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Grilled Red Curry Chicken
Jet Tila is a chef, restaurateur, cookbook author and TV personality who spent his formative years in the food-focused environment of his family’s Thai markets and restaurants in Los Angeles. In his latest book, “101 Thai Dishes You Need to Cook Before You Die,” Tila includes a recipe for a simpler way to make gai yang, or Thai marinated chicken, a dish that, made the traditional way, requires a laundry list of items, including cilantro roots, turmeric and lemon grass, plus a way to pound them to a paste. In his new spin, Tila combines only six easy ingredients—coconut milk, Thai red curry paste, curry powder, garlic, sugar and salt—to make an aromatic, flavor-packed marinade that comes together in minutes and tastes fantastic. This is our adaptation of his recipe. We swapped bone-in chicken thighs for Tila’s whole chicken and cut slashes into them so the marinade gets deep into the meat. Serve with steamed jasmine rice.
cup coconut milk
cup Thai red curry paste
01In a medium bowl, whisk together the coconut milk, curry paste, curry powder, sugar, garlic and 2 teaspoons salt. Using a sharp knife, cut parallel slashes, spaced about 1 inch apart, in the skin side of each piece of chicken, cutting all the way to the bone. Add the chicken to the bowl and, using your hands, rub the marinade onto the chicken and into the slashes. Cover and refrigerate for at least 4 hours or up to 24 hours.
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