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Main Ingredients

  • 1 cup (250ml) rice

  • ½ cup (125ml) rooibos tea leaves

  • ¼ cup (60ml) brown sugar

  • 1 whole chicken, butterflied

  • Olive oil

  • Salt and milled pepper


  • 3 cups (750ml) cooked barley

  • 1 cup (250ml) seedless grapes, halved

  • 2 discs feta cheese

  • 1 red onion, finely chopped

  • ½ cucumber, finely chopped

  • Large handful parsley, roughly chopped


  • ½ cup (125ml) olive oil

  • ¼ cup (60ml) red wine vinegar

  • 1 clove garlic

  • ½ tsp (3ml) sugar

  • Salt and milled pepper


  1. Line a baking tray with foil and scatter over rice, tea and sugar.

  2. Place a grid or wire rack on top.

  3. Rub chicken with a little oil and season well on both sides.

  4. Place on rack and cover with foil.

  5. Pop rack onto stove or braai to begin the smoking process. This will take about 10 minutes.

  6. Once the smoking has begun, pop into a preheated 180°C oven for 30-45 minutes or until chicken is cooked.

  7. Meanwhile, toss salad and dressing ingredients together.

  8. Serve smoked chicken with salad.