Charcoal chicken sounds more complex than it actually is! Basically, a whole chicken is cooked indirectly in a BBQ using charcoal lump or briquettes. I like to use a combination of Firebrand BBQ lump and briquettes for chicken and find a chimney full of charcoal is usually enough for the entire cook.
A BBQ Kettle, kamado or rotisserie can be used for charcoal chicken. All producing a flavoursome juicy chicken the whole family will love. In this blog post, I've included my BBQ Chicken Rub that can be used. If you prefer, you can use any commercial rub or BBQ Sauce to season and baste.
Come Grill With Me BBQ Chicken Rub Recipe
2 tablespoons ground sweet paprika
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon celery salt
2 teaspoons dried thyme (optional)
2 teaspoons dried oregano (optional)
1 teaspoons sea salt
1 teaspoon white pepper
In a bowl, combine all ingredients well. Makes around 1 cup. Store remaining rub in a jar for 2-4 months.
Charcoal Chicken Recipe
1 whole raw chicken cleaned (1.8 - 2.2kg)
Extra Virgin Olive Oil
Come Grill With Me BBQ Chicken Rub (recipe above)
1. Rub chicken with extra virgin olive oil and coat generously with the BBQ Chicken Rub.
2. Prepare the BBQ for indirect grilling and add lit charcoal to one side. Place a tray filled half way with water on the opposite side of the charcoal. Ensure all the vents are open and close the lid to allow the BBQ to reach a temperature of around 300f (148c), before placing the chicken inside. The vents on the lid should be placed over the charcoal side to allow for air and oxygen to circulate. Pre soaked wood chips (a handful) or small chunks (2-3), (mesquite or hickory) can be added to the charcoal if you'd like a bit of smoke flavour to be imparted in the chicken.
3. Place the seasoned raw chicken on the grill grate on the side that has the tray (opposite to the charcoal). Close the lid and cook for 1 - 1 1/2 hours (depending on the weight of the chicken), brushing the chicken every 20 mins with a little olive oil until the juices run free and the internal temperature reaches 167F (75c),
4. Remove the chicken from the BBQ and allow to rest 10-15 minutes before serving.
I would love to see you re-create this recipe on Instagram. Be sure to tag me Come Grill With Me, so I can check it out. Love, Irene. XO