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