Smoked Chicken
The easiest one to master, and it takes the least amount of time. Serves 4–6
• 1 whole (1,2–1,6kg) chicken
• ¼ cup chicken spice rub (see below)
• ½ lemon
• 3 sprigs rosemary
• 2 cloves garlic
• ¼ cup honey
• ½ cup apple juice or water
FOR SMOKING
• 4 cups wood chips
• 4 rosemary sprigs
• 2 cups water
TO SERVE
Coleslaw and/or potato salad
Spread the spice rub all over the chicken and leave to cure for 45 minutes.
Soak the wood chips and rosemary sprigs in water for 30 minutes, then drain.
Preheat the braai to medium-coal stage. Scatter 1½ cups wood chips over the coals.
Rinse the chicken and stuff the cavity with lemon and rosemary. Mix garlic, honey and apple juice or water, and use it to ‘baste’ the chicken.
Once the wood chips are smoking, place the chicken on the braai grid, breast side facing upwards. Cover with the lid.
Leave it to smoke, adding extra cups of wood chips, for 1½ to 3 hours, depending on the heat and size of the bird. Poke the breast with a skewer: if the liquid runs clear, the chicken is cooked; if it has a pink hue, return it to the smoker for a further 30 minutes.