Recipe Image

Pecan Smoked Chicken

Come Dine With Me South Africa S8: Ep5 Kenny's recipes

Serves 4

Kenny Smith


  • 2 whole baby chickens
  • 75ml olive oil
  • 100 ml lemon juice
  • 2 tablespoons each: onion powder, cayenne pepper, mustard powder, garlic powder, smoked paprika, lemon zest, rosemary, sage, thyme, tarragon
  • 1 bottle Apple Cider vinegar
  • 500g butternut
  • 200g butter
  • 100ml full cream milk
  • 50g pine nuts
  • 1 punnet Sage leaves
  • 1 fennel bulb
  • 1 grapefruit
  •  to taste: Kosher Salt and black pepper


  1. Combine (50mI) olive oil, (75mI) lemon juice, lemon zest and spice mixture to create marinade for chicken. Rub spice on chicken, place ½ lemon inside the chicken.
  2. Smoke chicken in smoker with Pecan wood chips/chunks until internal temp reaches 75 degrees. Basting and spritzing with Apple Cider Vinegar every 30 minutes.
  3. Make brown butter by slowly cooking butter until browned. Deep fry sage leaves in butter as it gets to temp. separate sage leaves from brown butter.
  4. Cook butternut until soft.
  5. Combine butternut, brown butter, and milk into blender and blend until smooth.
  6. Toast pine nuts in the oven
  7. Thinly slice fennel bulb and mix with grapefruit segments. Toss with olive oil and lemon juice
  8. Place all ingredients together

NOTE: Salt and pepper to be added to all components to taste