃
Some lemon grass & galangal paste would take the flavour to a whole different level!
have you tried it with the lemongrass and galangal too? is it good? is that the authentic version?
In Malaysia, our bbq chicken is exactly this with the lemongrass n galangal. We call it ayam percik, or chicken splash- it’s splashed with the sauce while getting grilled.
Wow.... Thank u. That is how u get the coating stays on the chicken! U r awesome
I have soooooooo many chop sticks from all the sushi I eat unused of course, I use them for a lot of things including skewers.
Looks so delicious! It's salivating! 😋👍
Thai food is amazing and you make it look so easy. You have years of cooking experience and your repertoire must be enormous. Have you ever thought of doing some non-Thai recipes? You lived in New Zealand: how about a meat pie with a Thai twist? That would be awesome! Love your work! Am Australian but live in Hawaii = no meat pies here :(
Ldone really absolutely very nice and tasty recipe amazing Sharing full time watching Like your video thanks for sharing 🌸💕👌
This is so very tempting and I was salivating half way through. Thank you for the demo.
I'm about to make some indian dish, but after seeing this delicious chicken... Change all my lunch and dinner plan.. Cooking this instead..
OMG that looks awesomely delicious 👀 need to definitely give this a try.... I love all your recipes 😘
Salivating. Will have to try it soon. Thanks Palin!
I've never tried this type of gai golae bbq chicken glazed in red curry paste before uuugh.. stawp..
Love the “spirit fingers” action 😄
I am definitely going to try this recipe. It looks delicious.
That looks so yummy, but I don't think I can make it the way you did it.
I will try this but with tofu instead. I have allergies to chicken. Thanks Pai. Hope to see you one day. I am in Vancouver too.
So nice I like your cooking vay Bute ful
Hello. I am looking so forward to making this. I did a mental check and YES ! I have all of these ingredients "for once " no trip to the market ! I love your channel.
Wow. I was thinking recently of both kanum Krok and Thai bbq Chicken ....:) my prayers have been answered.
I Love the Chicken , but did Not know the effort required. No wonder its so Aroy Dee mak mak Thank you. Congratulations ....noticed the ring
Another amazing recipe as always!!! Love you pai💗💗💗
it's what I prefer, with Massaman curry
I wonder if Malaysian's "ayam golek" got it's idea/name from this dish. Cuz it sure is quite similar except Malaysian version is more like a rotisserie than the bamboo clamp
I am making this tomorrow and feel this could use lemongrass and kaffir lime, can you tell me if it is okay?
Also can I use oyster sauce instead of fish/shrimp paste?
Hi!!! Loved this recipe! Gonna try it!
Gosh I am addicted to this channel! Yummmyyyy
Congrat on 500 k sub, you deserve thel because all your recipes are great and worth to be tried. It's always a pleasure to be watching you.
Perfect recipe for spring break picnic 😋👍👍👍
Love your recipes
I always wondering about shrimp paste. In my hometown, we always grill our shrimp paste on stove’s fire before using, but you always just use it as it is. Is there any different in taste or flavor between these two? The grill one and just as it is one? Thank you for the great recipe as always!
Looks delicious! will coconut cream work?
I havent ate any thai foods but its already looking delicious thanks😀
Mark Weins went to the place that sells this BBQ and they were huge! I remember you when i saw it and was like, ah! So this is what Pai is talking about!
This is my favorite type of chicken BBQ too ...I’m Phuketian
I am hungry now watching this
Mmm looks sooo good, I’m going to give this a go along with sai ua sausage this week from your recipe. My husband is from Thailand so we are missing a lot of dishes and so glad to see some favorites on here, he is from the Isaac area but has lived in Bangkok so he’s had many southern and northern dishes to tell me about. Can’t wait to cook these. Thank you.... hoping I can find some kaffir lime leaves at wholefoods though, the limes themselves are not easy to find or near impossible in Michigan so could I use regular lime zest?
I ended up having to order Kaffir lime leaves on amazon since its no where to be found here and now I am going to try to grow a plant of it in my house lol
If you're cooking this on an outdoor grill, do you have to wait for the chicken to cool down between bastings too??
Hi Shelly! Nope she just put it straight on after she'd turned them all over. Cheers! Adam
อยากทำทานบ้าง ดูน่าอร้อยอร่อย ขอบคุณค่ะ
That was amazing, Pai! OMG! 😍😘🤗👍👍❤️💕
I’m so excited for this recipe! I’m definitely making it this summer.
love your recipe so much! Please make one about rib in soup? I had a soup with rib in a local restaurant and I like to know how to make it
Hi, can this be done in a normal convection oven without a broiler? If yes, what would be the correct temperature and time for this recipe?
ไก่กอและ can be found at the BKK Ramkamhaeng night market and also across the street another seller that might be closed on wednesday
With rice and cold beer this will be a happy meal.😋
Good day ma'am pai
Can I use that paste for peanut sauce? Thanks for the reply.
I give it a try today, but not very spicy! Love your recipes
Great recipe, wow thanks for sharing!!