How To Make the Best Charcoal Grilled Chicken
Grilling Chicken over charcoal take a little skill to cook tender, juicy chicken. With just a few tips, it’s easy to learn how to cook chicken on a charcoal grill, whether you’re grilling up a few wings, or a delicious chicken breast.
RECIPE INGREDIENTS
1 whole chicken, cut to preferred sizes
2 tablespoons of vegetable oil
1 tablespoon of ginger paste
1 tablespoon of garlic paste
1 teaspoon of paprika
1 teaspoon of dried thyme
1 teaspoon of cayenne pepper (adjust to taste)
Salt to taste
1 lemon, juiced
1 small onion, finely grated
Freshly ground black pepper
Spices of your choice
DIRECTIONS ON HOW TO MAKE THE BEST CHARCOAL GRILLED CHICKEN
Marinating the chicken:
Combine oil, ginger paste, garlic paste, paprika, thyme, cayenne pepper, salt, lemon juice, grated onion, black pepper, and preferred spices in a bowl. Stir well to combine
Add the chicken pieces to the marinade. Rub to coat well.
Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours, or overnight.
Preparing the charcoal grill:
Place charcoal in your charcoal grill, light it up, and let the coals burn until they are white-hot.
Grilling the chicken:
Remove the chicken from the refrigerator and shake off any excess marinade.
Place the chicken pieces on the grill. You can wrap the chicken in aluminum foil to lessen direct heat.
Grill the chicken, turning occasionally, for about 25-30 minutes or until it’s thoroughly cooked. The internal temperature should reach 165°F (74°C).
Serve hot, accompanied by your favorite sides such as jollof rice, grilled vegetables, or a fresh salad.
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RECIPE VIDEO
Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.kjv
Ingredients
1 whole chicken, cut to preferred sizes
2 tablespoons of vegetable oil
1 tablespoon of ginger paste
1 tablespoon of garlic paste
1 teaspoon of paprika
1 teaspoon of dried thyme
1 teaspoon of cayenne pepper (adjust to taste)
Salt to taste
1 lemon, juiced
1 small onion, finely grated
Freshly ground black pepper
Spices of your choice
Instructions
- Marinating the chicken:
- Combine oil, ginger paste, garlic paste, paprika, thyme, cayenne pepper, salt, lemon juice, grated onion, black pepper, and preferred spices in a bowl. Stir well to combine
- Add the chicken pieces to the marinade. Rub to coat well.
- Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours, or overnight.
- Preparing the charcoal grill:
- Place charcoal in your charcoal grill, light it up, and let the coals burn until they are white-hot.
- Grilling the chicken:
- Remove the chicken from the refrigerator and shake off any excess marinade.
- Place the chicken pieces on the grill. You can wrap the chicken in aluminum foil to lessen direct heat.
- Grill the chicken, turning occasionally, for about 25-30 minutes or until it's thoroughly cooked. The internal temperature should reach 165°F (74°C).
- Serve hot, accompanied by your favorite sides such as jollof rice, grilled vegetables, or a fresh salad.
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Ingredients
1 whole chicken, cut to preferred sizes
2 tablespoons of vegetable oil
1 tablespoon of ginger paste
1 tablespoon of garlic paste
1 teaspoon of paprika
1 teaspoon of dried thyme
1 teaspoon of cayenne pepper (adjust to taste)
Salt to taste
1 lemon, juiced
1 small onion, finely grated
Freshly ground black pepper
Spices of your choice
Instructions
- Marinating the chicken:
- Combine oil, ginger paste, garlic paste, paprika, thyme, cayenne pepper, salt, lemon juice, grated onion, black pepper, and preferred spices in a bowl. Stir well to combine
- Add the chicken pieces to the marinade. Rub to coat well.
- Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours, or overnight.
- Preparing the charcoal grill:
- Place charcoal in your charcoal grill, light it up, and let the coals burn until they are white-hot.
- Grilling the chicken:
- Remove the chicken from the refrigerator and shake off any excess marinade.
- Place the chicken pieces on the grill. You can wrap the chicken in aluminum foil to lessen direct heat.
- Grill the chicken, turning occasionally, for about 25-30 minutes or until it's thoroughly cooked. The internal temperature should reach 165°F (74°C).
- Serve hot, accompanied by your favorite sides such as jollof rice, grilled vegetables, or a fresh salad.