Spicy Smoked Peri Peri Chicken
A deliciously spicy and smoky chicken dish that's perfect for BBQ enthusiasts and spice lovers.
Equipment
- 1 smoker
- 1 meat thermometer
- 1 blender
Ingredients
Peri Peri Marinade
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 1/4 cup red wine vinegar
- 6 cloves garlic minced
- 2 tbsp smoked paprika
- 1 tbsp cayenne pepper
- 2 tsp dried oregano
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp sugar
- 4 fresh red chilies chopped
Chicken
- 4 chicken quarters
Instructions
Preparation
- Combine olive oil, lemon juice, vinegar, garlic, paprika, cayenne, oregano, salt, pepper, sugar, and chilies in a blender. Blend until smooth.
- Place chicken quarters in a large dish. Pour marinade over them, ensuring each piece is coated. Cover and refrigerate for 4 hours or overnight.
Serving
- Preheat smoker to 225°F. Place chicken on smoker rack and cook for 2-3 hours or until internal temperature reaches 165°F.
- Remove chicken from smoker and let rest for 10 minutes before serving with additional peri peri sauce.
Storage
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Notes
Pro Tips: Use a combination of hickory and apple wood for a balanced smoky flavor.
Ingredient Substitutions: You can substitute chicken thighs for the quarters for a juicier option.
How to Serve: Serve with a side of grilled vegetables or a fresh salad to complement the heat.
Storage & Freshness: For optimal freshness, consume within 3 days.
Make-Ahead Tips: Marinate the chicken up to a day in advance for enhanced flavor.
Ingredient Substitutions: You can substitute chicken thighs for the quarters for a juicier option.
How to Serve: Serve with a side of grilled vegetables or a fresh salad to complement the heat.
Storage & Freshness: For optimal freshness, consume within 3 days.
Make-Ahead Tips: Marinate the chicken up to a day in advance for enhanced flavor.