Butter-glazed smoked chicken
4 to 6 
Easy
20 minutes 
2–2.5 hours This recipe turns ordinary smoked chicken into something unforgettable. Slowly smoked over wood until juicy and tender, the bird is finished with a rich butter glaze that adds shine, flavour, and irresistible golden skin. It’s the perfect balance of smoke, salt and buttery goodness. If you don’t have a smoker, you can adapt it on a kettle braai with indirect heat. Tip: Save some of that glaze to brush onto vegetables or corn on the side.
Ingredients
Method
- 1 whole free- range chicken (1.5–2 kg), spatchcocked
- 1 T olive oil
- 2 T coarse salt
- 1 T black pepper
- 2 t smoked paprika
- 2 t garlic powder
- 2 t onion powder
- 2 t brown sugar For the butter glaze:
- 100 g unsalted butter
- 2 cloves garlic, minced
- 1 T honey
- 1 lemon, juiced
- 1 t fresh thyme and rosemary (or 2 g dried)
Method
Ingredients
1. Pat dry the chicken and rub with the olive oil. Mix the salt, pepper, paprika, garlic powder, onion powder and brown sugar. Coat the chicken inside and out with this mixture.
2. Preheat a smoker (or kettle braai with indirect heat) to 120–130°C. Place the chicken in the smoker breast side up, cover, and smoke for 1.5–2 hours until the thickest part reaches 70°C.
3. To make the glaze, melt the butter in a small saucepan. Stir in the garlic, honey, lemon juice, thyme and rosemary. Simmer gently for 2 minutes, then set aside.
4. Brush the chicken with the glaze, increase the smoker’s heat to 180°C and smoke for a further 20–30 minutes until the skin is golden and crisp and the internal temperature reaches 75°C.
5. Rest for 10 minutes before carving. Serve with extra glaze on the side.
Find more chicken recipes here
Videographer: Barry de Villiers
Photographer: Jan Ras
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