Smoked chicken portobello mushrooms

Light your barbecue using a standard barbecue chimney, without the use of lighter fluids or propellants. The smoke from such fires affects the flavour of your finished dish.

While your grill is pre-heating, clean and rinse (inside and out) the chicken. Then pat dry with a paper towel.

Peel and slice both types of onions into thick rings and set aside.

Break the garlic head into cloves, peel and set aside.

Grease the inside of a cast-iron pan with the olive oil and place the onion rings and garlic on the bottom of the pan.

Rub the inside of the chicken with the butter, and the outside of the it with the mayonnaise.

Top the chicken with most of the roughly chopped parsley and sprinkle the rest over the onions and garlic.

Place the chicken on top of the onion rings and garlic cloves.

Heat a grill to 200-225°C. Place the cast iron pan on the opposite side of the heat and add your desired wood on top of the heat source.

Place the grill lid with vents directly over the chicken to force the smoke to pass over the poultry. The chicken will start to render its fat and cook the onion rings beneath it.

After one hour (undisturbed), add the vinegar to deglaze the pan and give the now caramelised onions and garlic a good stir.

Once the chicken has reached an internal temperature of 73°C, remove from the grill and set aside until it’s cool enough to handle, then shred it with a fork.

Coat the Portobello mushrooms in the chicken juices and fat from the cast-iron pan, then stuff with the pulled chicken.

Top with the grated cheese and allow it to melt and become bubbly, then top with the caramelised onions and garlic.

Season with the salt and pepper and serve warm.