Recipes
The Hang Fire girls' Mai Thai chicken thighs
Thigh meat lends itself to barbecue because it doesn’t dry out as quickly as breast meat
Thigh meat lends itself to barbecue because it doesn’t dry out as quickly as breast meat
(11 votes)
Cook: 10 Hours 30 Mins
Serves: 10
Price: 80p per serving
Nutritional Information
Each 106g serving contains
Energy
1068kj
255kcal
1068kj
255kcal
13%
Fat
18.0g
18.0g
Med
26%
26%
Saturates
3.9g
3.9g
Med
20%
20%
Sugars
5.7g
5.7g
Med
6%
6%
Salt
0.56g
0.56g
Med
9%
9%
of your reference intake.
Typical energy values per 100g:
1008kj/241kcal
Typical energy values per 100g:
1008kj/241kcal
Ingredients
10–12 bone-in, skin-on chicken thighs
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
Juice 1 lime
125ml groundnut oil
2tbsp soft light brown sugar
1tbsp soft dark brown sugar
Apple, pear, cherry, birch, alder or beech wood will work well
Method
1
Using a sharp knife, trim away any extra-fatty parts from the chicken thighs. Put in a large zip-seal bag.
2
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.
3
The next day, combine the ingredients for the basting mixture in a small bowl and set aside while you prepare your smoker.
4
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.
5
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.