When it comes to direct grilling, the juices of your protein dripping down onto charcoal creates this dimension of flavourful smoke that infuses into your chicken and provides a tantalising juicy, fire seared flavour that you just can’t get from gas or an oven. Charmate Lump Charcoal is a great fuel for this type of cooking. Try out this recipe and hear your kids call you a BBQ master after they try it.
Method
- Fire up a chimney of Charmate Lump Charcoal.
- Finely chop up your herbs.
- Drizzle olive oil over both sides the chicken.
- Season both sides of the chicken with herbs and salt and pepper.
- Set your charcoal grate to its lowest level.
- When the lump charcoal is ashed over evenly spread your lump charcoal across a third of the charcoal grate.
- Place your chicken, skin-side-down on the grill directly over the coals for 10 to 15 minutes or until skin is crispy.
- Cut lemons in half and grill flesh side down until slightly charred.
- Place lemons on resting rack flesh side up.
- Turn chicken over and place directly over grill until breast is at an internal temperature of 75°C and thigh is at 77°C.
- Squeeze lemon half over chicken, flip chicken again and squeeze another lemon half over the skin of the chicken.
- Serve with whatever you think goes well with chicken.
Recipe courtesy of Que Tang Clan
