Smoked Peri Peri Chicken

Smokin’ Hot Chicken

Juicy chicken guaranteed! This recipe is made with the help of Nando’s Peri Peri Sauce. And because I didn’t get the extra hot variety a few drops of Malagueta pepper juice & several whole peppers were added. I always suggest making the marinade the night before … giving time for flavors to peak. Some experts feel a dry rug is best with smoking but I find either a dry rub or marinade acceptable. There’s no flare up with dripping sauce or juices with my smoker which I talk about here. The water barrier pretty much puts an end to charcoal burned chicken. If you’ve smoked before you know the time element. Let’s get started!

You may or may not have difficulty finding these products. This is a great place to reference Nando’s Peri Peri history. For sauce purchase, Amazon and World Market.

Malagueta Peppers may have been purchased at R-N Supermarket, Tulare, California or a local Save Mart. But again can be found on Amazon.

You may not need the extra Malagueta Peppers if the Nando’s Sauce has the right heat for you.

If you haven’t a smoker and wish to try an oven method, here’s my recipe.

Recipe

The smoking for a whole 5 pound chicken takes about 2-3 hours at 225-250 degrees F. Prepare your smoker and add 2-3 good sized chunks of apple (sweeter) or cherry wood to the hot briquets. Add your marinated chicken and cook until internal temperature is 165 degrees F or you notice juices run clear.

The night before mix the marinade. If you are concerned the chicken skin will not be crisp and wish to use a dry rub follow directions for dry rub below … no need to mix dry rub night before.

Marinade

3/4 Cup olive oil
1/4 Cup white vinegar
2-3 gloves garlic-peeled & smashed
1/2 Teaspoon each ground pepper and salt
2 Tablespoons Nando Peri Peri Sauce-Hot
1/2 Teaspoon Malagueta juice
2-3 Whole Malagueta peppers
1 Tablespoon sweet paprika
1 Tablespoon brown sugar (optional)

Whirl ingredients in blender. Refrigerate overnight. On the day: Remove chicken parts from cavities of chicken and discard (or save for another recipe). Cut whole chicken in half following backbone and then breast bone. Rinse the chicken and pat dry. When applying marinade to chicken save half before dipping basting brush. Brush all exterior of chicken halves generously. Place the chicken halves either side up onto the grill and then cover smoker. After one hour turn the chicken to the other side. Smoke until internal temperature is 165 degrees F or until you see the juices run clear. Serve the remaining marinade on the side with smoked chicken.

OR

Dry Rub

Try this amazing recipe for a dry rub. Drizzle both sides of prepared chicken with olive oil then apply rub. For Peri Peri (Piri Piri) ground pepper, here … I have not used this product … please shop around for the best available product. Or make everything really simple and start with Nando’s premixed rub.

ENJOY!