Perfecting The Art Of Bbq Roast Chicken

Grilling a roast chicken is a great way to achieve juicy and tender meat with a crispy skin. It can be done on a gas, charcoal or pellet grill, and the key to success is cooking the chicken over indirect heat to avoid burning the skin. In this article, we will take you through the steps to achieve the perfect BBQ roast chicken, including preparation, cooking, and serving suggestions.

Spatchcocking: removing the backbone and flattening the chicken

Spatchcocking is a technique that involves removing the chicken's backbone and flattening it. This allows the chicken to cook faster and more evenly, producing juicy and tender results.

To spatchcock a chicken, you'll need a pair of sturdy kitchen shears or a sharp kitchen knife. Place the chicken on a cutting board with its backbone facing you. Cut along both sides of the spine to remove it, then push down on the breasts to flatten the chicken. You can also break the breastbone by pressing down on the wings. Flip the chicken over and remove the wing tips.

Spatchcocking a chicken can be done 1-2 days in advance and the chicken can be stored in the refrigerator until you're ready to cook it. However, raw chicken should not be refrigerated for more than 1-2 days. Before cooking, let the chicken sit at room temperature for 20-30 minutes.

Spatchcocking is ideal for grilling because it allows the chicken to lay flat on the grill, charring and absorbing the smoke's flavour while the skin crisps up. It also ensures that the chicken cooks evenly, preventing it from being overcooked or undercooked in some parts.

Marinating: using a garlic and citrus marinade

Ingredients

• 1/3 cup extra virgin olive oil
• Juice and zest of 2 lemons
• 12 garlic cloves, peeled and minced
• 1 tablespoon dry oregano
• 1 tablespoon fresh thyme
• 1 teaspoon coriander
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, for spice)
• 3 1/2 lb whole chicken

Method

• Prepare the marinade by mixing together the olive oil, lemon juice, lemon zest, oregano, thyme, coriander, paprika, cumin, black pepper, cayenne pepper (if using), and garlic in a small bowl. Whisk the ingredients together until they are well combined.
• Place the chicken in a large dish and apply the marinade, ensuring that you get underneath the chicken skin. Be sure to rub some of the marinade on the back of the chicken as well.
• Marinate the chicken in the fridge for 2 to 4 hours. The longer you leave it, the more intense the flavour will be.
• After the chicken has finished marinating, it is ready to be grilled.

Tips

• For best results, use fresh garlic cloves.
• For extra flavour, leave the chicken to marinate in the fridge overnight.
• The olive oil in the marinade will help to crisp up the chicken skin.

Cooking: grilling over indirect heat

When cooking your roast chicken on the BBQ, using indirect heat is a great way to go. This method provides a gentler, slower cook, which is perfect for larger cuts of meat. It also helps prevent flare-ups from drippings hitting the coals or burners, which can cause uneven cooking and charring.

Setting up your grill

To set up your grill for indirect cooking, you'll first need to decide whether you're using a charcoal or gas BBQ. For charcoal grills, you'll arrange the hot coals on either side of the grill, leaving the centre empty. This creates a 'safety zone' where your chicken can cook gently without being directly over the heat source. For gas grills, simply turn off one or more burners to create this same effect.

Preparing the chicken

While your grill is heating up, it's time to prepare the chicken. Start by patting the chicken dry with paper towels. A dry surface will help the chicken brown and crisp up beautifully. Then, season the chicken generously with salt and pepper, or your favourite BBQ rub. You can also stuff the cavity with aromatics like lemon, garlic, and herbs for extra flavour.

Cooking the chicken

Now, it's time to cook your chicken. Place it in the centre of the grill, over the indirect heat zone. Close the lid and cook until the chicken is a deep golden brown and the juices run clear. Aim for an internal temperature of 165°F (74°C) in the thickest part of the thigh. This will ensure your chicken is cooked through and juicy. Depending on the size of your chicken, this could take anywhere from 45 minutes to 1 hour and 30 minutes.

Basting and monitoring

During the cooking process, you can baste your chicken with butter, oil, or BBQ sauce to add extra flavour and moisture. Remember to do this every 20-30 minutes, and always ensure your lid is closed in between to maintain a consistent temperature. Keep an eye on your grill's temperature, ensuring it stays around 350-375°F (177-191°C). If using charcoal, you may need to add more coals to maintain this temperature for the duration of the cook.

Resting: letting the chicken rest for 10-15 minutes after cooking

Resting the chicken after cooking is an important step in the barbecue process. Once your chicken has reached an internal temperature of 165°F, remove it from the grill and let it rest for about 10-15 minutes. This will allow the juices to redistribute, making the chicken more succulent and juicy.

During this resting period, the juices will settle into the meat, ensuring that your chicken is moist and tender. This step is essential in achieving the perfect barbecue chicken, as it allows the chicken to finish cooking and ensures that it is safe to eat.

While the chicken is resting, you can prepare any side dishes or sauces that you plan to serve with it. Some great side dish options include grilled vegetables, asparagus with Mediterranean salsa, Greek fries, and Toum garlic sauce.

Once the resting period is complete, you can carve your chicken and serve it. Your perfectly barbecued chicken is now ready to be enjoyed!

Carving: removing the legs, wings and breasts

Once your chicken has reached an internal temperature of 165°F, it is ready to be removed from the grill. Let the chicken rest for about 10 minutes before carving.

First, remove the legs and the wings by finding the joint and cutting it. The joints are soft and can be cut easily. Then, remove each breast by cutting along the chest bone and slice.

You can also cut the grilled whole chicken into pieces (wings, thighs, breasts and legs), or you can pull the chicken from the bones.

Frequently asked questions