Quartered BBQ Chicken
You can either us a whole chicken, flattened like the photo or like me cut them into quarters. I find them easier to deal with quartered.
Dry Rub
  1. 2 tablespoons Brown Sugar
  2. 2 teaspoons Sea or Kosher salt
  3. 1 teaspoon Cracked Black Pepper
  4. 1 teaspoon dried Marjoram
  5. 1 teaspoon dried Onion flakes
  6. 1 teaspoon of Smoked Paprika
  7. 1 teaspoon of dried Thyme
  8. 1 teaspoon of ground Garlic
  9. 1/2 teaspoon of Chili powder (or to personal taste)
  1. With the chicken, ask your butcher to do it or simply take some poultry scissors and cut it into quarters yourself.
  2. You will then want to ‘brine’ the chicken. Take a large bowl (big enough to take the chicken pieces and be covered by water). Fill with fresh water and mix in salt until you have the approximate taste of sea water. Then simply place the chicken pieces into the water and refrigerate for 3 hours or so. This process will help the rub mixture to be drawn into the meat of the chicken much farther, thus producing a more flavourful result.
  3. Combine all the rub ingredients in a small cup. Remove chicken from brine mixture and rinse thoroughly in fresh, cold water. Dry chicken pieces with paper towels, ensuring that you have removed as much moisture as possible. Place the chicken in a shallow dish, big enough so that they are not on top of each other. Lightly drizzle them with olive oil, then sprinkle rub over both sides.
  4. Take some time to use your fingers to ‘rub’ the mix into the chicken.
  5. Return them to the refrigerator for about an hour or so. For those that like to be organized, you can certainly prepare them, the night before.
  6. Take your chicken from the fridge while pre-heating and cleaning your grill. You don’t want to leave it un-refrigerated for long, as chicken is far more susceptible to bacterial growth, than other meats.
  7. On a medium hot grill place the chicken, meat side down and cook for around 5 to 7 minutes. Be mindful of flair-ups, as they are not conducive to a nicely cooked chook. Should you get too many ‘flames’, simply move the chicken to another part of the grill.
  8. You may also need to turn the BBQ down. After about 5 minutes, turn the chicken over, so that you now have the bone side down and lower the BBQ heat to low/medium. Continue cooking until done. Chicken is not a meat that tastes better ‘rare’. On the other hand, over-cooked it will become dry. For those with a hooded BBQ, you can leave it up. As I have mentioned before, timing will vary greatly based on individual BBQ’s. It is best that you try this out with a trial run, before inviting the whole family over.
  9. Keep an eye on a clock and stagger the 4 pieces coming off, so you will know the exact length of cooking time for the party next weekend…..
  10. Remember that chicken will continue cooking for about 5 minutes after it comes off the BBQ and like most meats, you will want to ‘rest’ it for 10 to 15 minutes before serving.
  11. Serve with potato salad and fresh corn on the cob (oh – you might as well have a beer, as well…)
Australian Outdoor Kitchens