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

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

Today we’re going to make mouthwatering Thai barbecue chicken paired with a refreshing papaya salad Thai barbecue chicken is so popular in Thailand that it’s basically become its own food group nobody can resist this herbaceous spice Laden sticky sweet grilled chicken I’m going to show you my hacks to how to

Make this dish the easy way hey team I’m jet Tila and welcome to ready jet cook where I teach you how to make my favorite Asian dishes from Pantry to Plate make sure you subscribe so you don’t miss my next recipe let’s get into the pantry so for the marinade I’m going

To need curry paste and curry powder I call this Thai barbecue chicken 2.0 because in my first book I wrote it one way with a dry spice and then I was like there’s such an easier way to do this and that easy way means adding curry

Paste so what is it it’s actually like 15 ingredients in one it’s basically all those herbs that we love in one amazing curry paste you’ve got so many flavor profiles you’ve got heat you’ve got Citrus you’ve got all that herbaceousness that you love about Thai food right into there so we’re going to

Extend that now and even add another layer of flavor curry powder so just like curry paste curry powder is a super ingredient because you’ve got like turmeric coriander cumin and so many more things in there so now we’re going to extend it into a marinade which means

Liquid now the liquid that I’m choosing is coconut milk for many reasons one uh because of that natural coconut oil oil fat is Flavor team and that means all that fat is going to coat the chicken beautifully it’s going to get down into the pores of the chicken and really coat

Well so I’m going to work this into a marinade of course Thai food hot sour salty sweet Savory I need the sweet in here cuz I have just about everything else I want to bump up the salt a little bit with some kosher salt and lastly I’m

Going to up the garlic there is garlic in that curry paste but I want even more because I think it really just boosts that flavor I think garlic is just one of those kind of what we call a force multiplier I think it just makes everything more delicious and you don’t

Have to get very uh particular in this cut I’m just going to give it a really clean mince a note about curry paste if you are cooking for friends or family that have shellfish allergies do know that some curry paste contain shrimp and some don’t so just make sure to give a

Really quick eyeball on your curry paste uh to make sure that all of our friends that might have shellfish allergies are okay that’s it team that is Thai barbecue chicken marinade but like a lot of things that I teach don’t just use it on Thai barbecue chicken use it on

Chicken wings use it on steak use it on anything you would actually put on a grill it’s a fantastic marinade all right speaking of chicken let’s go get that chicken so as you can see I have a whole chicken on a gel board and I’ve

Got a lot of options here if you’re like bro I don’t like whole chickens it scares me apply the same recipe to chicken wings chicken thighs chicken breasts to Simply split this chicken in half whatever knife you’re using make sure to chalk up on that blade grab that

Blade with a pinch grip because you’re going through some uh bones here so what I like to do is I’ll lift the uh chicken neck to know where the spine is and I’m literally just going to cut Ong the spine and break the spine up until I go

Through the back but not through the breast I’m going to turn the chicken over now splay it out and I’m going to actually break that in breast bone I know where the line is to cut that breast in half so I’m just going to trace the line with the knife once I’m

Through I’m going to add a little more pressure draw the knife through and check it out I’ve done it all right chicken is split in half let’s make room for my next hack which is using a gallon zip bag it’ll contain the marinade it’ll contain kind of all the chicken juices

And I’m just going to slide both hals of the chicken in the bag and if you’re using chicken pieces remember same rules all right don’t worry so with the bag open I’m just going to pour the marinade in I’m containing all the chicken juices in one area I’m going to close the bag

But before I close it completely I’m going to push as much air out as possible I’m going to use the bowl again but I can actually massage the marinade in dust Le and the lovely thing about the bag is if you’re marinating this overnight you can do a few hours on one

Side and then a few hours on the other side but this is a really trick way to not make a mess and contain all the juices so I’m going to put this one in the fridge I already have one marinating from yesterday I’m going to show you how

To roast it off now this chicken is going to go into a 375° oven for about 45 minutes until it’s cooked through and check that out that that is a thing of beauty right there totally marinated on both sides I’m making sure to use tongs now

So I don’t actually have to touch the chicken I’m using the oven method to roast the bird if you are a pellet grill Champion or if you love grilling Outdoors make sure you’re doing it on indirect heat for about 45 minutes until cook through this one is going into the

Oven for 45 minutes at 375 so while that chicken’s roasting I’m going to show you how to make Thai Papaya salad that means we got to spend a second on this guy this is a meridol papaya a Mexican papaya but it’s not ripe I think most people have eaten The Ripe version uh

But we use the unripe for salad quite often let me show you how to actually get get the papaya shreds from this we’re just going to start by peeling this papaya and as you can see there’s a waxy skin but before it gets any sugar the flesh is very cucumber like I’m

Going to show you two ways to do this I’m going to show you how my grandmother did it and then I’m going to show you how we do it in the restaurants when we have to do 100 or 200 orders here’s the way my grandmother did it the grandma

