Thai Smoked Chicken
Coconut curry marinated smoked chicken.
Jump to RecipeThai flavors and smoke work surprisingly well together - the coconut and curry marinade creates a fragrant, flavorful bird that's different from anything else you'll smoke. The basil garnish adds freshness that ties everything together.
This is perfect for Asian-themed dinners, when you want something different from typical BBQ, or for entertaining guests who appreciate global flavors.
Serve with jasmine rice and Thai-style vegetables - stir-fried morning glory or bok choy are traditional. A cucumber salad provides cool contrast to the aromatic meat. Thai iced tea is a perfect beverage.
Red curry paste provides the essential flavor here - use a good quality brand. Adjust the amount for heat preference. The coconut milk balances and carries the flavors throughout the meat.
The coconut milk marinade will create some browning and char - this is desirable and adds flavor. The fish sauce is essential for authentic flavor but won't make it taste fishy. Fresh Thai basil is the ideal garnish.
Ingredients
Instructions
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1
In a bowl, whisk together coconut milk, red curry paste, fish sauce, and brown sugar to make the marinade.
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2
Place the chicken pieces in a large zip-top bag, pour in the marinade, seal, and refrigerate for at least 4 hours.
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3
Remove the chicken from the marinade, shaking off excess. Reserve the marinade for basting.
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4
Set your smoker to 275°F with Bear Mountain Apple Pellets for a mild smoke.
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5
Smoke for about 2.5 hours, basting with the reserved marinade every 45 minutes using a silicone basting brush.
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6
The chicken is done when the breast reaches 165°F and the thigh reaches 175°F. Verify with an instant-read thermometer.
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7
Garnish with fresh Thai basil leaves and serve with jasmine rice and a wedge of lime.