There’s just something so comforting about a roasted chicken for dinner. The aroma that fills the air, the crispy skin, and the succulent meat—it's a meal that brings people together and warms the soul. And now, with this recipe for Charcoal Roasted Chicken, you can enjoy this satisfying dish any day of the week.
Why Charcoal Roasted Chicken?
Charcoal roasting adds a subtle smoky flavor to the chicken that is simply irresistible. The combination of the charcoal's heat and the marinade creates a mouthwatering crust on the outside, while keeping the meat juicy and tender on the inside. It's a winning combination that will have your taste buds dancing with delight.
Quick and Easy
With this recipe, you can have a delicious roast chicken on your table in little more than an hour. The secret? The Napoleon Bluetooth Digital BBQ Thermometer. This handy device allows you to set the desired temperature and then forget about it. You can go about your day, knowing that the thermometer will alert you when the chicken is perfectly cooked.
Moist and Flavorful
The Napoleon Bluetooth Digital BBQ Thermometer. ensures that your chicken is cooked to perfection every time. The moist meat and crispy skin will have your family and friends begging for seconds. And the best part? The flavorful juices from the trays can be used to make a delicious gravy that will take this dish to the next level.
How to Make Charcoal Roasted Chicken
- 2 whole roasting chickens
- 2 to 3 feet butcher’s twine
- ¼ cup BBQ Chicken seasoning
- 4 cups water / chicken broth / IPA Beer
- Your favorite smoking chips or chunks like apple or hickory
- Prepare your charcoal grill for cooking by lighting a load of charcoal in a charcoal starter. While the charcoal is heating, remove the cooking grids in your charcoal BBQ and remove the heat diffuser. Place one or two trays into the bottom of the BBQ and fill them with water, chicken broth, or even a light beer like IPA. Open the bottom vent ¼ of the way open – one notch. Once the charcoal has ignited, pour half of the load on each side of the tray(s). Replace the cooking grids and preheat the grill to around 350°F.
- If you are using a Napoleon Cast Iron Charcoal Tray on your gas grill, remove all of the cooking grids from your grill. Remove the sear plates over two of the burners and install the Charcoal Tray directly onto them. Fill the Charcoal Tray with charcoal. Place drip pans onto the sear plates that are remaining, fill with water, chicken broth, or even a light beer like IPA. Replace the cooking grids, and light the burners under the charcoal to medium-high, leaving them lit until the charcoal has ignited. Allow the charcoal to ash over and preheat the grill to around350°F.
- While the charcoal grill is preheating, truss the chickens by tucking the wings behind the bird’s back. Place the bird on its back with the legs pointing towards you. Pull a length of butcher’s twine under the bird, placing it between the wings and legs, then pull the twine up under the armpits of the bird. Cross the twine in front of the breasts, pulling the neck skin tight under the twine. Run the twine back down the sides of the chicken and cross the twine under the pointy part where the breasts meet above the cavity opening. Loop the string under the legs and pull and tie tight.
- Season the chicken thoroughly with your favorite BBQ Chicken Seasoning and insert the probe of your Napoleon Bluetooth BBQ Thermometer. Set the thermometer for a doneness temperature of about 165°F.
- Place the chickens onto the grill over the trays. Add a handful of wood chips or a chunk to the lit charcoal and close the lid.
- Cook the chicken using indirect heat, for about 45 to 60 minutes, or until the thermometer reaches the correct final temperature of 165°F.
- When the chickens are ready, remove them to a waiting board to rest for at least 10 minutes. Carefully remove the cooking grids using heat resistant BBQ gloves so that you can use the delicious liquid in the drip trays for gravy.
- Serve with your favorite veggie sides.