Introduction

 Charcoal Chicken is quickly becoming one of the most popular ways to prepare chicken. The smoky, robust flavor takes your taste buds on an exciting flavor journey. Keep reading to learn everything you need to know about this mouthwatering cooking technique.

What is Charcoal Chicken?

Charcoal chicken refers to chicken that is cooked slowly over hot charcoal. This cooking method infuses the chicken with a delicious smoky flavor while keeping the meat incredibly moist and juicy.

Charcoal chicken originated in Peru, where it is known as polo a la bras. It has since spread in popularity across the globe, with distinct regional preparations. In the United States, charcoal chicken is often seasoned simply with just salt, pepper, and garlic.

Many restaurants have charcoal chicken as their specialty. The chicken is rotisserie cooked in large ovens with charcoal burning at the bottom. Home cooks can also create tasty charcoal chicken by using a grill or smoker.

Benefits of Cooking with Charcoal

Cooking with charcoal has several advantages over other cooking methods:

Adds robust, smoky flavor - The smoke from the hot charcoal permeates the chicken, adding incredible depth of flavor. This is what makes charcoal chicken so distinct and delicious.

 Keeps moisture locked in - The slow cooking over gentle heat keeps the chicken incredibly juicy and tender.

Provides even cooking - Charcoal disperses heat evenly, preventing hot or cold spots. This allows the chicken to cook uniformly.

Imparts appetizing aroma - As the chicken cooks over the charcoal, fat and juices drip down onto the coals creating appetizing aromas. This makes charcoal chicken extra mouthwatering.

Can cook at higher temperatures - Charcoal burns hotter than a standard gas or electric grill, so it provides the high heat needed to get crispy skin.

How to Make Perfect Charcoal Chicken at Home

Making restaurant-quality charcoal chicken at home is easy. Follow these simple steps:

Choose your chicken

 Opt for a high-quality whole chicken. Free-range and organic chickens have the best flavor. Choose a bird that is around 3 to 4 pounds. Remove the packet of gizzards from the cavity. Rinse the chicken and pat it completely dry.

Prepare your charcoal

 You'll want an even layer of hot charcoal to cook the chicken over. Use lump charcoal, as it burns hotter and cleaner than briquettes. Light a full chimney starter of charcoal and let it burn until covered with a thin layer of gray ash. Pour it into your grill and spread into an even layer.

Season the chicken

 Keep the seasoning simple to let the charcoal flavor shine. Rub the chicken all over with olive oil. Generously season on all sides with salt, pepper, and garlic powder. Add sprigs of fresh herbs like thyme, rosemary, or sage inside the cavity for extra flavor.

Grill the chicken

 Place the chicken breast-side up on the grill, over direct heat. Cover and grill for 30 minutes, rotating occasionally for even cooking. Flip and grill breast-side down for 40 more minutes until thighs reach 165°F. Baste with barbecue sauce glaze the last 10 minutes if desired.

Rest and carve

 Let the chicken rest for 10 minutes before carving. This allows the juices to reabsorb into the meat. Carve into pieces, making sure each serving gets some white and dark meat.

Serve and enjoy!

 Charcoal chicken tastes amazing on its own. For the full experience, pair it with grilled vegetables, coleslaw, cornbread, and barbecue sauce. Dig in and get ready for an explosion of smoky, savory flavor!

Tips for Grilling Juicy, Flavorful Charcoal Chicken

Follow these handy tips and tricks for getting perfect charcoal chicken every time:

• Use natural lump charcoal for best results. It burns cleaner and hotter than briquettes.

• Let the charcoal burn until covered in gray ash before cooking. This ensures it's hot enough for proper searing and cooking.

• Position the coals in an even layer to prevent hot and cold spots. Chicken needs consistent heat.

• Keep the grill uncovered as much as possible. Covering too much causes steaming instead of grilling.

• Rotate the chicken every 15 minutes or so while cooking for even doneness.

• Allow the chicken to rest before cutting. Resting finished meats allows juices to reabsorb back into the meat.

• Use an instant-read meat thermometer to check doneness. Chicken is safe to eat once it reaches 165°F.

• Resist the urge to fiddle with or flip the chicken constantly. Opening the grill repeatedly causes heat and smoke to escape.

Creative Ways to Use Up Leftover Charcoal Chicken

Leftover charcoal chicken has amazing flavor that shouldn't go to waste. Get creative with these delicious ways to use up those leftovers:

Chicken Salad - Shred or dice chicken, mix with mayo, celery, onion, cranberries, and nuts. Stuff into a sandwich or serve over greens.

Quesadillas - Warm tortillas, top with shredded chicken, cheese, and other fillings. Grill until cheese is melty.

Tacos - Dice chicken and mix with taco seasoning and toppings like lettuce, pico, avocado, and cheese.

Pizza - Top baked pizza crust with shredded chicken, mozzarella, and veggies. Broil until cheese bubbles.

Soup - Simmer chicken in broth with vegetables and beans or pasta for a hearty soup.

Casseroles - Mix chicken with rice, veggies, and cream soup. Top with cheese and bake.

Stir fry - Slice chicken and stir fry with fresh vegetables and teriyaki or curry sauce. Serve over rice.

 Don't let leftover charcoal chicken go to waste! Use it throughout the week in endless quick, delicious meals.  Those smoky flavors are too good not to enjoy again and again!

 So fire up your grill and experience the magic of charcoal chicken. This cooking method transforms an ordinary chicken into an incredibly juicy, smoky, and flavorful meal. Follow the tips above for restaurant-worthy results right off your own grill. Your taste buds will thank you!