Ah, the classic BBQ chicken – it’s the stuff of legend at any good Aussie cookout. As someone who has spent countless weekends mastering the art of barbecuing in sunny South Australia, it’s fair to say this dish holds a special place in my heart. But when it comes to cooking BBQ chicken, the age-old debate continues: charcoal or rotisserie?
For many of us hovering around the barbie with a cold one in hand, choosing between these two techniques can be a tough call. That’s why I’m here to break down the flavour, texture, and ease of each method, helping you decide which technique best suits your personal BBQ style.
Charcoal BBQ Chicken: Embracing the Classics
Charcoal grilling is synonymous with traditional BBQ culture. There’s something ceremonial about lighting up the coals, managing the heat, and smelling that smoky aroma waft through your backyard. So, how does charcoal BBQ chicken stack up?
The Flavour Factor
One word: smoky. Charcoal is famous for imbuing chicken with a rich, smoky flavour you just can’t achieve with other methods. The gentle kiss of smoke enhances the seasoning and transforms the marinade into an umami-packed crust. For the best results, opt for lump charcoal, which burns clean and hot, imparting mouthwatering smokiness.
Texture: Getting that Perfect Char
When it comes to texture, charcoal grilling excels at delivering that sought-after charred exterior with a juicy interior. Whether you’re grilling boneless breasts or bone-in thighs, the key is controlling the heat. Start with direct heat to sear the chicken, then move it to indirect heat to finish cooking slowly.
The Art of Charcoal Grilling
Let’s not sugar-coat it – charcoal grilling is an art form. It requires patience and practice. Managing the heat involves adjusting the vents and learning from each grilling session. True, it might be a bit more effort, but for many (myself included), the primitive joy of tending a charcoal grill is all part of the experience.
Rotisserie BBQ Chicken: The Modern Marvel
On the flip side, rotisserie cooking offers a more hands-off approach with consistently excellent results. If you’ve got a bit of kit that includes a rotisserie attachment, you might be tempted to give this method a go. Here’s why it’s worth the whirl.
Flavour Variety
While rotisserie cooking might not provide the same depth of smokiness as charcoal, the constant rotation ensures the chicken self-bastes. This means every inch gets coated in its own juices and whatever herby goodness you’ve applied. You may find that this self-basting leads to a different, yet equally delightful flavour profile.
Texture: All About the Juiciness
Where rotisserie cooking truly shines is in delivering succulent meat. The even, gentle heat ensures the chicken cooks uniformly, retaining moisture and resulting in succulent, tender flesh. For those who prefer their chicken moist and less charred, the rotisserie method might just win you over.
The Ease of Rotisserie Cooking
For the BBQ novice or those who prefer to relax while the magic happens, rotisserie is a convenient option. Once the chicken is skewered and the rotisserie is set in motion, it requires minimal attention. Simply keep the heat level consistent and check the process from time to time until it reaches that perfect internal temperature.
Choosing the Right Method for You
So, how do you choose between charcoal and rotisserie? Here are some key considerations to keep in mind:
- Flavour Preference: If you crave deep smoky flavours and love the process, go charcoal. If consistent juiciness and ease of cooking are your priorities, rotisserie might be the better choice.
- Cooking Setup: If you’re equipped with a traditional kettle BBQ and enjoy experimenting, charcoal is a natural fit. Conversely, if your barbecue boasts a rotisserie kit, it’s worth giving that a spin.
- Skill Level: For beginners, the rotisserie offers a straightforward way to achieve brilliant results. For seasoned BBQers who relish a challenge, charcoal grilling is where it’s at.
The Final Piece: BBQ Chicken Recipe
Of course, no BBQ chicken guide is complete without a recipe. Below is a trusty favourite that works splendidly, regardless of your method of choice:
Ingredients
Chicken:
- 1¾ to 4 pounds chicken pieces
- Vegetable oil or olive oil
- 1 tbsp garlic, minced
- 1 tbsp salt
- 2 tbsp brown sugar
- 1.5 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tbsp chilli powder
- 1 tsp cayenne pepper (optional)
- 1 tsp black pepper
For the Sauce:
- 1 cup of your favourite BBQ sauce
Method
1. Marinate or Rub: Combine your marinade or dry rub ingredients, coat the chicken, and allow it to rest in the fridge for at least 6 hours.
2. Prepare Your Grill: Set up your charcoal or rotisserie BBQ, ensuring grates are clean and oiled.
3. Cook:
- Charcoal: Grill the chicken over direct heat for a sear, then shift to indirect heat until cooked through (internal temp 165°F).
- Rotisserie: Skewer the chicken on the rotisserie and cook while it slowly rotates, basting occasionally with drippings.
4. Finish with Sauce: Brush BBQ sauce generously over the chicken in the final stages of cooking, allowing it to caramelise slightly.
Conclusion
Whether you lean towards a smoky charcoal BBQ experience or prefer the hands-off rotisserie method, there’s no wrong way to enjoy BBQ chicken. The choice boils down to personal preference, your available setup, and the desired flavour profile. So go on, fire up that grill or rotisserie, gather your mates, and make the most of those sun-drenched South Australian afternoons! Here’s to perfect BBQ chicken, every time.