3 Ingredient Peri-Peri Chicken - Armadillo Pepper

3 Ingredient Peri-Peri Chicken

July 05, 2017

Today’s recipe is for super-easy 3 Ingredient Peri-Peri Chicken in the Masterbuilt smoker. We’ll add some Sassafras wood chips to add a mild smoke flavor to the Peri-Peri Chicken.

I’ll start by brining the chicken the night before. Total cook time is around 1.5 hours for this delicious Peri-Peri Chicken! Traditionally, Peri-Peri Sauce is made with the African Bird’s Eye pepper and typically includes citrus peel, onion, pepper, salt, lemon juice, bay leaves, paprika, pimiento, basil, oregano, and tarragon. 

Chicken Ingredients

  • 3 boneless chicken breast
  • 4.7 ounces of Nando’s Peri Peri sauce
  • 2 tablespoons honey
  • Optional: chopped parsley for garnish

Brine Ingredients

  • 1 gallon water
  • 1 cup Kosher salt
  • ½ cup brown sugar
  • 2 tablespoons

Procedure

  1. Mix all of the brine ingredients in a large pot until the salt and sugar is dissolved.
  2. Add the chicken to the brine and place in the refrigerator overnight.
  3. The next day, remove the chicken from the brine and dry off with paper towels.
  4. Score the chicken about ½ to 1’ inch wide and ¼ inch deep. This provides more surface area for the sauce on the chicken.
  5. Heat the Masterbuilt Electric Smoker to 275 degrees F. Add wood chips. I used Sassafras. Add wood chips one more time 45 minutes later.
  6. Place the chicken in the Masterbuilt Smoker.
  7. While the chicken is smoking, add the Nando’s Peri Peri sauce and honey to a bowl and mix well.
  8. When the chickenreaches 155-158 degrees, apply the Peri Peri sauce to the top side of the chicken.
  9. When the chicken reaches 162 to 165, turn the chicken over and apply another layer of the Peri Peri sauce.
  10. When the chicken reaches an internal temperature of 165 degrees, remove from the smoker and serve. For my cook, the total time in the Masterbuilt Smoker was slightly less than 1.5 hours. Internal temperature is more important than cook time.





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