As we like to say; you can cook anything on the barbecue (bbq)! Yesterday, we decided to do a whole chicken on our Weber barbecue. Of course, once decided the discussions start straight away regarding who should have the chicken legs.

To prepare the chicken, I put garlic, herbs and lemons inside the chicken. Thereafter, I have salt and pepper on the skin. You can play with a lot of different ingredients like saffron and other exotic spices. If you succeed in getting a crusty and tasty skin, your invitees will definitely come back!

For a start I'm cooking it indirectly, this means I have the lit charcoal  (lit with my Rapid'BBQ of course) on one half of the barbecue and on the other half I have a Aluminium tray to gather the cooking juice from the chicken (we cannot often use this juice because it's burned by the heat from the glowing charcoal).

The chicken is placed above the Alu tray, and I put the barbecue lid on. The temperature goes up to 300°C quite fast and the chicken is cooking quickly, of course depending of the size, the charcoal and the availability of fresh air entering the combusting charcoal.

Every 7-8 minutes I'm turning the chicken to another side. As soon as it looks close to cooked, I stick a tooth picker in one of the legs. If the juice flowing out is clear, this means the chicken is ready cooked. Al at the end of the cooking, I cook it directly, i.e. directly above the glowing charcoal, to get a crusty skin! 

With the chicken, we served a green salad with tomatoes and a nice sauce!

I wish you all a nice barbecue and I wish you welcome back soon!
Maïté :o)