Smoky, Spicy, Juicy Peri Peri Chicken
Smoky, Spicy, Juicy Peri Peri Chicken
Ingredients
For the Peri Peri Sauce
- 1 white onion, charred and roughly chopped
- 4 garlic cloves, toasted in their skins, then peeled
- 1 red bell pepper, large, roasted (skin and seeds removed), roughly chopped
- 3 red bird's eye chilies, to 4, finely chopped (or other hot chilies of choice)
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon smoked paprika
- 1 tablespoon red wine vinegar, (or apple cider vinegar)
- 1 teaspoon dried oregano, (or 1 tablespoon fresh oregano, finely chopped)
- 1 teaspoon cumin
- 1/2 teaspoon sugar
- to taste salt
- to taste black pepper
For the Chicken Seasoning Rub
- 1 tablespoon Duce's Wild Poultry Rub, (or a similar poultry rub)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cayenne pepper, (adjust to taste for desired heat)
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon zest, optional, for brightness
For the Chicken
- 2 half chickens, (or 1 whole chicken, spatchcocked)
For the Pickled Vegetable Garnish
- 1 small red onion, thinly sliced
- 1/2 cucumber, thinly sliced
- 1/4 cup vinegar, (white wine or apple cider vinegar)
- 1/2 teaspoon salt
- as needed fresh parsley or cilantro, for garnish, chopped
Instructions
- 1
Prepare the Peri Peri Sauce: Char the white onion and toast the garlic cloves in their skins. Roast the red bell pepper until softened, then remove skin and seeds. Roughly chop the charred onion, peeled garlic, and roasted bell pepper.
⏱️ 15 min
- 2
Combine the charred onion, peeled garlic, roasted bell pepper, red bird's eye chilies, olive oil, fresh lemon juice, smoked paprika, red wine vinegar, dried oregano, cumin, and sugar in a blender. Blend until completely smooth. Season with salt and black pepper to taste. Set aside.
⏱️ 10 min
- 3
Prepare the Chicken Seasoning Rub: In a small bowl, combine Duce's Wild Poultry Rub (or similar), smoked paprika, ground cayenne pepper, ground coriander, garlic powder, onion powder, salt, black pepper, and optional fresh lemon zest. Mix thoroughly.
⏱️ 5 min
- 4
Prepare the Chicken: Pat the half chickens dry with paper towels. Thoroughly coat both sides of the chicken pieces with the seasoning rub, ensuring to rub it into all crevices and under the wings for even flavor distribution.
⏱️ 10 min
- 5
Preheat your drum smoker to approximately 325°F. Place a foil pan underneath where the chicken will sit to catch drippings.
⏱️ 15 min•🌡️ 325
- 6
Place the seasoned chicken pieces on the smoker grate, skin-side up. Cook for 30 minutes, allowing the fat to render and the skin to tighten. The drippings will fall onto the fire, adding smoky flavor.
⏱️ 30 min•🌡️ 325
- 7
After 30 minutes, baste the chicken generously with the prepared Peri Peri sauce. Continue cooking for another 10 minutes.
⏱️ 10 min•🌡️ 325
- 8
Flip the chicken pieces and baste the other side with more Peri Peri sauce. Continue cooking, flipping and basting every 10-15 minutes, until the chicken is fully cooked and tender, reaching an internal temperature of 165°F in the thickest part of the thigh.
⏱️ 20 min•🌡️ 325
- 9
While the chicken cooks, prepare the Pickled Vegetable Garnish: In a bowl, combine the thinly sliced red onion, thinly sliced cucumber, vinegar, and salt. Toss to combine. Stir in fresh parsley or cilantro.
⏱️ 5 min
- 10
Once cooked, remove the Peri Peri chicken from the smoker and let it rest for 5-10 minutes before serving.
