How to prepare chicken for whole roasting on the BBQ?
Whether you cook it on a roasting stand or spatchcocked, for truly delicious results, chicken needs to be marinated. The secret to perfect whole roasting is to season both on and under the skin. Before brushing the outside, slip garlic, herbs (thyme, rosemary, sage, etc.), a few knobs of butter or a drizzle of olive oil under the skin to infuse the meat with even more flavor. For golden, crispy skin, coat it with your favorite marinade: lemon, herbs, condiments, wine, beer, honey, maple syrup, and don’t forget a sprinkle of fleur de sel and pepper. But remember, chicken is the perfect canvas for creativity. Break free from classic pairings, explore new flavors, and let your roast chicken travel to new horizons on your kamado barbecue.
Recipe ideas with surprising marinades:
Also, avoid thermal shock by taking your meat out of the fridge 20 to 30 minutes before cooking on your Kokko. This way, the outside of the chicken won’t burn and the meat will stay tender.
Roasting chicken on a stand
Whole roasted chicken is especially delicious for a simple reason: when cooked on the bone, the meat retains its juices and stays tender and moist. There are two ways to achieve juicy whole chicken on the barbecue. The first is to use a chicken roasting stand in stainless steel or cast iron. Placed vertically, the bird cooks gently and evenly.
All the cooking juices collect in the tray of the stand, infusing the garnish arranged around the chicken. You can baste the meat several times during cooking to enhance the flavor—discover all the details in our delicious beer can roast chicken recipe on the Kokko.
Cooking on the grill
Another technique, especially popular in the Portuguese barbecue tradition with its iconic Churrasco chicken, is to cook the chicken flat, directly on the grill. To do this, split the chicken down the middle so it opens out like a butterfly—hence the name spatchcock chicken, as in this recipe for American-style grilled chicken. This method is perfect for those who love that smoky, grilled flavor! Since the chicken is in direct contact with the coals, brushing it with marinade can cause drips, flare-ups, and burnt skin. For best results, brush on the marinade in the final minutes of cooking, when the coals are less intense, using a basting brush.
When it comes to temperature and cooking time, patience is key! To avoid burnt chicken, keep the temperature below 200°C. For a whole chicken weighing around 1.2–1.5 kg cooked on a stand, allow at least 1 hour of cooking time. If grilling directly over the coals spatchcocked, plan for about forty minutes, depending on the weight of your chicken.
Not sure what to serve on the side? Take a look at our food and wine pairing ideas to find the perfect match and treat yourself!
