Barbecue Roast Chicken Recipe


  • 1 whole chicken
  • salt and pepper to taste



Wash the chicken and, if necessary, remove the giblets. Then season well with salt and pepper.
Place the chicken on the barbecue and cook using the indirect cooking method – this involves arranging the charcoals on either side of the grate then placing the chicken in the space in the middle.
Place the lid on the Kettle barbecue and lift it only occasionally to baste or to check that food is cooked. A whole medium-sized chicken should take a couple of hours to cook, depending on the weight, but you’ll know it’s done when the juices run clear when pricked with a fork.

If you want to add different flavours to the chicken, try adding smoking chips, which should be sprinkled directly onto charcoals which have first been heated up for 30 minutes. The flavour can be further intensified by mixing 2 cups of water with marinades, barbecue sauce, wine or herbs and pouring this into a heavy aluminium foil tray placed in the space between the charcoals.

Also consider using a gas barbecue to perfectly cook your roast chicken.