Barbecue Roasted Chicken


Whole chicken roasted above a 425 degree fire with sweet cherry wood smoke. Crispy, salty skin and very easy to make.

  • Grilled adaptation of Carla Lalli Music's recipe: The Tandem Roasted Chicken Trick.
  • From her book That Sounds So Good.
  • For charcoal I used Kingsford that have been lit in a chimney starter so all the black soot is burned off.
  • Plus 1-2 small chunks of cherry wood for smoke.
  • 3.5 to 4 lb Whole Chicken
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Kosher Salt
  • 0.5 teaspoon Cayenne
  • 1 Tablespoon Dried Oregano
  • Charcoal
  • 1-2 Cherry Wood Chunks
  • Set up grill for indirect cooking and preheat to 425 deg F. Coals on two sides and a foil pan of water in middle. Add a cherry wood chunk on either side.
  • Place wire rack on or in a small rimmed baking sheet.
  • Removed chicken from wrap, discard any pieces stuffed in cavity. Pat dry and rub with oil.
  • Mix salt, cayenne and oregano in small bowl. Sprinkle seasoning all over chicken.
  • Set chicken on baking sheet rack, then place baking sheet with chicken on grill.
  • Pour some water into the rimmed baking sheet to protect chicken from direct heat.
  • Cover grill and cook chicken for 50-60 minutes until breast temperature reads 155 deg F. Regulate grill temperature with grates as needed.
  • Remove from grill and let rest 10+ minutes. Do not cover; will ruin crispy skin.