Thai Inspired Smoked Chicken Bowl

Colorful, simple, and delicious. This chicken and rice bowl is inspired by Thai flavors and fresh herbs and comes together in a snap.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4


  • 1 ea Mango diced
  • 2 ea Persian Cucumbers sliced
  • 1 ea Jalapeño sliced
  • 1/2 cup Cilantro torn
  • 1/4 cup fresh Mint torn
  • 2 ea Green Onions diced
  • 3 Tbsp Sesame Seeds
  • 1 ea Lime juice and zest
  • 1 ea Avocado cubed
  • 2 cup Rice cooked

For the Chicken

  • Northwest Blend Smoking Chips
  • 1 lb Chicken Thighs boneless, skinless
  • 2 Tbsp Olive Oil
  • 1/4 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.
  • Prep all the produce into a bowl, squeeze the lime over top, mix gently, and set aside.
  • 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.
  • To prepare, divvy the rice into each bowl, top with sliced chicken, and then the mango salad mixture. Sprinkle with sesame seeds and enjoy!
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Used in this recipe:

Northwest Blend Smoking Chips