Hickory-smoked peri-peri chicken – Food & Home Magazine

Name: Hickory-smoked peri-peri chicken – Food & Home Magazine
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

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Hickory-smoked peri-peri chicken is a great way to spice up your Sunday lunch. Both homely and smoky, this dish has a winning mix of flavours.

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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