Ingredients
• 6 chicken halves - fryers approx. 1 kg (2lb) or whole legs with thighs
• 15 ml to 30 ml (1 tbsp to 2 tbsp) coarse salt
• 3 cloves garlic finely chopped
• 1/2 lemon
• 250 ml (1 c) plain yogurt
• 5 ml (1 tsp) each Indian spices such as cumin seed, coriander seed, fennel
seed, whole black pepper, cayenne pepper and paprika, ground together.
Preparation
Puncture the skin on the chicken pieces with at skewer making quite a few
tiny holes. Using the lemon half, rub the salt and garlic into the chicken
pieces. In a large glass or ceramic bowl, mix together the yogurt and
seasonings. Coat each piece of the chicken well with the yogurt mixture.
Place in a bowl, cover and refrigerate overnight.
Smoking Method
Remove chicken from marinade and discard leftover juices. Preheat the
Bradley Smoker to approximately 100°C (220°F) with closed damper. Place
chicken skin side down on oiled smoker racks. Put chicken inside the Bradley
Smoker and using Cherry flavour bisquettes smoke/cook the chicken for
approximately 3 to 4 hours or until an instant thermometer reads 60°C to
70°C (140°F to 160°F). Partially open the damper after 2 hours.
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