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.