Wholesome and sweet flavour make up this brown sugar and rooibos smoked chicken! Don’t stress if you don’t have a smoker at home, you can easily build a smoker on your stovetop with our guide.

SERVES 4 // COOKING TIME 1 hour 25 min

INGREDIENTS
8 chicken thighs
Olive oil, to coat
2 cup brown sugar
2 cup water
½ cup Worcestershire sauce
1 tbsp rooibos tea leaves
1 tsp grated ginger
1 garlic clove, crushed
To smoke
2 cups wood chips OR sawdust
½ cup rooibos tea leaves
Heavy-duty foil
Colander and big pot with a tight-fitting lid OR roasting tin and wire rack

METHOD
1. Season the chicken thighs with salt and pepper, and rub with olive oil.
2. Grill the chicken on high heat until charred, about 15 minutes on each side.
3. For the glaze, place all the remaining ingredients in a pot. Bring to the boil and cook for 3 minutes.
4. Reduce the heat and allow the sauce to simmer for 5 minutes until reduced.
To smoke
1. Soak the wood chips or sawdust in water for 1 hour. Drain.
2. Wrap wood chips or sawdust and tea leaves in foil. Poke a few holes in it with a fork. Place at the bottom of the pot. Place the chicken in the colander and position it over the foil packet.
3. Cover with a lid. Set the stove to medium and cook for 1 hour.

OR

1. Soak the wood chips or sawdust in water for 1 hour. Drain.
2. Place wood or sawdust and tea in a roasting tin. Place the chicken on a wire rack and position it on top.
3. Wrap the whole lot in foil, sealing tightly. Set the stove to medium and cook for 1 hour.

Recipe & styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za