Roasting a chicken on the barbecue is a great way to get that rotisserie-like flavour without heating up your kitchen. It can seem intimidating, but it's actually pretty easy! In this article, we'll take you through the steps to achieve juicy, tender meat with crispy skin. We'll also offer some tips and tricks to ensure your chicken is cooked to perfection.
Characteristics | Values |
---|---|
Chicken size | 4-7 pounds |
Chicken type | Roaster, broiler, fryer, Cornish hen, poussin |
Grill type | Gas, charcoal, pellet |
Grill temperature | 375-425°F |
Chicken temperature | 165°F |
Marinade | Olive oil, lemon juice, spices, herbs, garlic |
Cooking time | 15-20 minutes per pound |
What You'll Learn
- Spatchcocking: removing the chicken's backbone and flattening it
- Marinating: using a garlic and citrus marinade with olive oil and herbs
- Cooking methods: roasting in an oven or grilling outdoors
- Internal temperature: checking the chicken is cooked with a meat thermometer
- Resting: letting the chicken rest for 10-15 minutes before serving
Spatchcocking: removing the chicken's backbone and flattening it
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 meat.
To spatchcock a chicken, you will need a pair of sturdy kitchen shears or a sharp kitchen knife. You will also need an outdoor grill with a lid that can fit a whole butterflied chicken if you plan to grill the chicken.
First, cut through the chicken's backbone and remove it, along with any small bones that may be sticking out. Then, using the lower palm of your hand, press down on the chicken until it is flattened. You may also need to break the breastbone by pressing down on the wings.
Spatchcocking a chicken can be done 1-2 days in advance and the chicken can be stored in the refrigerator until you are ready to cook it.
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Marinating: using a garlic and citrus marinade with olive oil and herbs
Marinating is a crucial step in infusing flavour into your chicken and ensuring juicy, tender meat. Here's a detailed guide on marinating your chicken with a garlic and citrus marinade, olive oil, and herbs:
Ingredients:
- Extra virgin olive oil
- Juice and zest of 2 lemons
- Garlic cloves (freshly peeled and minced)
- Oregano (dry)
- Thyme (fresh)
- Coriander
- Paprika
- Cumin
- Black pepper
- Cayenne pepper (optional, for spice)
Instructions:
- Prepare the marinade by mixing together the olive oil, lemon juice, lemon zest, and spices (oregano, thyme, coriander, paprika, cumin, black pepper, and cayenne pepper if desired) in a small bowl. Whisk vigorously to combine the ingredients well.
- Peel and mince the garlic cloves. For a whole chicken, use 10-12 cloves for a robust garlic flavour. Add the garlic to the marinade and whisk again to incorporate.
- Place the chicken in a large dish or container.
- Apply the marinade generously underneath the chicken skin. This step is key, as it ensures maximum flavour. Rub the remaining marinade all over the chicken, making sure to cover all surfaces.
- Marinate the chicken in the refrigerator for 2 to 4 hours. This allows the flavours to penetrate the meat and enhances the taste.
- After marinating, the chicken is ready to be grilled!
Remember, the longer you marinate, the more intense the flavours will be. However, avoid marinating for more than 24 hours, as the acids in the lemon juice can start to break down the meat, affecting the texture. Enjoy your flavourful, juicy BBQ chicken!
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Cooking methods: roasting in an oven or grilling outdoors
There are two main ways to cook a whole chicken: roasting it in an oven or grilling it outdoors. Both methods can deliver a juicy, tender, and flavourful bird, but there are some key differences to consider.
Roasting in an Oven
Roasting a chicken in the oven is a classic cooking method that delivers consistent results. Here are the steps to follow:
- Preheat your oven to the desired temperature, typically between 375-425°F.
- Prepare the chicken by removing any giblets, trimming, and patting it dry.
- Season the chicken with your choice of herbs, spices, and butter or oil. You can also stuff the cavity with aromatics like onion, garlic, and lemon.
- Place the chicken in a roasting pan or cast iron skillet and cook for about 45-60 minutes, or until the internal temperature reaches 165°F.
- Remove the chicken from the oven and let it rest for about 10-15 minutes before carving and serving.
Grilling Outdoors
Grilling a whole chicken outdoors adds a smoky flavour and is a great option during warmer months. Here's how to do it:
- Set up your grill for indirect heat, with a temperature between 375-425°F. This can be done by turning off one burner on a gas grill or pushing hot coals to one side on a charcoal grill.
- Prepare the chicken by removing giblets, trimming, and patting it dry.
- Season the chicken with your choice of herbs, spices, and butter or oil. You can also stuff the cavity with aromatics.
- Place the chicken on the grill, breast side up, and close the lid. Grill for about 15-20 minutes per pound, or until the internal temperature reaches 165°F.
- Rotate the chicken once or twice during cooking for even browning.
- Once the chicken is cooked, remove it from the grill and let it rest for about 10 minutes before carving and serving.
Both roasting and grilling can produce delicious results, so it's a matter of personal preference and what equipment you have available. Experiment with different seasonings and techniques to find your perfect roast chicken!
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Internal temperature: checking the chicken is cooked with a meat thermometer
Checking the Internal Temperature of Your Chicken
Using a meat thermometer is the best way to check that your chicken is cooked. You should aim for an internal temperature of at least 165°F in the thickest part of the thigh meat, without touching the bone. If you don't have a meat thermometer, you can also gauge doneness by piercing the thickest part of the thigh with a knife. If the juices run clear, your chicken is cooked. However, a meat thermometer is the most accurate way to check.
When checking the internal temperature of your chicken, it's important to ensure that the thermometer is inserted into the thickest part of the thigh meat. This is usually the last part of the chicken to reach the desired temperature. You should avoid touching the bone with the thermometer, as this can result in an inaccurate reading.
In addition to checking the temperature of the thigh meat, you can also check the temperature of the breast meat. The internal temperature of the breast should reach at least 160°F to ensure that it is cooked through.
Once your chicken reaches the desired internal temperature, it is important to let it rest before carving. This allows the juices to redistribute and settle into the meat, resulting in a more juicy and flavorful chicken. Depending on the size of your chicken, you should let it rest for at least 10 to 15 minutes before carving and serving.
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Resting: letting the chicken rest for 10-15 minutes before serving
Resting the chicken is a crucial step in the cooking process. After removing the chicken from the grill, it is important to let it rest for 10-15 minutes before carving and serving. This allows the juices to redistribute and settle into the meat, making the chicken even more succulent and juicy. The chicken will continue to cook during this resting period, so it is important not to skip this step.
During the resting period, the chicken should be covered loosely with aluminium foil to keep it warm. This will ensure that the chicken stays at a safe temperature and will also help to retain moisture.
If you are using a meat thermometer, you should ensure that the internal temperature of the chicken reaches at least 165°F before serving. This is the temperature at which the chicken is safe to eat and will ensure that any harmful bacteria have been killed.
Resting the chicken is an important step to ensure that your BBQ roast chicken is juicy, tender, and safe to eat. It is worth the wait!
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