The Best BBQ Chicken

Hello Dear Reader,

I love a good BBQ chicken, what I don't love about the bought ones, is the flabby soft skin on the underside, the spooky stuffing and the seasoning that is probably full of numbers. This is a great alternative to a bought BBQ chicken. The original recipe came from Mels Kitchen Cafe but I have tinkered with the ingredients preferring, as always, real onion and garlic to their powdered counterparts.

 It has all the wonderful smokey flavours of a BBQ, thanks to the smokey paprika, so you can easily cook it in the oven and get the same flavour and there is no soggy bottom or numbers in sight. The method is easy, just blitzing up a rub and the "stuffing" is not a stuffing actually, but more flavour to infuse with the tender chicken meat. You also bake it on a bed of rock salt which seals in all moisture so you end up with tender non-dry meat. The finished BBQ chicken will be dark but don't confuse dark with burnt, those dark bits are all flavour baby!

In a food processor, blitz up one small chopped onion, 2 cloves of chopped garlic, 1 tablespoon brown sugar, 1 tablespoon smokey paprika, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 teaspoon dried chilli flakes and 3 tablespoon honey

Ingredients for The Best BBQ Chicken-
A whole chicken, washed inside and out and patted dry, 3 cloves garlic, one whole lemon, BBQ sauce (see above), a good handful of oregano and a prepared tray, lined with baking paper and a packet of rock salt spread out in an even layer

Put the bunch of herbs, whole lemon and peeled garlic into the cavity of the chicken

Use a toothpick to seal up the chicken

Coat the chicken, breast side up, with the BBQ rub, get some of that gorgeous BBQ sauce under the skin as well, loosening the skin as you go

Then flip over and lay the chicken, breast side down, on the bed of rock salt, now give the underside a good coating of BBQ rub

Put into a 200C oven or lidded BBQ for 40 minutes on the first side

Take out chicken and gently flip over, now the breast side will be up. If there are bits of salt clinging to the chicken, just gently brush them off. Continue to roast for another 40 to 50 minutes or until a meat thermometer inserted in between the thigh and breast registers 180 F. Let the chicken rest for 20 minutes before carving. 

Carve chicken into portions. I know it looks too dark but the flavour is incredible and the meat is succulent and tender

I served ours with a simple watermelon and feta salad

Over to you, what is your favourite "rub" for meat? 


  1. I've ben eagerly anticipating this recipe!!
    I will try it for our Sunday Roast this week, it looks great!

  2. Me too! I have a whole chicken in the freezer and I've been waiting for this recipe so that I can make it for dinner. It looks delicious, Fiona. Meg:)


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