Smoked adobo chicken strips

Directions

1. For the kasundi, place the oil in a medium pan over moderately high heat and add the turmeric, mustard seeds, cumin seeds and chilli flakes. Cook for several minutes until fragrant. Add the ginger, garlic and 30g of the vinegar, cooking and stirring regularly for a few more minutes. Tip in the tomatoes and add the brown sugar, salt and remaining vinegar. Lower the heat and leave to simmer for 90 minutes. Once done, remove from the heat and leave to cool completely.
2. To make the adobo seco, simply combine all the ingredients in a bowl and set aside.
3. When ready to cook, preheat the 4K BBQ by placing 360g charcoal on top of the element cover. Connect one temperature probe, but leave it hanging outside for now. Set the cast grills in place and top with a foil tray. Cover the foil tray with the stainless-steel grills. Turn on the power and ignition button – keeping the hood up and both the top and bottom vents fully open.

4. Once the ignition cycle has finished, close the hood, but keep the top and bottom vents on position 6. Once the temperature reaches 180ᵒC (356°F), set the top and bottom vents to position 1.

5. Slice the chicken breasts lengthways into three thinner strips. Roll the strips in the adobo sec mixture until coated on all sides. Place the chicken strips onto the top bars and place a temperature probe into the centre of one chicken strip. Close the hood and leave to cook until the core temperature of the chicken reads 60°C (140°F) on the probe. Add tablespoon amounts of Mountain Ash wood chips via the side loader.
6. Once done, remove and set aside where the chicken will rise to a temperature of 65°C (149°F). Serve with the kasundi.