Smoked Chicken


YIELDS 1 Serving

 24 Breasts or bone thighs

 2 tbsp Honey (runny honey is best)

 12 Cloves Garlic

 ½ tbsp Fresh Ginger

 1 tbsp Fresh Rosemary

 23 tbsp Olive Oil

 ⅓ cup Olive Oil


Wash chicken and dry well with paper towel, if using thighs it is best to use them boned Remove skin & slice the breast lengthways into long strips, try to ensure the strips are an even thickness around 5 mm Place all ingredients for the marinade in a stainless bowl and combine well Add the sliced chicken and rub the marinade into the chicken well to ensure it is all nicely covered, you will find that there will not be a lot of liquid this marinade, this is fine, it is required to be sticky rather than wet. Cover chicken with plastic wrap and refrigerate for 4-8 hours or overnight Remove from fridge, you may find some of the olive oil in the marinade has set, this is fine, place the chicken onto required smoking rack. Smoke using a moderate temperature for approximately 6-8 minutes, or until chicken is completely cooked, it is most important to ensure the chicken is fully cooked with no sign of pinkness. Remove chicken from the smoker and allow to cool. Make up your favourite green salad and toss the cooled smoked chicken through the salad Add a little honey to your mayonnaise or vinaigrette dressing and this will finish the salad nicely. Enjoy!







Karoro Greymouth




Phone (03) 7689274


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