Ayam Golek Gaya Pahang (Pahang Style Spicy Grilled Chicken)


Ayam Golek Gaya Pahang (Spicy Grilled Chicken)

Again my eyes tinkle when I saw this Ayam Golek Gaya Pahang (Pahang Style Spicy Grilled Chicken) at Phong Hong’s blog. It reminded me of Kay Pachok (Skewered Chicken) recipe for Terengganu month. Yes, this month we are cooking Pahang cuisine for Malaysian Food Fest.

Pahang Darul Makmur is the largest state in Peninsular Malaysia. With more than 80% population are Malays, hence the  popular Pahang malay term “Moh Makan” invite among friends and colleagues which means “mari makan” or “let’s eat”. It’s not surprising to hear this term in Pahang, as in the whole of Malaysia, people enjoy nothing more than having great food.

Ayam Golek Gaya Pahang (Spicy Grilled Chicken)

There’s different variation of Ayam Golek recipe in each state. The word “Golek” means to roll or rotate.  I guess it refers to the way the chicken pieces are rotated for grilling. This dish is not difficult to prepare, just need to spend some time to peel the shallots and waiting for the chicken to cook in the oven or the grill pan. I cook the chicken with my newly bought grill pan and serve them with flat bread.

Verdict – I like the char bits and it was indeed finger licking good (food eaten by hand always taste better.. ). As predicted, the taste is almost similar to Kay Pachok. Using the grill pan gives a crispier outer layer and moist meat, compared to oven baked Kay Pachok which was all moist.

Ayam Golek Gaya Pahang (Spicy Grilled Chicken)

I am submitting this post to Malaysian Food Fest, Pahang Month hosted by WendyinKK of Table for 2…..or more.

5.0 from 4 reviews
Ayam Golek Gaya Pahang (Pahang Style Spicy Grilled Chicken)
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Malaysian
Serves: 8 pieces
  • 1 whole Chicken, about 1.5kg - cut into 8 large pieces
  • 2 teaspoon Salt
  • 2.5cm Fresh Turmeric - pounded (or 2 teaspoon Turmeric powder)
  • 1.5 tablespoon Meat Curry Powder
  • Blended Chili Paste
  • 2 pieces Asam Keping (Dried Tamarind)
  • 500ml thin Coconut Milk (dilute 250ml coconut milk with 250ml water)
Blended Chili Paste
  • 20 Dried Chilles - soaked
  • 300g Shallots - slice thickly
  • 2 stalks Lemongrass - thinly sliced only the white part
  • 1.25cm Ginger - slice thickly
  • 1 teaspoon Salt
  1. Marinate chicken with salt and tumeric for 15 minutes.
  2. Mix blended ingredients, curry powder, sugar, salt, asam and coconut milk in a pot and simmer over low heat until thick.
  3. Grill chicken for 15 to 20 minutes until both sides are brown and cooked (You can also grill in the oven at 180C for 15 minutes)
  4. Spoon the gravy onto chicken and continue to grill for 5 minutes until fragrant and oil rises to the top (After grilling the chicken for 15 minutes, keep basting the chicken generously every 10 minutes for another 30 minutes until the chicken is cooked and gravy is thick and slightly browned).
  5. Serve with rice or flat bread.

Ayam Golek Gaya Pahang (Spicy Grilled Chicken)


  1. Trima kasih

  2. This is why I love the internet! I am going to try this spicy grilled chicken this week and see if I can add a new dish to my repertoire. Hopefully it comes out as good as it looks in the pictures 🙂

  3. i wanted it to look slightly charred like you did but didnt really get to achieve that! i did that in the oven. Very delicious indeed!
    lena recently posted..Stuffed Tofu GuangXi Style ( 广西酿豆付 )My Profile

  4. It sounds like a dish that would make ma a very happy person if I had it for dinner tonight! I have never heard about it, but I’m sure that I would love it.
    Sissi recently posted..Wonton Cups, or Edible Snack ContainersMy Profile

  5. I like your version too, dry and crispy on the outside, should be very tasty!
    Jeannie recently posted..Sweet and sour pork with pineapplesMy Profile

  6. I just love these spices…I know this would be a big hit with my family 🙂
    Whishing a wonderful new Year!
    Magic of Spice recently posted..What’s for dinner? Pappardelle Pasta with Candied Chestnuts and Quail EggsMy Profile

  7. Sounds Awesome Shannon! I have all the ingredients at home, now I just have to wait for the restaurant to close in the front in 2-3 h. then I can pick some fresh Lemongrass. I really love learning new knowledge from your culture, its such a refreshing food style. I wsh you a happy new year! =D

    • Happy New Year to you Helene! Apologies for late reply, have been swarmped with things with on & off falling sick. Hope you’ve tried this grilled chicken and it’s up to your tastebud. I too enjoy learning your interesting european + goan food culture

  8. Shannon, your version looks pretty good! I see it is more charred (lots of flavors there!) and drier on the outside. Definitely good with flat breads! What’s that green stuff in the bowl?

    • I was actually upset that most of gravy become charred on the pan, it didn’t stay on the chicken like grilling in oven. hence it become drier on the outside. I thought the chicken was quite dry and not enough gravy for the flat bread, so I made some guacamole lol. I was too lazy to grab another prop for the shoot, just put the guacamole there. Then only realised too late it’s so out of place with the chicken.. hahaha

      • It tasted just as delish! I would have finished more pieces of chicken but then I better left some for the chef

  9. I’m so glad you could make it in time!
    WendyinKK recently posted..Online Magazine Giveaway for 10 winners!My Profile

  10. What a delightful variation on all the ones I use! Now to search in my spice cupboard for the tamarind 🙂 !

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