Dad’s Weber Smoked Chicken

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Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

Sababa

Sababa

By Tal Smith

Published 2014

  • About

Although this isn’t something we could ever make at Sababa we had to include it because so many South Africans own a Weber braai. My dad doesn’t add anything out of the ordinary but it’s his cooking method that’s important. He leaves the chicken on the braai for hours so that smokiness flavours the meat, which just falls apart in your mouth. It really is a brilliant recipe.

Ingredients

  • 1 whole free range chicken

    Method

    Mix all the ingredients for the marinade together and rub all over the chicken with your hands, making sure that every part of the chicken is covered. Then fill the cavity of the chicken with the stuffing ingredients, cover the chicken and leave it in the fridge to marinate overnight.

    The next day, take the chicken out of the fridge and prepare the fire in the Weber. Cook the chicken in an open foil container on a medium heat for 4–6 hours, checking every now and then that the temperature is correct and continually basting the chicken with the juices that are released.