Yields1 ServingPrep Time10 minsCook Time2 hrsTotal Time2 hrs 10 mins
For incredible results and true charcoal chicken, you need to cook your chicken with lump charcoal. The natural wood flavours from the charcoal and our ‘chicken shop’ seasoning make for the tastiest roast chicken. If you don’t have a charcoal barbecue, don’t worry, this will still be a delicious roast chicken recipe to cook on any Weber barbecue.
2kgkilograms whole chicken
6tsp teaspoons olive oil, divided
3tsp teaspoons sea salt, divided
5 ½tsp1½ teaspoon freshly ground black pepper, divided
400g grams baby potatoes
4 cobs of corn, shucked
1l lemon, halved
‘CHICKEN SHOP’ SEASONING
¾tsp teaspoon garlic granules
¾tspteaspoon ground cumin
¾tsp teaspoon smoked paprika
2 ¾tsp teaspoon sea salt
¾tsp teaspoon freshly ground black pepper
¾tsp teaspoon mustard powder
½tsp teaspoon chilli flakes
½tsp teaspoon caster sugar
1
Set up your barbecue for indirect cooking over medium heat (190 to 230°C). If using a Weber Q® barbecue, set up your barbecue with a convection tray and roasting trivet.
2
While the barbecue is preheating, prepare the chicken. Combine all the seasoning ingredients together. Remove any excess fat from around the cavity. Tuck the wingtips behind the chickens back. Tie the legs and tailbone together with kitchen string. Lightly coat the chicken with approximately 2 teaspoons of the olive oil and season with the spice mix.
3
Roast the chicken over indirect medium heat for 1 hour and 20 minutes, or until cooked through (see tips).
4
To prepare the baby potatoes and corn; cut any large baby potatoes in half if needed to make the potatoes all approximately the same size. Lightly coat the potatoes with 2 teaspoons of olive oil and season with 2 teaspoons of salt and 1 teaspoon of pepper. Lightly coat the corn cobs with the remaining 2 teaspoons of olive oil, 1 teaspoon of salt and ½ teaspoon of pepper.
5
When there is 45 minutes left of the chicken cooking time, add the potatoes to the cooking grill in the indirect cooking zone, roast over indirect medium heat for 45 minutes.
6
When there is 12 minutes left of the cooking time, grill the corn over direct medium heat for 12 minutes, turning every 3 to 4 minutes. When there is 4 minutes left, grill the lemon halves, cut side down over direct medium heat, for 4 minutes to caramelise. Remove all ingredients off the barbecue once cooked. Leave the chicken to rest for at least 10 to 15 minutes.
7
Carve the chicken and serve with the roasted potatoes, corn and drizzle the chicken with the caramelised lemon.
Tips:
8
For best results, use a meat thermometer to know when your chicken is ready. Insert the probe deep into the breast, but not touching the cavity. You can remove the chicken from the barbecue once is reaches 71C and leave to rest for 10 to 15 minutes before carving, the temperature will continue to rise 3 to 6 degrees to the final safe cooking temperature of 74°C for poultry.
Ingredients
2kgkilograms whole chicken
6tsp teaspoons olive oil, divided
3tsp teaspoons sea salt, divided
5 ½tsp1½ teaspoon freshly ground black pepper, divided
400g grams baby potatoes
4 cobs of corn, shucked
1l lemon, halved
‘CHICKEN SHOP’ SEASONING
¾tsp teaspoon garlic granules
¾tspteaspoon ground cumin
¾tsp teaspoon smoked paprika
2 ¾tsp teaspoon sea salt
¾tsp teaspoon freshly ground black pepper
¾tsp teaspoon mustard powder
½tsp teaspoon chilli flakes
½tsp teaspoon caster sugar
Directions
1
Set up your barbecue for indirect cooking over medium heat (190 to 230°C). If using a Weber Q® barbecue, set up your barbecue with a convection tray and roasting trivet.
2
While the barbecue is preheating, prepare the chicken. Combine all the seasoning ingredients together. Remove any excess fat from around the cavity. Tuck the wingtips behind the chickens back. Tie the legs and tailbone together with kitchen string. Lightly coat the chicken with approximately 2 teaspoons of the olive oil and season with the spice mix.
3
Roast the chicken over indirect medium heat for 1 hour and 20 minutes, or until cooked through (see tips).
4
To prepare the baby potatoes and corn; cut any large baby potatoes in half if needed to make the potatoes all approximately the same size. Lightly coat the potatoes with 2 teaspoons of olive oil and season with 2 teaspoons of salt and 1 teaspoon of pepper. Lightly coat the corn cobs with the remaining 2 teaspoons of olive oil, 1 teaspoon of salt and ½ teaspoon of pepper.
5
When there is 45 minutes left of the chicken cooking time, add the potatoes to the cooking grill in the indirect cooking zone, roast over indirect medium heat for 45 minutes.
6
When there is 12 minutes left of the cooking time, grill the corn over direct medium heat for 12 minutes, turning every 3 to 4 minutes. When there is 4 minutes left, grill the lemon halves, cut side down over direct medium heat, for 4 minutes to caramelise. Remove all ingredients off the barbecue once cooked. Leave the chicken to rest for at least 10 to 15 minutes.
7
Carve the chicken and serve with the roasted potatoes, corn and drizzle the chicken with the caramelised lemon.
Tips:
8
For best results, use a meat thermometer to know when your chicken is ready. Insert the probe deep into the breast, but not touching the cavity. You can remove the chicken from the barbecue once is reaches 71C and leave to rest for 10 to 15 minutes before carving, the temperature will continue to rise 3 to 6 degrees to the final safe cooking temperature of 74°C for poultry.
Notes
Charcoal Chicken With Grilled Corn and Baby Potatoes
