Charcoal Roasted Chicken Recipe

1. Prepare your charcoal grill for cooking by lighting a load of charcoal in a charcoal starter. While the charcoal is heating, remove the cooking grids in your charcoal BBQ and remove the stainless steel heat diffuser. Place one or two trays into the bottom of the BBQ and fill them with water, chicken broth, or even a light beer like IPA. Open the bottom vent ¼ of the way open – one notch. Once the charcoal has ignited, pour half of the load on each side of the tray(s). Replace the cooking grids and preheat the grill to around 350°F.
   
   If you are using a Napoleon Cast Iron Charcoal Tray on your gas grill, remove all of the cooking grids from your grill. Remove the sear plates over two of the burners and install the Charcoal Tray directly onto them. Fill the Charcoal Tray with charcoal like Napoleon’s Blackstone Charcoal. Place drip pans onto the sear plates that are remaining, fill with water, chicken broth, or even a light beer like IPA. Replace the cooking grids, and light the burners under the charcoal to medium-high, leaving them lit until the charcoal has ignited. Allow the charcoal to ash over and preheat the grill to around350°F. 
2. While the charcoal grill is preheating, truss the chickens by tucking the wings behind the bird’s back. Place the bird on its back with the legs pointing towards you. Pull a length of butcher’s twine under the bird, placing it between the wings and legs, then pull the twine up under the armpits of the bird. Cross the twine in front of the breasts, pulling the neck skin tight under the twine. Run the twine back down the sides of the chicken and cross the twine under the pointy part where the breasts meet above the cavity opening. Loop the string under the legs and pull and tie tight. 
3. Season the chicken thoroughly with your favorite BBQ Chicken Seasoning and insert the probe of your Napoleon Bluetooth BBQ Thermometer. Set the thermometer for a doneness temperature of about 165°F. 
4. Place the chickens onto the grill over the trays. Add a handful of wood chips or a chunk to the lit charcoal and close the lid. 
5. Cook the chicken using indirect heat, for about 45 to 60 minutes, or until the thermometer reaches the correct final temperature of 165°F. 
6. When the chickens are ready, remove them to a waiting board to rest for at least 10 minutes. Carefully remove the cooking grids using heat resistant BBQ gloves so that you can use the delicious liquid in the drip trays for gravy. 
7. Serve with your favorite veggie sides.  

Charcoal Roasted Chicken provides plenty of leftovers for lunches. Just imagine smoky toasted chicken sandwiches, grilled chicken salad, or just leftover chicken with veggies. Tell us your favorite roasted chicken stories, whether it’s a recipe, something grandma did, or what you love to do with the leftovers. Share these stories with us on our social pages using the hashtags #BBQRoastChicken and #NapoleonGrills, while you wait for your chicken dinner to be ready.

Happy Grilling!

Source: napoleon.com