It was time to try a favourite in the smoker, Piri Piri Chicken.
I made a Piri Piri Sauce with:
Zest of one lemon
45 ml (3 tablespoons) lemon juice
6 cloves garlic, finely chopped
15 ml (1 tbsp) piri piri spice
Piri Piri spice can be found in specialty stores but you can use 7 ml (1/2 Tbsp) dried crushed chilies instead.
I spatchcocked a 2 1/2 pound frying chicken. See this link to find out about spatchcocking. It is just cutting out the backbone and breast bone so that the chicken lies flat.
I rubbed the sauce on both sides of the chicken and rubbed some under the breast and thigh skin.
I heated my smoker to 275 F using some plum wood smoke and put the chicken on. I cooked it until the breast meat internal temperature was 160 F.
I put the chicken on my Weber Grill over high heat to crisp it a bit. Then I cut it into serving size pieces.
She Who Must Be Obeyed (SWMBO) made coleslaw and a green salad.
The Verdict: This was great. Nice and spicy, earthy garlic and a nice lemon freshness.
However, SWMBO said there was too much garlic (she was wrong). Of course I will make it with less garlic next time (even though SWMBO is wrong). Despite the disagreement, we will be making this again.
The Old Fat Guy