This is a good yardbird type experience.
A smoking hot bronzed bird splayed out in front of you… so moist and ready for the taking… it’s good times.
Euphemisms aside, if they should really ever be put aside, this is some damn tasty bird.
If you can split a whole bird down the backbone you can win this one, because the rest of it is keeping a few coals glowing and you can do that, right? Right?
This isn’t even so much a recipe as it is a little anecdote about what I made for dinner. I feel the time I am spending typing right now would be better spent explaining to you how to butterfly (spatchcock) a bird or even how to make a good chicken stock for the chicken gravy… but you know what? Yeah you know what. You know I am not going to do that because quite frankly, that is just not my style. No, I’m more of a don’t-really-care-about-what-you-reckon, unkept face hair and trucker cap kinda of guy, with maybe a bit of an air of a slight acquired brain injury from one too many stacks on my skateboard when I was younger… or was it from when attempted to form myself into a human snowball while snowboarding last month? Who knows, maybe I’m one of the lucky ones and I scored myself two ABIs… Lucky guy indeed.
Season the bird, inside and out, with your favourite bird seasoning type BBQ rub. I mix a few things together and call it “Big Red Rub”. There is a recipe for it right here. It works for me.
Let the bird hang out in the seasoning for half an hour or so while you get your BBQ fired up.
Get some coals going in your BBQ (pro Q or Weber are the sort of thing you’ll need for this job, or a grill plate over a fire with an old wok over the chicken to keep a little heat in will even do the job. I’m not even joking) exactly like you would normally get some coals going in your BBQ, and get it up to 150C (300F) ish.
Place the chicken skin side up over indirect heat and cover for 1 hour. The chicken should be looking pretty good at this stage… hopefully… I don’t know how I’m going to help you if it isn’t…
Brush the skin of the chicken with a little melted butter or olive oil and then, using two sets of tongs, carefully turn the chicken over, your goal now being to crisp up the skin a little.
The chicken can handle a little direct heat now, but it may need some turning so it doesn’t get “extra crispy” (AKA burnt), so get your comfy chair out, crack another tinny and keep a closer eye on it from here on in. Cook for another 15-20 minutes or until chicken is sexy as and juices from the leg run clear.
Carve it up and drizzle (yes, I know I would normally punch myself in the face for using the word “drizzle”, but I feel it has a place here) with smoked honey to gild the lily. Gilding the lily. Heck yeah, kid!
We served it with roasted carrot and sweet potato, braised kale, cornbread and homemade chicken gravy and I must say, it was damn well delicious.