Cooking a whole chicken on a barbecue is not a simple process, you can have undercooked on the inside and burnt and charred on the outside. I used this process to cook a whole chicken.
The first thing I did was prepare the chicken by spatchcocking and then marinated with lemon juice, lime juice, garlic, parsley and some olive oil.
Though you can cook a spatchcocked chicken directly on the barbecue, it can be quite challenging to ensure that the chicken is properly cooked, through, without burning or overcooking the outside. Part of the issue is that it is difficult to control the temperature of the barbecue unlike a normal grill. The key process is to recreate some aspects of a “normal” oven as opposed to the usual way of using a barbecue as a grill.
After the coals have reached cooking temperature, move them to the sides of the barbecue, so that when the spatchcocked chicken is placed on the grill, it is not over direct heat.
The chicken I placed it “inside” down with the skin side on top. The chicken was then covered, I used a wok lid, but this is where a kettle barbecue comes into its own.
The end result was a properly cooked chicken, which was moist and succulent and full of flavour.