**The Art of Making Delicious Thai-Style Chicken with Glaze**

To make this recipe, you'll want to start by preparing your chicken for grilling. Ideally, it's best to cook the chicken at room temperature because if you put them back while they're hot and then they're just gonna end up overcooking right? So, if you have a fan, just put a fan to it so it cools down quickly. I know it's a lot of work, but trust me, it's better than overcooked chicken. Yeah, okay, so once these have cooled, you're going to do what makes this recipe so awesome - put the glaze on them all over. This chicken, uh, you just know it's gonna be good.

The glaze is a crucial component of this recipe, and I'm excited to share its secrets with you. To make the glaze, you'll need to mix together some ingredients that will give your chicken a rich, thick, and sticky flavor. The key is to have a perfect balance of sweet, sour, and savory flavors. When you put it on the chicken, the glaze becomes dry and bubbly and sticky - just like magic!

One thing I want to do this time is not close the oven because I just want the radiant heat to dry out the top. I don't want in the oven to accumulate and start baking the chicken all over again. Check out these chickens so as you can see, the glaze is sort of like dried onto the chicken a little bit of charred bits is exactly what you're looking for.

To make this recipe, you'll need to have just enough sauce for two people because I didn't want you guys to end up with a sausage. You have to throw away if you don't think you're gonna have enough to go around. Just spin it out with a little bit of water because all that means is your sauce is a little thick and you've put on an extra-thick coating the first time around.

Now, let's talk about the second round of cooking. If you find that you're running low and you don't think you're gonna have enough to go around, just spin it out with a little bit of water because all that means is your sauce is a little thick and you've put on an extra-thick coating. The first time around, let this cool a little bit before you eat cause that glaze gets hot, you do not want to burn yourself.

The great thing about this chicken is it needs no sauce, no dipping sauce, no nothing because the sauce is self-contained. I have no words like it - it's unlike any other kind of barbecue chicken you will have ever had that glaze! It's rich and thick and sticky, and the coconut flavor really comes through. It's like magic!

I want to be honest with you, this recipe isn't easy or quick. It's definitely something you got to put some time and effort into, but I can tell you it is so well worth it. You will not have any kind of chicken like this anywhere, and if you've had this chicken in Thailand, you know exactly what I'm talking about.

To make the glaze, you'll need a few ingredients such as coconut milk, fish sauce, lime juice, brown sugar, soy sauce, garlic, ginger, and chili flakes. Yes, I said it - Thai curry paste too! But don't worry, this recipe has an air of rich peanut sauce but there's no peanuts in it.

The secret to this glaze is the combination of these ingredients and how you apply them to the chicken. When you cook the chicken again under the broiler, make sure you shake off as much excess as possible because you don't want any of that sauce oozing out when you serve it. And when you see the marinade is dry and bubbly and sticky - just like magic!

When I'm done with this recipe, I'll post it on my show Hot Thai Kitchen, so be sure to check it out. If you haven't subscribed to the show yet, make sure that you do so you don't miss an awesome recipe like this. And when you do make sure to click that little bell icon so you get a notification when I post a new video.

**Note**: The author of the article is likely Pim Techamuanvivit, a well-known chef and food personality from Hot Thai Kitchen.

