The easiest, most flavorful chicken you'll make all week. Double this recipe so you have leftovers for lunch tomorrow!
Serves – 4
Total time – 20 minutes
Tip – We used our Northwest Blend wood chips, but any variety of smoking chips will do this recipe justice.
- Northwest Blend Smoking Chips
- 1 lb. boneless skinless Chicken Thighs
- 2 Tbsp. Olive Oil
- ¼ cup Thai Red Curry Paste
- 1 Tbsp. Fish Sauce
Preheat a grill to 400˚ F.
Toss the chicken in the curry paste and allow to marinade while the grill preheats.
If using a charcoal grill, you can toss a handful of smoking chips directly onto the coals when you are ready to cook. If using a gas grill, either put your smoking chips into a smoker box, or make a DIY smoker box using aluminum foil. Just wrap a handful of smoking chips in the foil and poke a few holes in it for the smoke to escape.
Once the grill is hot and your smoking chips are ready, cook the chicken thighs until the outside is crispy and the inside has reached a temperature of 165˚ F.
Remove the chicken from the grill and toss with the fish sauce. Allow to rest a few minutes before slicing.