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Piri Piri Chicken

If you like Hot & Spicy chicken you really have to check this South African recipe out!

The Marinade gives the Chicken so much good flavor and the Glaze just the right Heat!




1 Chicken split into pieces

1 Quart (1 L) Cold Water

¼ Cup (1/2 dl) Salt

¼ Cup (1/2 dl) Sugar

Olive Oil



1 ½ inch Fresh Ginger shredded

1 Red Onion

3 Cloves Garlic

½ Cup (1 dl) Hot sauce (I use Frank's)

¼ Cup (1/2 dl) Olive Oil

¼ Cup (1/2 dl) Freshly Squeezed Lemon Juice

1 tsp Kosher Salt

1 tsp Black Pepper




3 Tbsp Butter Melted

2 Cloves Garlic Pressed

2 Tbsp Hot sauce

2 Tbsp Lemon Juice


Mix the Salt, Sugar and Water into a Brine. Put Chicken pieces in a container.

Pour over the Brine and put in the fridge for 12-24 hours.


Put all of the ingredients for the Marinade in a processor. Process the Marinade until totally liquid.


Pour off the Brine from the Chicken and pour the Marinade over the Chicken instead.


Put the Chicken back into the fridge for another 24 hours.


Take out and roughly scrape off the Marinade and brush the Chicken pieces with some Olive Oil.


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


Start up your Smoker for 250F (125c) and a 3 hour smoke and put on the Chicken pieces.

 (This Chicken is only slowly to be baked in the Smoker and not smoked.)


While the Chicken pieces are cooking make the Glaze by mixing all of the ingredients.


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


Take the pieces off when the inside temperature reaches 160F (80c) and let them rest for 15 minutes.


Enjoy some of the Best Chicken pieces ever !!!