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Dad’s Weber Smoked Chicken

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Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
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

Method

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