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
- 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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