There is no doubt that grilling with charcoal is going to deliver the best flavor if you love the authentic barbecue taste, and chicken is certainly a prime candidate for the charcoal flavor we all love. Grilling a whole chicken on charcoal is not without its dangers though, so here, as a part of the charcoal grilling tips category, I wanted to give some tips for grilling a whole chicken using charcoal to ensure that it is delicious, full of flavor, and very importantly, safe for you to eat.
My technique has served me very well for many years, and I can honestly say that it delivers the absolute best flavor chicken I have ever tasted, even if I do say so myself. It revolves around pre-cooking the chicken, and this is step that is pretty much a must if you want to do a whole bird.
The advantage is that because of how we cook it we also get an amazing stock to use for soups, stews or even to cook rice in.
It is actually very simple.
And that is about all that there is to it really.
By boiling the chicken first you are ensuring that it is safe to eat. In fact by boiling it you really intensify the flavor as well. Which is what we want. As it is cooking in the stock the juices continually go back into the bird, and the added vegetables really do make a difference too.
You will find that the result is a very succulent bird that tastes delicious as it is. But once we actually get it on the charcoal grill then it tastes out of this world!
It normally takes about 30 minutes to then grill the chicken, which is pretty quick. In this time we need to keep turning it so that the whole bird begins to get nice and crispy.
I like to keep it simple so all that I add is some salt and pepper. But I also like to rub in a little butter too. This is a taste sensation and you are not going to believe just how good it tastes. Use a good grill like a Weber smokey joe silver charcoal grill, or the gold version, and you are going to be in food heaven.
The bird will crisp up amazingly well because of the addition of the salt and the butter, and the flavor is so intense you are going to be amazed.
And don’t forget that the water the bird was boiled in is going to be delicious in its own right. Take out the vegetables and either put them through a blender or discard. You now have a very intense stock that can be used in a variety of ways.
My favorite is to use it to boil rice, use Bismati if you possibly can.
And here is a quick tip for the perfect way to cook rice. Use double the amount of water to rice. Bring to the boil, turn down low, and put the lid on. Boil for 10 minutes then remove from the heat. Allow it to stand for 10 minutes more. Perfect rice.
So, 2 cooking tips for the price of one, I hope you enjoyed this article on cooking a whole chicken on charcoal. Me, I am feeling hungry already!