Recipe of the month No #6: March


Mai-Thai Thighs

This dish is an adaptation of some tasty chicken we ate at a little Thai café just off Union Street in San Francisco. It was the perfect lunch for a warm autumnal day sat in Washington Park (probably planning out our next meal!)

The dish borrows from classic Thai flavours and pairs with the citrus punch of a mai-tai cocktail. This marinade works well on all manner of chicken cuts, whether it be halves, whole or quarters.

Serves: 5-6, Wood: Apple, Pear, Cherry, Beech, Alder, Birch

Mai-Thai Thighs



  • 1. Trim
    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.

  • 2. Massage & Marinate
    Massage 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.

  • 3. Prepare
    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.

  • 4. Grill
    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 during the final 1½ hours. 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.

  • No smoker?
    No problem, you can cook these thighs in the oven. Simply follow the recipe and preheat your oven to 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.

Music to cook by…