Quiet weekend, so decided to have some chooks on the BBQ. As they were kinda small we butterflied and cooked 2 (no point firing up the Komodo Kamado for just 1 chicken?). As I wanted a simple recipe all I did was chop up some garlic, mix it with olive oil and pepper/salt and rubbed it on the chicken
As I also intended to cook some vegetables I added the extra grill on top of the KK (yes it is a versatile BBQ with 3 layers of cooking!). it lloks like this (and you can see the chicken just underneath).
I cooked the chooks at about 320 (the guru said 300 and the dome thermometer measured 340 go figure). I added some hickory chunks for a nice smokey flavour. After about 55 minutes I checked the internal temps… not ready yet (about 155F in the thickets part of the breast but I put on the mushroom (the asparagus were added about 10 minutes before the end). Looked something like this:
Yeah I know way too many vegetables on my KK!!
This is what the cooks looked like just before I removed them:
Our neighbour went on a trip to China and she brought back a nice chopping knife (pictured on the left). Works pretty well!
All in all pretty happy with the result, crispy skin great hickory smokey flavour and gotta love that garlic taste!!
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Nice Cook Paul, keep up the good work, I could smell this all the way to Chicago!!!(Primeats)
Hey there..
i’m from texas, and my mom puts a brick in a cast iron skillet on top of her whole butterflied chook (after rubbing with things like smokey paprika,and whatever you like..)and indirectly grills it,i can’t tell you how juicy & great it is!
Thanks kduran, I have seen “foiled” bricks on butterflied chicken; haven’t used that technoque myself yet. Maybe for my next chook BBQ (I did one tonight; will post shortly).