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Barbecued Chicken
Posted By Kerri
We picked up some Kentish strawberries on Saturday, the first ones we’ve had this season. They were ok but not that sweet and by Sunday they seemed past their best. While thinking about what to do with them we remembered Rossinis – Prosecco and pulped strawberries – that we’d had at the Anchor and Hope a couple of summers ago. Stephen went off to pick up some Prosecco and we crushed the strawberries with our stick blender. They were really good, the fruitiness of the Prosecco worked well with the strawberries and all in all, it was a great way to use them up.
We obviously needed something to eat as well and luckily had decided on chicken. Last year, we attempted to smoke a chicken but it didn’t work out too well so this time we decided just to cook it on the Weber with the lid on which worked much better. The chicken had picked up lots of smoky flavour from the charcoal and fell off the bone but wasn’t at all dried out. We served it with a simple salad and some potatoes we’d cooked in the coals.
Jun 16th, 2008
wow, that looks fantastic. How big is your weber, and how much coals do you use? It seems like ours is always too hot for this sort of thing, and it would probably burn it. I’d love to try this though . Any tips?
Hmm, it’s the small one, 18.5 I think. It’s funny that you should ask about coals because I lit the fire for the first time ever and Stephen was quite specific…we needed 25 briquettes. The chicken cooked for 1.5 hours though so ordinarily we’d use less.
I’ll get Stephen to reply re. other tips as barbecuing is his job 🙂
Hi Gaile,
We put 25 or so briquettes in the middle of the barbecue and lit them with firelighters, then left them to cook down a bit. When they had just turned grey, we spread them out to the edges of the barbecue. Then we added five or so more briquettes to each side to keep them going.
If you look at the picture of the chicken above, you can see the line of briquettes around the front left side and there is another line around the other side behind the chicken. You can just see the foil-wrapped potatoes in between the two sides too.
So the chicken is sitting on the grid between the two lines of coals and doesn’t actually have any direct heat coming up underneath it, so it doesn’t burn. We had the lid on for an hour and a half, and the lid helps to distribute all the heat evenly around the chicken without burning it.
It works rather well actually; my dad used to cook various Sunday dinners like this. They come out a bit like a roast in the oven would, except with a lovely barbecue flavour.
My dad recently purchased a Weber, I think it might be the same size as yours too, so I’ll pass this on. Looks fantastic!