Charcoal Chicken is not only universally loved but the sense of accomplishment you get when you nail the perfectly cooked chook over charcoal at home is just the best feeling!
We’ve asked one of our regulars, Richard from @theveganheartbreakkitchen who loves using Firebrand fuel to share his charcoal chicken recipe cause it’s a bloody ripper and full proof!
Kudos for your own photography too Richard!
BBQ SET UP
I utilised a Weber Kettle Mastertouch Plus with Weber Rotisserie attachment for this cook.
You need a charcoal BBQ that obviously can have a rotisserie attachment added to it but you also need one with a lid. So, a kettle style BBQ works great for this cook.
FUEL SET UP
I filled up a Firebrand chimney with this combination of BBQ fuels. I lit two fire starters underneath and waited until the fuel was white hot before evenly distributing the fuel between both charcoal baskets on opposite sides to each other in the base of the kettle.
Lighting in a chimney gives you time to prep other things for the cook as you don’t have to watch it or continue to re-light it. The Firebrand chimney just works every time without fail.
- Locally sourced free- range chicken
- Lane’s BBQ – Fiesta rub
- Rub & Grub – Sticky Sesame rub
- Lurpak salted block butter
Cucumber and Pineapple Salad
- Fresh pineapple cut into chunks
- Cucumber cut into half moon shapes
- 1 red onion finely sliced
- 1 green capsicum cut into pieces
- 1 red capsicum cut into pieces
- 1 fresh lime
- Splash of olive oil
- White vinegar
- Drizzle of honey
- Salt & Pepper to taste
Start by patting dry the chicken to remove excess moisture, then apply both BBQ rubs to the whole chicken, coating well.
Leave aside to let rub set and to make sure the protein is at room temperature before placing it into a hot kettle BBQ. This helps to avoid temperature fluctuations.
Once fuel has been lit and distributed adjust your vents. I have top vent fully open and bottom vent open halfway. I find this remains at an optimal 200 degrees celsius which is great for roasting without drying out the meat but accomplishing a crispy skin.
I then proceed to load the chicken onto the skewer, ideally having them hard as possible against each other as protein tenses once cooked and you want them firm and locked into place with the screw down spike clamps at each end.
Place into kettle, lock into place then turn your rotisserie on and place the lid back on.
Ideally I will baste with a good quality salted butter which has been melted down, as the chicken is spinning. I usually baste at the 45 minute mark to start developing some nice colour and repeat every 20 minutes. You’ll find as the butter drips onto the hot charcoal, a hit of thin smoke comes up and kisses the meat. Smells incredible!
The perfect internal temperature I’m after is between 75 and 80 degrees celsius. Using a digital thermometer is ideal and I prefer to probe in the thickest part of the breast for optimal and most accurate reading. Once this temperature is reached, you’ll have yourself a juicy chook with amazing crispy skin.
Combine all the salad ingredients and dressing and enjoy as a side to your perfect charcoal chicken!
Blog contributed by Richard from The Vegan Heart Break Kitchen. Follow Richard on Instagram for more exceptional cooks! @theveganheartbreakkitchen