Loading...

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.

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.

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.

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.

Preheat your drum smoker to approximately 325°F. Place a foil pan underneath where the chicken will sit to catch drippings.

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.

After 30 minutes, baste the chicken generously with the prepared Peri Peri sauce. Continue cooking for another 10 minutes.

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.

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.

Once cooked, remove the Peri Peri chicken from the smoker and let it rest for 5-10 minutes before serving.

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.


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.

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.

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.

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.

Preheat your drum smoker to approximately 325°F. Place a foil pan underneath where the chicken will sit to catch drippings.

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.

After 30 minutes, baste the chicken generously with the prepared Peri Peri sauce. Continue cooking for another 10 minutes.

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.

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.

Once cooked, remove the Peri Peri chicken from the smoker and let it rest for 5-10 minutes before serving.

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.
