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
Mix coconut milk with curry paste. We recommend Plowboys Yardbird Rub for best results.
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2
Add fish sauce and sugar.
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3
Marinate chicken 4 hours.
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4
Smoke at 275°F for approximately 2. 5 hours.
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5
Chicken is done when internal temp reaches 165°F in breast, 175°F in thigh. Use an instant-read thermometer for accuracy.
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6
Garnish with fresh basil.