How to prepare chicken for whole-barbecue cooking?
Whether you cook it on a stand or spatchcocked, for the best flavour, chicken needs to be marinated. The secret to roasting a whole bird 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 flavour. On the skin, for that golden, crispy finish we all love, coat it with your chosen marinade: lemon, herbs, condiments, wine, beer, honey, maple syrup, and don’t forget a few pinches of fleur de sel and pepper. But remember, chicken is the perfect canvas for creativity. Move beyond classic pairings to discover new flavours and take your roast chicken on a culinary journey with your 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 prevents the outside of the chicken from burning and keeps the meat tender.
Cooking chicken on a stand
Whole chicken is especially delicious for one simple reason: when cooked on the bone, the meat retains its juices. This keeps it moist, tender and succulent. There are two main ways to barbecue a whole chicken for juicy results. 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, flavouring any garnish placed around the chicken. You can baste the meat several times during cooking to enhance the taste—find all the details in our delicious “beer can” roast chicken recipe for the Kokko.
Cooking on the grill
Another technique, especially popular in the tradition of Portuguese barbecue with its iconic Churrasco chicken, is to cook the chicken flat directly on the grill. To do this, split the chicken down the centre so it opens out like a frog—hence the name spatchcock chicken, as in this recipe for American-style grilled chicken. This method is perfect for those who love a smoky, grilled flavour! When cooking directly over the coals, brushing the chicken with marinade can cause it to drip onto the embers, flare up, and burn the meat. It’s best to brush on the marinade in the final minutes of cooking, when the coals are less hot, using a basting brush.
As for temperature and cooking time, patience is key! To avoid burnt chicken, keep the temperature below 200°C. For a whole chicken of 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, allow roughly forty minutes, depending on the weight of your chicken.
If you’re wondering what to serve with it, take a look at our food and wine pairing ideas to find the perfect match and enjoy a real feast!
