- 3 lbs Chicken I used half breasts and half thighs here
- 2 cups Pickled Veggies See Notes
- 1 ea Sweet Thai Sauce See Notes
- 1 ea Lettuce Wraps
- 1 ea Thai Seasoning See Notes. You can sub other rubs here if you want.
- 3 cups Water
- 2 tbs Sugar
- 1 oz Lime Juice
- 2 tsp Fish Sauce
- 2 tsp Soy Sauce
- 1 tbs Salt
- 2 ea Serrano Peppers Chopped – Can sub other hot peppers if needed
- 2 cloves Garlic Minced
- Gather your ingredients.
- In a bowl, mix all of the brine ingredients until all solids are dissolved.
- Put your chicken and the brine into a plastic bag. Let sit in the fridge for 4 or 5 hours.
- Pat dry the chicken and cover liberally in the Thai Seasoning.
- Get your smoker / oven set up for indirect. No hotter than 300 degrees.
- Right at that upper temp limit of 300 degrees, it took me about 90 minutes for the internal temp to hit 165 on the breasts (the thighs were done around 75 minutes). I didn't use any smoke woods here because I didn't want to draw away from the Thai flavors.
- After letting the chicken rest for a few minutes, shred it up. If you don't have shredder claws, you can use a fork and / or your hands.
- Toss the shredded chicken with the pickled veggies.
- Serve with sauce and lettuce. Enjoy!
- Here is my recipe for Pickled Veggies.
- Here is my recipe for Sweet Thai Sauce.
- Here is my recipe for Thai Seasoning.
- You can save yourself a lot of time if you skip the brine and just smoke / bake the chicken. It will be dryer and it will have less flavor, but it’s a reasonable shortcut if you’re short on time.
- It’s tough to beat the flavor profiles here considering how healthy this dish also is. Gotta love Thai food!
- That beautiful serving tray (and the table it sits on) were handmade by the talented Luke Frisch of Hazel Burr Design. Check him out!