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.
Ingredients
- Northwest Blend Smoking Chips
- 1 lb. boneless skinless Chicken Thighs
- 2 Tbsp. Olive Oil
- ¼ cup Thai Red Curry Paste
- 1 Tbsp. Fish Sauce
Method
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Preheat a grill to 400˚ F.
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Toss the chicken in the curry paste and allow to marinade while the grill preheats.
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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.
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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.
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Remove the chicken from the grill and toss with the fish sauce. Allow to rest a few minutes before slicing.