The Hang Fire girls’ Mai Thai chicken thighs
- 10–12 bone-in, skin-on chicken thighs
- For the marinade
- Juice 1 lime
- Juice 1 medium orange
- 100ml pineapple juice
- 2tbsp Thai fish sauce
- 50ml sesame oil
- 50g soft light brown sugar
- 1tbsp sweet chilli sauce
- 2tbsp chopped fresh ginger
- 10 cloves garlic, sliced
- 2 long red chillies, sliced lengthways
- 5 spring onions, sliced
- Small bunch Thai or regular basil, chopped
- For the basting mixture
- Juice 1 lime
- 125ml groundnut oil
- 2tbsp soft light brown sugar
- 1tbsp soft dark brown sugar
- For smoking
- Apple, pear, cherry, birch, alder or beech wood will work well
Using a sharp knife, trim away any extra-fatty parts from the chicken thighs. Put in a large zip-seal bag.
Whizz the marinade ingredients in a food processor or blender, pour into the bag and massage the marinade all over the chicken. Push out as much air as possible and seal the bag. Put in the fridge to marinate overnight.
The next day, combine the ingredients for the basting mixture in a small bowl and set aside while you prepare your smoker.
Set up your grill for indirect heat and maintain the temperature at 108C. With the wood smoking, place the chicken on the grills, away from the coals and close the lid. Cook for a total of 2 hrs, basting the chicken with your basting mixture every 20 mins over the final 1 hr 30 mins. Shortly before it’s time to serve the thighs, crisp the skins up over the coals and check that the internal temperature of the meat reads 75C on an instant read thermometer. Take off the heat and rest for 5-10 mins before serving.
TIP: No smoker? No problem! You can cook these thighs in the oven. Simply follow the recipe up until you put them in the smoker. Preheat your oven to 180C. Place the thighs on a wire rack over a roasting tin and cook for 45–50 minutes, basting once during the final 15 minutes. Make sure that the internal temperature of the chicken reaches 75C on an instant-read thermometer before serving.