How to Make New Thai BBQ Chicken & Papaya Salad with Jet Tila | Ready Jet Cook

Jet's new take on Thai BBQ Chicken (Gai Yang) is SO easy thanks to curry paste and curry powder 👏 Served with a papaya salad (Som Tum Thai), it's basically our DREAM meal! New episodes of #ReadyJetCook dropping each Thursday! #FoodNetwork #JetTila Get the recipes: New Thai BBQ Chicken (Gai Yang) ► https://foodtv.com/48rmZuW Papaya Salad (Som Tum Thai) ► https://foodtv.com/3NRB9gM Subscribe to Food Network ▶ http://foodtv.com/YouTube Jet Tila shares his favorite go-to recipes and shops at his family's grocery store. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! New Thai BBQ Chicken (Gai Yang) RECIPE COURTESY OF JET TILA Level: Easy Total: 5 hr (includes marinating time) Active: 15 min Yield: 8 servings Ingredients One 3 1/2-pound (1.6-kg) whole chicken 1 cup (240 ml) full-fat coconut milk 1/4 cup (84 g) red curry paste (see Cook’s Note) 2 teaspoons (10 g) minced garlic 1 tablespoon (15 g) white sugar 2 tablespoons (13 g) curry powder 1 teaspoon kosher salt Sweet chili sauce, for dipping Directions Special equipment: a meat thermometer Split the chicken in half. Poke holes in the chicken using a fork and place it in a gallon-size zip-top bag. Make the marinade by combining the remaining ingredients, except the sweet chili sauce, in a medium bowl. Whisk together until smooth and well combined. Pour the marinade mixture over the chicken in the bag. Close the bag and massage well to coat it evenly. Make sure the bag is zipped tight then place it in the fridge to marinate for at least 4 hours, or up to overnight. Preheat the oven to 375 degrees F (190 degrees C) and place a rack just below the middle position. Lay the chicken halves skin-side up on a foil-lined sheet pan and bake for about 45 minutes, or until a thermometer reads 160 degrees F (70 degrees C) in the fleshy part of the thigh. Pull from the oven and rest for at least 10 minutes. You can cut each half into four pieces and serve immediately, or finish on the grill to get some marks and extra flavor. Always serve with sweet chili sauce! Cook’s Note For those who are allergic to shellfish, a lot of curry pastes contain shrimp, so make sure to check before cooking with them. As a bonus, when you find a brand of curry paste sans shrimp, that paste is almost always vegan for your vegetable curries. Adapted from "101 Thai Dishes You Need to Cook Before You Die" by Jet Tila © Page Street Publishing 2022. Provided courtesy of Jet Tila. All rights reserved. Papaya Salad (Som Tum Thai) RECIPE COURTESY OF JET TILA Level: Easy Total: 20 min Active: 20 min Ingredients Dressing: 1/4 cup (60 ml) fish sauce 1/4 cup (60 ml) fresh lime juice 3 tablespoons (42 g) palm sugar or brown sugar 1 tablespoon Thai salted dried shrimp 1 tablespoon (12 g) msg 2 cloves garlic, minced 1 to 3 fresh Thai chilies, minced Salad: 8 to 10 cherry tomatoes, quartered, divided 1 cup (85 g) green beans or long beans, cut on the bias into 1 1/2-inch (4-cm) lengths, divided 4 cups (640 g) young green papaya, grated 1 cup (120 g) chopped roasted peanuts, divided Directions To make the dressing, place the fish sauce, lime juice, palm sugar, dried shrimp, msg, garlic, chilies, four of the cherry tomatoes and 1/4 cup (21 g) of the beans into a blender and pulse them together for about 5 seconds. The dressing should be slightly chunky, not smooth. Alternatively, use a large mortar and pestle to smash to a chunky consistency. Adjust the number of chilies depending on how spicy you like your food. To assemble the salad, in a large bowl, toss the papaya, remaining tomatoes, remaining beans and some of the peanuts together with the dressing to taste. Make sure to aggressively mix the ingredients to slightly break up the tomatoes and beans. Garnish the salad with the remaining peanuts. Adapted from "101 Thai Dishes You Need to Cook Before You Die" by Jet Tila © Page Street Publishing 2022. Provided courtesy of Jet Tila. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ReadyJetCook #JetTila #FoodNetwork #Thai #BBQChicken #SomTum How to Make New Thai BBQ Chicken (Gai Yang) & Papaya Salad | Ready Jet Cook | Food Network https://youtu.be/JRUQjNV3pKQ