"WEBVTTKind: captionsLanguage: enSawaddee ka welcome to hot Thai kitchen today we are going down south again to my route and  we're gonna make their southern style Thai barbecue chicken called gai golae now I  grew up with this stuff and I didn't know that it was a southern thing until I left and I was  unable to find this chicken anywhere so this is chicken that is marinated triple grilled  and double basted now if you're wondering what just hang with me watch the video it's  a technique that creates a brilliant delicious grilled chicken like you've never had before  let's get started so I'm gonna start with a simple curry paste that's going to double as  the marinade and the glaze on our chicken now we really need a bright red color for this the  color is an iconic feature of this dish so we need to have a lot of chilies so if you don't  eat spicy make sure you use the mild ones like what I've got here k so I'm using some why heõs  and I'm using some spicier dried chilies as well for some heat so I'm gonna just cut these down  into small pieces and then I'm gonna grind all of these up into my coffee grinder heremake sure you let that settle before you open you don't want to inhale chili powder ah so I got a  few more spices I got some coriander seeds and some cumin seeds that I've toasted so I'm just  gonna grind these up first and yes you totally could have put these in with the chilies but  oh well oh this smells good and then I'm gonna add my garlic and some shallots lots of garlic  lots of shallots it's gonna be the bulk of our paste here and you're just getting this down to  a paste and yes you can use a blender if you'd like I'm just going old-school for a change so  once all the juices start coming out I'm gonna add my dry spices now because it's gonna help add some  friction it'll be easier it's not sliding and slipping as much so my cinnamon and the dried  chilies and I'll just add half at a time and that's it with the paste boom I'm going to make  almost like a curry sauce so I'm gonna add just a little bit of oil here and in goes the pace  that we just made look and I'm gonna saute that until it's sizzling in the oil and if the pace is  starting to stick to the bottom I'm gonna deglaze it's just a little bit with some coconut milk I  still want to give it a little more time to saute oh so good now and that is your cue to go in with  the rest of the coconut milk yes this looks very much like making a standard Thai curry now I'm  also gonna add some water and some seasoning I've got some salt going in yes there's no fish sauce  in this recipe although you can add some fish sauce but traditionally people tend to use salt  instead palm sugar I'm adding quite a bit of palm sugar here because this is sort of like a salty  sweet marinade and to balance all that I'm also gonna add some tamarind Kay just to add a touch of  acidity it shouldn't taste sour overall but that's just there to brighten everything up finally and  this is kind of optional this is fermented shrimp paste now I say it's optional but I want to add it  in because shrimp paste isn't ingredient this use a lot in southern Thai cuisine and so you know to  stay true to the spirit of southern food but if you don't have it you can opt for putting fish  sauce in instead of salt so at least you still get that umami funk from somewhere so now I'm gonna  let this simmer for about 15-20 minutes I'm gonna let it reduce until it becomes thick luscious and  saucy yes this is exactly what you're going for it should be nice and thick and luscious but when you  pour it it should still run pretty freely so with this now some of this I'm gonna use as a chicken  marinade and the rest I'm gonna keep as a glaze case I'm gonna take out whatever I'm gonna use  as a marinade and I'm gonna add just a little bit more salt to the marinade because this glaze will  get concentrated and dried up on the chicken so it will become sufficiently salty but that just  needs a little bit of a kick all right let's deal with the chicken so traditionally these chickens  are not skewered but clams in between these two bamboo sticks but that's complicated so we're  gonna just good old skewer these things so I've got here a mix of chicken breast and thigh yes  ladies and gentlemen I am cooking with breasts for a change and actually this is one of the  few recipes that I actually like chicken breasts with so you want these to be big chunks ish okay  at least an inch to an inch and a half you don't want these too small because remember we're going  to triple grill these so anything small has a higher likelihood of drying out okay I am going  to add my cooled marinade mmm oh that looks so good already okay and give that at least a  half an hour overnight would be even better and then the rest of the sauce which is going to be  our glaze you want to also let this chill in the fridge as well so the chicken is well marinated  now we're gonna skewer them to prevent the skewers from burning which is a real issue you either want  to soak the skewers in water or if you're like me and you always forget don't worry all you have to  do is wrap the little exposed in soil and then your problem is solved sometimes I don't even  bother soaking anymore I just wrapped them and I like to have a mix of breasts and thigh in one  skewers but if you've got picky eaters who only want breasts or only want thighs then you know  skewer accordingly and then I'm gonna place mine on this rack here because I'm actually gonna grill  these under my oven broiler you can also do it on your outside grill if you like and I just line the  bottom with foil so cleanup is easier and also what I'm gonna do is I'm gonna pour some water  underneath so that ask these broil I don't have burnt bits at the bottom and you know setting  off the smoke alarm that's just bad news okay it's time to grill and this is the hardware it  is admittedly a lot of work but trust me it is so worth it so we're gonna grill this chicken three  times the first time just to cook it off until the meat is done I'm doing it under the broiler four  to five inches away about four minutes per side so the chickens out now these are just cooked at this  point now before we stick them back in the grill again we need to let this cool to ideally a room  temperature because if you put them back while they're so hot and then they're just gonna end  up overcooking right so if you have a fan just put a fan to it so it cools down quickly I know  it's a lot of work but trust me it's better than overcooked chicken yeah okay so once these have  cooled you're going to do what makes this recipe so awesome is put the glaze on them all over this  chicken uh you just know it's gonna be good and then when this goes again under the grill we're  basically just drying off the glaze and making it stick into the sticky delicious mess on the  chicken and make sure you shake off as much excess as possible first on the street they'll have this  massive bucket of sauce and they just dip the whole skewer in it so it'll be much faster so  this is gonna go under the broiler again about three minutes per side until the marinade is  dry and bubbly and sticky you know when you see it and one thing I am going to do this time is  I'm not gonna close the oven because I just want the radiant heat to dry out the top I don't want  in the oven to accumulate and start baking the chicken all over again check out these chickens  so as you can see the glaze is sort of like dried onto the chicken a little bit of charred bits is  exactly what you're looking for I've done these on both sides now with this recipe I made sure that  you have just enough sauce for two basting hey cuz I didn't want you guys to end up with a sausage  you have to throw away cuz that is just wrong this stuff is too good so in the second round if you  find that you're running low and you don't think you're gonna have enough to go around just spin it  out with a little bit of water cuz all that means is your sauce is a little thick and you've put on  an extra thick coating the first time around so now let this cool and we'll do it all over againlook at this oh my god now you want to make sure you let these cool little bit before you  eat cause that glaze gets hot you do not want to burn yourself now the great thing about this  chicken is it needs no sauce no dipping sauce no nothing because the sauce is self-containedI have no words like it it's unlike any other kind of barbecue chicken you will have ever had  that glace it's rich and thick and sticky the coconut flavor really comes through it's like  it's magical it's magical chicken and yes I admit that this is not a recipe that I will  claim is easy or like a breeze it's not quick it's definitely something you got to put some  time and effort into but I can tell you it is so well worth it you will not have have  any kind of chicken like this anywhere and if you've had this chicken in Thailand you know  I'm right you know what I'm talking about and so to give you a slight comparison this glaze  has an air of rich peanut sauce but there's no peanuts in it but it has that same kind of  effect oh so good so the recipe as always will be on hot Thai Kitchen comm when you make this  I definitely want to see your photo so send it to me on Facebook Twitter or Instagram and  if you haven't subscribed to the show make sure that you do so you don't miss an awesome recipe  like this and when you do make sure you click that little bell icon so you get a notification  when I post a new video and if you love the show and you want to support us take us out on patreon  the link is in the description box below and I will see next time for your next delicious pie\n"