Style is taking a knife and cutting parallel lines into to the papaya this papaya actually has a seed pod about an inch in so we’re trying to go deep enough but not hit that seed pot now I’m going to turn the knife perpendicular to the papaya and make my

Shreds and when you’re walking through like the night markets of Thailand it’s really fun to watch the moms aunties uncles uh do it this way so that’s how my grandma did it and again it’s really tough to mimic the Beauty and the mouth feel of that cut right there here’s

Another option uh the pulling Shredder so pretty much it’s a peeling motion and you’re going to be able to pull shreds just like that real real simple if you don’t have the confidence in your knife skills the pull Shredder is really the easy way to go but that’s it that’s how

To get papaya for the papaya salad I made a ton of head that’s ready to go right there the rest of the knife work is very easy uh cherry or grape tomatoes I’ve got some uh cherries here these are simply just going to be split in half

And put back in the bowl the next item is Chinese long beans these are super fun if you’ve never seen them they’re called Chinese yard long beans they have a pretty unique flavor profile unlike the Blue Lake green bean I think they’re a lot more dense they have a really nice

Kind of a a spinachy taste so the way you prep those is you don’t want the little root ends and then I’m just going to Simply cut cut this into 2 in pieces go it’s time to get my old school Thai food processor yes all right so

This is a wooden mortar and I’m just going to start processing uh the tougher ingredients dried shrimp garlic chilies and I’m using two and that’s going to be pretty hot cuz these are Thai chilies and a few of the peanuts to start going and I’m just going to start breaking that

Down and I’m not really overworking this I just want them to break up a little bit and form like a rough paste that’s really all I’m going for just like that some of the long beans some of the peanuts and I’m using palm sugar you could use regular sugar if you want but

Palm sugar does crystallize so I need to really start breaking that down and when I’m coming into the mortar and pounding you’ll hear the word pop a lot in Thai cooking this is that pop sound so I’m I’m actually coming in sideways to break down the ingredients so they don’t jump

Out and then I’m going straight down and then I’m actually going to give it a stir all right now papaya and tomato and I want to really smoosh these tomatoes in there to kind of release their liquid and now I’m going to bring a spoon to the game to kind of turn over

On itself so the spoon is turning the the ingredients the mortar and pestle are pounding it so I’m going to add lime juice for acid fish sauce and we’re just about done this really is a fun way to do it so if you don’t have a cool wooden

Mortar that your grandma left you it’s okay to do this in a blender just build all the dressing ingredients and then toss them into the papaya and tomatoes it’s a very simple process secret ingredient time I always add a little touch of MSG if you don’t have any

Issues with MSG you really are going to notice the flavor pop of it that’s it team I mean check that out that is a beautiful papaya salad right there if you can’t find Papaya for any reason this is also a really good dressing for SLO mix so cabbage carrots you could

Even do like some green apples or something like that uh but it’s just another dressing to kind of put into your jet Tila cookbook all right let’s get that Chicken all righty look at that that’s Perfection so like I was saying I did this all the way through in the oven but feel free to make this when of your grilling staple recipes uh and and cook it you know uh off direct heat another

Thing you can do is uh bake it off until like 160 hold it and then when the friends are coming over on a grill day finish it on on the grill to get that beautiful color there’s a lot of options here so how I like to break this down is

Just in kind of grabbable pieces so the first thing I’m to do is separate out the leg and thigh boom and this Wing which is my favorite piece I always cut and hide for myself and then the breast can really kind of become uh to me three pieces so

I take the middle part off first and then I take the breast I’m going to go to here and the most important thing when cutting chicken uh in the hole to keep it presentable is keep that knife moving what you want to do is not press

And then tear the skin kind of separate the skin first just like that and then you can find the joint and push down very nice all right let me plate this up I’ve made like a nice little presentation platter and I’m just going to start stacking that bird over here I

Like to show off that Perfect Skin and I’m always looking for uh some height to my plating so that leg can come up that Wing can also be a place where presentation matters there and these little bits are Chef’s privilege so I’ve got chicken I’ve got my papaya salad papaya salad

And Thai barbecue chicken always served with sticky rice and I mean Thai sticky rice So Thai sticky rice is one of the few rice on Earth that’s truly steamed it absorbs its water uh during the soaking process and then it gets steamed in a basket and then it’s presented at

The table in one of these bamboo Keepers I’m going to show you how to eat this like a pro uh the way to use sticky rice is grab a piece of rice mold it into like a mini tortilla or a piece of naan because this is your starch so you’re

Going to tear off a piece of chicken laminate it right onto the rice I’m going to grab a piece of papaya salad I’m going to dip in sweet chili sauce and that’s it right there wow that is the perfect meal the rice kind of has a jasmine smell that

Chicken is spicy succulent the papaya salad is acidic it’s sweet and then you finish it off with just a little bit of sweet chili this really is a meal that takes me back to Thailand well there you have it friends a Thai Barbecue Chicken Feast we’ve thrown in the papaya salad

There I hope you make this at home make sure to subscribe and we’ll see you next time on ready jet cook