Mai Tai Chicken Thighs – Barbecue recipe

Wow what a scorcher of a weekend. We had 12 staying as my youngest had organised a group to run in the Tough Mudder. So it was barbecue time and some hungry mouths to feed! Start marinating these Mai Tai Chicken thighs the night before and then it makes life much easier. For once the chicken really did taste of the marinade.

Mai Tai Chicken thighs for the barbecue / What's Cooking / recipe / The CountryWives

Mai Tai Chicken Thighs

Ingredients: serves 6

10–12 bone-in chicken thighs

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 chillies, sliced lengthways
5 spring onions, sliced small bunch
Thai basil, chopped

For the Basting mixture:

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

How to Prepare

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. Put in the fridge and allow to marinate overnight for maximum punch.

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 temperature at 108°C/225°F. With the wood smoking, place the chicken on the grills, away from the coals and close the lid.
Cook for a total of 2 hours, basting the chicken with your basting mixture every 20 minutes. Crisp the skins up over the coals just before serving and check that the internal temperature of the chicken reads 75°C/165°F on an instant-read thermometer. Take off the heat and allow to rest for 5–10 minutes before serving.

Oven Cooking:

You can cook these thighs in the oven. Simply follow the recipe up until you put them in the smoker. Preheat your oven 180°C/350°F/gas mark 4. 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 75°C/165°F on an instant-read thermometer before serving.

This recipe was taken from Munchies website.

For more barbecue recipes click HERE