Smoky Charcoal-Grilled Chicken
This dish features chicken marinated and cooked over charcoal, producing a smoky aroma and charred exterior. The chicken is grilled until tender and juicy, with a crispy, smoky crust that highlights the layered flavors from the charcoal infusion. The final appearance shows a well-charred, golden-brown exterior with moist, flavorful meat inside.
Equipment
- Charcoal grill
- Tongs
- Bowl
- Brushing tool
Ingredients
- 4 pieces bone-in chicken breasts or thighs skin-on preferred for better char
- 2 tablespoons olive oil for marinade and basting
- 1 teaspoon smoked paprika for smoky flavor
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 pinch salt
- 1 cup charcoal briquettes for burning and infusing smoke
Instructions
- Light the charcoal briquettes in a chimney starter and let them burn until covered with a light gray ash, about 10-15 minutes.
- Meanwhile, assemble the marinade by mixing olive oil, smoked paprika, garlic powder, black pepper, and salt in a bowl.
- Rub the marinade all over the chicken pieces, ensuring they are well coated, then set aside briefly to absorb flavors.
- Once the charcoal is ready, carefully spread the hot coals evenly on one side of the grill to create a two-zone fire.
- Place the chicken on the grill grate, skin side down, over the direct heat zone and sear for 3-4 minutes per side until browned and crispy, listening for the sizzle and watching for grill marks.
- Move the chicken to the cooler indirect heat side of the grill, then close the lid. Baste with olive oil occasionally to help develop a crispy exterior while locking in juices.
- Position the hot coals so they produce a steady, gentle smoke, adding a handful of soaked wood chips if desired for extra flavor.
- Grill the chicken over indirect heat for about 20-25 minutes, flipping occasionally and watching for a dark, crispy, charred exterior.
- Check the internal temperature of the chicken; it should reach 165°F (75°C) to be fully cooked and safe, but still juicy.
- Remove the chicken from the grill and let it rest for 5 minutes to allow juices to redistribute, resulting in tender, juicy meat with a smoky charred exterior.
- Serve hot, sliced or whole, with the crispy, smoky exterior and moist interior ready to enjoy.
