Smoked Chicken Peri-Peri
Portuguese-African peri-peri chicken with a fiery, spicy chili marinade made from African bird's eye chilies, garlic and lemon. Hot smoking gives the already intense profile an additional smoky depth. The result is juicy, spicy and complex in flavor.
Ingredients(for 1 kg)
Instructions
Make peri-peri paste
15 minutesBlend chilies, garlic, lemon juice, paprika, oregano, salt and olive oil in a blender or mortar into a uniform paste. Remove seeds if desired for less heat.
Marinating
12-24 hoursScore the chicken deeply and work the paste generously under the skin and into the cuts. Marinate covered for at least 12 hours (preferably 24 h) in the refrigerator.
Hot smoking
1.5-2.5 hoursPreheat smoker to 130-150 °C. Use beech and citrus wood. Place chicken on the grate, skin side up. Smoke until core temperature of 74-76 °C at the thickest point (thigh without bone).
Resting and serving
10 minutesRest chicken for 10 minutes. To serve, drizzle with fresh lemon juice and accompany with piri-piri sauce and cornbread or fries.
Pro Tip
Fresh bird's eye chilies give more freshness, dried ones more depth – a combination of both is ideal. The heat can be significantly reduced by removing the seeds without losing the flavor.
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