Coconut Milk BBQ Chicken Recipe (Gai Golae) ไก่กอและ SO DELICIOUS! – Hot Thai Kitchen

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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!








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 YouTube 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 YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at

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Riam says:

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.

Rachel Campanoli says:

This looks amazing!!! I want to try it with tofu for my vegan parents, would a different plant based protein work better?

Polish Mama Cooks says:

This is another incredible recipe! Thank you.

Curious Anomaly says:

I really like that Pai always explains the influence behind her recipes, why she uses the ingredients she does and her cooking technique.

Jayriya J. says:

Hahahaha I like the part when you said you’ll go old school, then the screen said she just forgot her blender. That’s funny😆😆😆

akachucknasty says:

Bet this recipe and technique would work well with wings.

Yassiel Guttierez says:

Omg .. I've been waiting for this .. Thanks from the Philippines 🙂

Jason Leer says:

I know it's not Thai but if you know how to make Laksa curry I'd love you to share your recipe 😊

LC Coffeeholic says:

Gonna make these soon!!! They look delicious!!! I haven't tasted this dish before!! Come to my belly!! 😊😁🤤🤤🤤

romani wijesiri says:

hi Pai. Are you able to show how to make Hang Lay curry please

daisylover1987 says:

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.

airobyou says:

video of the year!

Nes Thor says:

You:re so gorgeous Pai!.

grimTales1 says:

This woman is beautiful.

Francisco Partida says:


Nath Suphattrachaiphisit says:

True sign of native Hatyai girl hahaha


while in Malaysia, we called it AYAM GOLEK.. Sound similar 🤔

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