Lennox Hastie’s perfect barbecue chook
I recommend dry salting the chicken for an hour. It’s all about celebrating the natural flavours of the bird, so I steer clear of overly elaborate marinades or rubs.
Like most chefs, I often get asked if I enjoy cooking at home, with the response that I love cooking anywhere. While I spend most of my time cooking for the guests in the restaurant, it’s always nice to get an opportunity to cook for family and friends, and over the years you develop a handful of go-to dishes that you can throw together at a minute’s notice. One of our favourites is grilled chicken and rice, a simple combination of two dishes in which I have always taken great comfort.
Like this, try:
- Elizabeth Hewson’s roasted butterflied chicken
- Bre Graham’s one-pan chicken and zucchini piccata
- Twelve easy chicken recipes worth mastering
While I love how the smell of a chicken roasting in the oven awakens my tastebuds, there is something truly special about grilling over an open fire or barbecue. As the flames lick the skin, causing it to blister and char, the smoky undertone of the meat combined with the brightness of the lemon and herbs is a simple celebration of summer and a taste of the outdoors.
I am often asked: “To brine, or not to brine?” Brining can trace its origins to ancient civilisations where people needed to find ways to preserve meat for extended periods without the convenience of refrigeration. One of the main benefits of brining is that it keeps the meat moist. As the meat absorbs the brine, it gains additional water content which acts as a buffer against overcooking, so that even if you accidentally cook the chicken longer than intended, it remains juicy and tender. On the other hand, not brining allows you to maintain the chicken’s natural texture.
For those who prefer a quick grilling experience, I recommend dry salting the chicken for an hour. It’s all about celebrating the natural flavours of the bird, so I steer clear of overly elaborate marinades or rubs. A sprinkle of sea salt, a little lemon, a crack of black pepper and a drizzle of good olive oil are all that’s needed to enhance the chicken’s inherent taste. Before lighting the grill, make sure your chicken is at room temperature. And as the chicken cooks, resist the urge to fiddle with it too much. Instead, let it sit undisturbed, allowing the embers to impart the distinctive character of the grill.
The key is patience and a gentle touch. Flip the chicken only once, when the skin is beautifully crisped and the meat has developed a rich, golden hue. Occasionally I like to tickle the chicken with some aromatic herbs from the garden, such as fresh rosemary, oregano or thyme. The grilled chicken, with its smoky and crispy exterior, provides a satisfying contrast to my fluffy coconut rice, which I often eat just on its own.
Barbecued chicken
Ingredients
- 1 whole chicken (1.6kg-1.8kg)
- 30g sea salt
- 1 tablespoons black peppercorns, cracked
- 1 lemon
- 30ml olive oil
- 1 bunch rosemary or fresh thyme
Method
- Prepare the chicken; remove from the packaging, using kitchen towel to pat dry. Place the whole chicken breast-side down on a clean cutting board. Use kitchen shears or scissors to cut along one side of the backbone, which will allow you to open the chicken like a book, creating a butterfly shape. Use kitchen towel to wipe clean on the inside, removing any residual offal. Flip the chicken over and press down on the breastbone to flatten it. This will help the chicken cook evenly on the grill. Tuck the wing tips behind the breast of the chicken and flip again onto the breast side, placing on a rack or a piece of kitchen paper to keep the skin dry whilst salting the inside. Season the cavity evenly with 20g of sea salt, the zest of 1 lemon, black peppercorns and 2 sprigs of rosemary, roughly chopped. Leave for 45-50 minutes to marinade, allowing your chicken to come to room temperature while you fire up your grill or barbecue.
- Place the chicken, skin-side down, on the preheated grill. Grill over a medium heat for approximately 20-25 minutes until the skin is crispy and golden brown with a light char, adjusting the heat or the height of the grill as required. Carefully turn the chicken, seasoning the skin side, and continue to cook for a further 10-12 minutes until the breasts feel firm. You are looking for an internal temperature of 74C for safety but be careful to not overcook it; the juices should run clear, not pink. I tend to take it off a little earlier as I find that the chicken continues to cook while resting. When it is ready, remove chicken from the grill, place on the remaining rosemary, drizzle over the olive oil, and allow it to rest (I usually place it above the radiant heat from the grill) in a warm place for about 10 minutes to rest. Cut the lemon in half and place on the grill for 6-8 minutes until caramelised and juicy. Garnish the grilled butterflied chicken with fresh rosemary and the caramelised lemon, carving into serving pieces when ready. Serves 3-4