Chicken & poultry25m
Chicken caprese flatbread
By BBQora kitchen
Chicken & poultryIndirect grilling
Charcoal chicken with charred lemon
Crisp edges, a lemon-garlic marinade and a two-zone fire make this a reliable weekend favourite.
Total time1h 5m
Servings4
Grill / smoker200°C
Internal temperature74°C
Time & cooking details
Prep: 20m · Cook: 40m · Rest: 5m
Intermediate · Mediterranean
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The cook, step by step.
- 1
Prepare the chicken
Combine oil, crushed garlic, oregano, salt and the juice of one lemon. Coat the thighs in a clean bowl. Keep raw chicken chilled and use a separate board for ready-to-eat ingredients.
- 2
Build two heat zones
Heat the BBQ to about 200°C, with coals on one side only. Start the chicken over indirect heat, skin-side up. Close the lid.
BBQ temperature: 200°C - 3
Crisp and check
Once nearly cooked, move briefly over direct heat to crisp the skin, turning to prevent burning. Probe the thickest flesh away from the bone; every piece must reach at least 74°C.
Internal temperature: 74°C - 4
Finish with lemon
Grill the remaining lemon halves cut-side down. Rest the chicken for 5 minutes and squeeze grilled lemon over it. Never reuse raw-chicken marinade as a finishing sauce.
Pitmaster notes
Use a reliable probe thermometer. Cooking times are estimates; let temperature and texture guide you.
Substitutions
Choose an equivalent cut and adjust the timing for its thickness.
Tasting notes
Balanced smoke, a deeply seasoned crust and a juicy centre.
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