Charcoal Grilled Chicken
Experience the smoky, succulent flavors of perfectly seasoned Charcoal Grilled Chicken, an irresistible recipe that combines the rustic charm of live-fire cooking with a bold, zesty marinade. This recipe starts with a whole chicken rubbed with a delectable blend of olive oil, minced garlic, lemon juice, paprika, dried oregano, and a hint of cayenne pepper for a touch of heat. The chicken is then slow-cooked over indirect heat on a charcoal grill, creating tender, juicy meat with beautifully charred, crispy skin. With its tantalizing aroma and rich flavors, this dish is ideal for backyard barbecues or casual family dinners. Serve it with grilled vegetables, coleslaw, or potato salad for a complete meal that captures the essence of smoky barbecue perfection. Perfectly simple yet packed with flavor, this charcoal-grilled masterpiece is sure to become a summer grilling favorite!
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Recipe Information
Ingredients
- 1 unit (approximately 3-4 lbs) Whole chicken
- 3 tablespoons Olive oil
- 4 cloves, minced Garlic cloves
- 3 tablespoons Lemon juice
- 2 teaspoons Paprika
- 1 teaspoon Ground black pepper
- 1.5 teaspoons Salt
- 1 teaspoon Dried oregano
- 0.5 teaspoons Cayenne pepper (optional)
- 5 pounds (approximately, for grilling) Charcoal
Instructions
Clean the whole chicken by removing any excess fat, giblets, and patting it dry with paper towels.
In a small bowl, prepare the marinade by mixing olive oil, minced garlic, lemon juice, paprika, ground black pepper, salt, dried oregano, and cayenne pepper (if using).
Rub the marinade thoroughly over the chicken, ensuring the mixture gets under the skin and inside the cavity for maximum flavor. Cover and let the chicken marinate in the fridge for at least 2 hours or overnight for best results.
Prepare the charcoal grill by lighting the charcoal and allowing it to burn until it turns into glowing, ashy embers. Arrange the coals to one side of the grill for indirect heat cooking. Place a drip pan under the grill grates on the cooler side.
Take the chicken out of the fridge and let it come to room temperature before grilling (about 20-30 minutes).
Place the chicken on the grill, breast-side up, over indirect heat. Cover the grill and cook for about 30-35 minutes, maintaining a consistent grill temperature of 350°F (177°C).
Turn the chicken over and continue cooking for another 15-20 minutes, or until the internal temperature at the thickest part of the chicken (away from the bone) reaches 165°F (74°C).
For crispy skin, move the chicken directly over the hot coals for the last 5 minutes of cooking, turning occasionally to prevent burning.
Once cooked through, carefully remove the chicken from the grill and let it rest for 10 minutes before carving. This allows the juices to redistribute throughout the meat.
Carve the chicken into serving pieces and serve hot with your favorite side dishes like grilled vegetables, potato salad, or coleslaw.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 3660 mg | 159% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 1.6 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 560 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
