Hickory-smoked peri-peri chicken

Hickory-smoked peri-peri chicken recipe

The flavour combinations in this hickory-smoked peri-peri chicken will really spice up your Sunday lunch. The down-to-earth, homely flavours of Robertsons Masterblends for Roasts Rustic Garlic & Herb balances the smokiness of the hickory beautifully, and will most likely be something your guests have never had the pleasure of tasting before.

Hickory-smoked peri-peri chicken

Serves: 4 - 6
Cooking Time: 1 hr 15 mins + 2 hrs, to marinate

Ingredients

  • 6 fresh bird’s eye chillies, seeded and kept whole
  • 3 garlic cloves, peeled and crushed
  • 5ml (1 tsp) smoked paprika
  • juice of 4 medium lemons
  • 50ml olive oil
  • 1 medium whole chicken, cut in half
  • Maldon sea salt, to taste
  • 15ml (1 tbsp) Robertsons Masterblends for Roasts Rustic Garlic & Herb
  • 1kg hickory chips for braaiing or 500g for roasting, soaked in water for 1 hour and drained
  • 50ml honey
  • 6 lemon cheeks, blow-torched, to serve
  • 2 large mangoes, peeled, cut into wedges and pan-grilled, to serve
  • handful fresh flat-leaf parsley, to garnish

Instructions

1

Dry-roast the chillies in a medium non-stick pan over high heat, 2 minutes. Add the garlic and smoked paprika, reduce the heat and dry roast for a further 2 minutes, taking care not to burn the spices. Remove from heat and blitz with the lemon juice in a free-standing blender. Slowly add the olive oil, while blending on high, until emulsified. Set aside to cool.

2

Season the chicken with the salt and Robertsons Rustic Garlic & Herb, coat with the peri-peri marinade, cover and refrigerate overnight or for at least 2 hours.

3

When you are ready to braai or oven-grill your chicken (follow braai method in step 3 or oven method in step 4), make sure to reserve the marinade after removing the chicken from it.

4

To braai your chicken, prepare your braai with a medium-heat charcoal fire. Place the hickory chips straight onto the charcoal, close the braai and smoke, about 2 minutes. Remove the chicken from the marinade and braai, 30 minutes on each side, while basting with the marinade.

5

To roast your chicken, preheat the oven to 180ºC. Place the hickory chips in a roasting tray with a wire rack placed over it. Put the chicken on top of the wire rack and cover with foil. Heat the tray over high heat for 5 minutes to start the chips smoking. Roast, covered, for 1 hour and then remove the foil. Cover the chicken entirely with the marinade and place under the oven grill for 6 minutes until brown.

6

While the chicken is still warm, thoroughly coat/brush with the honey. Serve with the lemon cheeks, mango wedges and parsley.

Notes

Cook’s tips: Hickory chips are available at select butcheries and lifestyle shops such as Patio Warehouse. To chargrill the mangoes, place them on a very hot griddle pan, 3 – 5 minutes on each side.

ALSO TRY: Steamed chicken and prawn dumplings

PLUS: Chargrilled chicken pieces with corn, green chilli and chive salsa

AND: Shredded lemony chicken with artichoke hearts

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