⏱️ 5 min
- 11
Serve the smoky, spicy, and juicy Peri Peri Chicken on a platter, drizzled with extra Peri Peri sauce. Accompany with the pickled vegetable garnish and your choice of side, such as Jollof rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smoky, Spicy, Juicy Peri Peri Chicken
Ingredients
For the Peri Peri Sauce
- 1 white onion, charred and roughly chopped
- 4 garlic cloves, toasted in their skins, then peeled
- 1 red bell pepper, large, roasted (skin and seeds removed), roughly chopped
- 3 red bird's eye chilies, to 4, finely chopped (or other hot chilies of choice)
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon smoked paprika
- 1 tablespoon red wine vinegar, (or apple cider vinegar)
- 1 teaspoon dried oregano, (or 1 tablespoon fresh oregano, finely chopped)
- 1 teaspoon cumin
- 1/2 teaspoon sugar
- to taste salt
- to taste black pepper
For the Chicken Seasoning Rub
- 1 tablespoon Duce's Wild Poultry Rub, (or a similar poultry rub)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cayenne pepper, (adjust to taste for desired heat)
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon zest, optional, for brightness
For the Chicken
- 2 half chickens, (or 1 whole chicken, spatchcocked)
For the Pickled Vegetable Garnish
- 1 small red onion, thinly sliced
- 1/2 cucumber, thinly sliced
- 1/4 cup vinegar, (white wine or apple cider vinegar)
- 1/2 teaspoon salt
- as needed fresh parsley or cilantro, for garnish, chopped
Instructions
- 1
Prepare the Peri Peri Sauce: Char the white onion and toast the garlic cloves in their skins. Roast the red bell pepper until softened, then remove skin and seeds. Roughly chop the charred onion, peeled garlic, and roasted bell pepper.
⏱️ 15 min - 2
Combine the charred onion, peeled garlic, roasted bell pepper, red bird's eye chilies, olive oil, fresh lemon juice, smoked paprika, red wine vinegar, dried oregano, cumin, and sugar in a blender. Blend until completely smooth. Season with salt and black pepper to taste. Set aside.
⏱️ 10 min - 3
Prepare the Chicken Seasoning Rub: In a small bowl, combine Duce's Wild Poultry Rub (or similar), smoked paprika, ground cayenne pepper, ground coriander, garlic powder, onion powder, salt, black pepper, and optional fresh lemon zest. Mix thoroughly.
⏱️ 5 min - 4
Prepare the Chicken: Pat the half chickens dry with paper towels. Thoroughly coat both sides of the chicken pieces with the seasoning rub, ensuring to rub it into all crevices and under the wings for even flavor distribution.
⏱️ 10 min - 5
Preheat your drum smoker to approximately 325°F. Place a foil pan underneath where the chicken will sit to catch drippings.
⏱️ 15 min•🌡️ 325 - 6
Place the seasoned chicken pieces on the smoker grate, skin-side up. Cook for 30 minutes, allowing the fat to render and the skin to tighten. The drippings will fall onto the fire, adding smoky flavor.
⏱️ 30 min•🌡️ 325 - 7
After 30 minutes, baste the chicken generously with the prepared Peri Peri sauce. Continue cooking for another 10 minutes.
⏱️ 10 min•🌡️ 325 - 8
Flip the chicken pieces and baste the other side with more Peri Peri sauce. Continue cooking, flipping and basting every 10-15 minutes, until the chicken is fully cooked and tender, reaching an internal temperature of 165°F in the thickest part of the thigh.
⏱️ 20 min•🌡️ 325 - 9
While the chicken cooks, prepare the Pickled Vegetable Garnish: In a bowl, combine the thinly sliced red onion, thinly sliced cucumber, vinegar, and salt. Toss to combine. Stir in fresh parsley or cilantro.
⏱️ 5 min - 10
Once cooked, remove the Peri Peri chicken from the smoker and let it rest for 5-10 minutes before serving.
⏱️ 5 min - 11
Serve the smoky, spicy, and juicy Peri Peri Chicken on a platter, drizzled with extra Peri Peri sauce. Accompany with the pickled vegetable garnish and your choice of side, such as Jollof rice.
⏱️ 5 min