South african Piri Piri Chicken

If you like hot spicy chicken you really have to check this recipe out.


It is hot and fingerlickin’ good !!!




1 Chicken in parts

1 Quart Cold Water

¼ Cup Salt

¼ Cup Sugar



1 ½ inch Fresh Ginger shredded

1 Red Onion

3 Cloves Garlic

½ Cup Hot sauce

¼ Cup Olive Oil

¼ Cup Freshly Squeezed Lemon Juice

1 tsp Kosher Salt

1 tsp Black Pepper




3 Tbsp Butter Melted

2 Cloves Garlic Finely Chopped

2 Tbsp Hot sauce

2 Tbsp Lemon Juice


Mix the salt, sugar and water to a brine. Put chicken parts in a container. Pour over the brine. Put in fridge for 12-24 hours


Put ingredients for marinade in a processor. Process marinade until liquid.


Pour off brine from chicken and instead pour over the marinade on Chicken.


Make sure it gets to all parts of the chicken


Put back into fridge for another 24 hours


After 24 hours, take out and roughly scrape off marinade


Brush chicken pieces with olive oil.


Put thermometer in one of the Chicken parts. (I put in the thickest part of a breast)


Start up your smoker for 250F (125c).


This chicken is only slowly to be baked in the smoker and not smoked.


Meanwhile make the glaze by mixing the ingredients for the Glaze.


When the Chicken comes up to innertemperature of 120F (60c) start basting with glaze.


Take it off when innertemperature reaches 160F (80c) and let it rest for 15 minutes.