Peri-Peri Chicken Drumsticks
Fiery chicken drumsticks in an authentic peri-peri marinade made from African bird's eye chilies, garlic and lemon following Portuguese-African tradition. Hot smoking slightly softens the heat and adds a complex smoky note that takes the dish to a new level. Perfect for those who like it spicy and aromatic.
Ingredients(for 1 kg)
Instructions
Make Marinade & Marinating
20 minutes + 8-24 hours resting timeProcess chilies, garlic, lemon juice, olive oil, paprika, salt and oregano in a blender to a fine paste. Score chicken drumsticks deeply, cover completely with marinade and marinate covered in the refrigerator for 8-24 hours.
Preheating
30 minutesPreheat smoker to 120-140 °C. Add citrus wood and oak chips. Remove chicken drumsticks from refrigerator, leave marinade on the meat and bring to room temperature for 30 minutes.
Smoking
2.5-3 hoursPlace chicken drumsticks on the grate and smoke at 120-140 °C. Keep lid closed. Turn once after 1 hour. Monitor core temperature. If the crust gets too dark, reduce smoker temperature to 110 °C.
Finish & Serving
10 minutesRemove from smoker at 82-85 °C core temperature. Let rest loosely covered for 10 minutes. Drizzle with freshly squeezed lemon juice and serve with cornbread, piri-piri sauce and fresh coriander.
Pro Tip
Wear gloves when handling fresh chili peppers. The heat level can be adjusted by the number of chilies. For a milder version, completely remove the seeds and membranes from the peppers.
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