Perfectly Smoked Boneless Chicken Thighs – Mai Thai Style

Incorporating the essence of traditional Thai flavors, this recipe for smoked boneless chicken thighs, actively combines these flavors with the vibrant citrus kick found in a mai-tai cocktail. The marinade takes charge by skillfully intensifying the taste of chicken across a variety of cuts. Whether you opt for halves, whole pieces, or quarters, the marinade seamlessly elevates the flavors, ensuring a delightful culinary experience.

Yields: 10 -12 chicken thighs
Prep Time: 1/2 hr
Marinating Time: overnight
Smoking Time: 2 hours
Rest Time: 5 – 10 minutes


10-12 boneless chicken thighs

Ingredients for the Marinade

juice of 1 lime
juice of 1 medium orange
100ml pineapple juice
2 tbsp Thai fish sauce
50ml sesame oil
50g soft light brown sugar
1 tbsp sweet chilli sauce
2 tbsp chopped fresh ginger
10 garlic cloves, sliced
2 long red chillis, sliced lengthways
5 spring onions, sliced
small bunch Thai basil, chopped

Ingredients for the Basting Mixture

Juice of 1 lime
125ml groundnut oil
2 tbsp soft lights brown sugar
1 tbsp soft dark brown sugar.


  • Use a sharp knife to trim away any extra fatty parts from the chicken thighs and place in a large ziplock bag.
  • Whizz the marinade ingredients in a food processor or blender and pour into the bag, massaging the marinade all over the chicken.
  • Push out as much air as possible and seal the bag.
  • Place in the fridge and allow to marinate overnight.
  • The next day, combine the baste ingredients in a small bowl and set aside while you prepare your smoker.
  • Set up your grill for indirect heat, maintain the temperture at 225 degrees F.
  • With the wood smoking, place the chicken on the grills, away from the coals and close the lid.
  • Smoke for a total of 2 hours, basting the chicken with your basting mixture every 20 minutes during the final 1 1/2 hours.
  • Crisp the skins up over the coals just before serving and using a reliable instant read thermometer, check that the internal temperature of the chicken reads 165 degrees F.
  • Take off the heat and allow to rest for 5 – 10 minutes before serving.

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Jason Burbington

What started an an insatiable appetite for culinary exploration has evolved into a yearning to share all I have learnt. I look forward to providing valuable information, including detailed guides, tips, recipes, product reviews, and inspiring stories to empower individuals to elevate their outdoor cooking game.

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