Big Daddy’s Barbecued Thai Chicken Thighs
Used with permission from the new cookbook
Barbeque Secrets Deluxe by Ron Shewchuk
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
Big Daddy’s Barbecued Thai Chicken Thighs. Makes 4 servings
10–12 chicken thighs, bone in, skin on
6 Tbsp or 90 mL fresh lime juice
1/4 cup or 50 mL fresh-squeezed orange juice
1/4 cup or 50 mL Thai fish sauce
1/4 cup or 50 mL peanut or canola oil
1/4 cup or 50 mL raw sugar or lightly packed brown sugar
1/4 cup or 50 mL minced fresh basil
1/4 cup or 50 mL green onions
1/4 cup or 50 mL fresh cilantro
5–10 cloves garlic, finely minced
2 Tbsp or 25 mL finely minced fresh ginger
1 Tbsp or 15 mL Asian chili sauce
1/2 cup or 125 mL peanut oil
1 Tbsp or 15 mL fresh lime juice
- Trim the chicken thighs of excess fat.
- Mix all the marinade ingredients together and put them in a resealable plastic bag.
- Place the chicken in the bag, remove the air, and seal it.
- Marinate the chicken at least 2 hours, and up to a maximum of 8 hours, in the fridge.
- Prepare your smoker for barbecuing, bringing the temperature up to 200 to 220°F (95–100°C).
- Make the basting mixture by combining the oil and lime juice in a bowl.
- Discard the marinade and place the chicken in the smoker for 2 1/2 hours, turning and basting it every hour.
- If you wish, give the skin side a quick sear on a hot grill to really crisp the skin before you take it off the heat. Let it rest, tented with foil, for 5 minutes before serving.
Ian “Big Daddy” Baird is a sometime Butt Shredder who has traveled in Asia. He tells me that one of the best pieces of meat he’s ever eaten was a whole chicken thigh and drumstick he purchased from a street vendor out the window of a train as he waited to cross the Thai/Malaysian border. He tried numerous times to re-create it himself, but it wasn’t until he married this recipe with real barbeque technique that he came close. Serve this chicken with cold beer.
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