Charcoal Chicken With Grilled Corn and Baby Potatoes

Laura Romeo - Weber Grill Expert

Difficulty: easy
  • People

    Serves 4

  • Prep Time

    10 min.

  • Barbecue Time

    1:20 h


the Ingredients

Charcoal Chicken 2
  • 2 kilograms whole chicken
  • 6 teaspoons olive oil, divided
  • 3 teaspoons sea salt, divided
  • 1½ teaspoon freshly ground black pepper, divided
  • 400 grams baby potatoes
  • 4 cobs of corn, shucked
  • 1 lemon, halved

‘Chicken Shop’ Seasoning

  • ¾ teaspoon garlic granules
  • ¾ teaspoon ground cumin
  • ¾ teaspoon smoked paprika
  • 1¼ teaspoon sea salt
  • ¾ teaspoon freshly ground black pepper
  • ¾ teaspoon mustard powder
  • ½ teaspoon chilli flakes
  • ½ teaspoon caster sugar


For incredible results and true charcoal chicken, you need to cook your chicken with lump charcoal. The natural wood flavours from the charcoal and our ‘chicken shop’ seasoning make for the tastiest roast chicken. If you don’t have a charcoal barbecue, don’t worry, this will still be a delicious roast chicken recipe to cook on any Weber barbecue.
  • Set up your barbecue for indirect cooking over medium heat (190 to 230°C). If using a Weber Q® barbecue, set up your barbecue with a convection tray and roasting trivet.
    Set up your barbecue for indirect cooking over medium heat (190 to 230°C). Fill your charcoal baskets with Weber Australian Charcoal. Ignite with 2 to 3 firelighters under each charcoal basket.
    Set up your Weber Pulse™ for indirect cooking over medium heat (210 to 240°C) with a roasting trivet. Preheat the barbecue by turning the control knob(s) to high. Preheat until the barbecue reaches at least 260°C, which will take approximately 15 to 20 minutes with the lid closed.
  • While the barbecue is preheating, prepare the chicken. Combine all the seasoning ingredients together. Remove any excess fat from around the cavity. Tuck the wingtips behind the chickens back. Tie the legs and tailbone together with kitchen string. Lightly coat the chicken with approximately 2 teaspoons of the olive oil and season with the spice mix.
  • Roast the chicken over indirect medium heat for 1 hour and 20 minutes, or until cooked through (see tips).
    After approximately 10 minutes, the fuel will be ready. Using tongs and heatproof gloves, separate the charcoal baskets and place a large drip pan in between the baskets. Set the cooking grill in place and put the lid on the barbecue (ensuring the top and bottom vents are open). Preheat the cooking grill for 5 minutes. Brush the cooking grills clean with a wire brush. Place the chicken in the centre of the cooking grill, in between the two charcoal baskets. Roast the chicken over indirect medium heat for 1 hour and 20 minutes, or until cooked through (see tips).
    Once the barbecue is preheated, open the lid and brush the cooking grills clean. Adjust the control knob(s) to medium for roasting over medium heat. Place the chicken onto the trivet and roast over indirect medium heat for 1 hour and 20 minutes, or until cooked through (see tips).
  • To prepare the baby potatoes and corn; cut any large baby potatoes in half if needed to make the potatoes all approximately the same size. Lightly coat the potatoes with 2 teaspoons of olive oil and season with 2 teaspoons of salt and 1 teaspoon of pepper. Lightly coat the corn cobs with the remaining 2 teaspoons of olive oil, 1 teaspoon of salt and ½ teaspoon of pepper.
  • When there is 45 minutes left of the chicken cooking time, add the potatoes to the cooking grill in the indirect cooking zone, roast over indirect medium heat for 45 minutes.
  • When there is 12 minutes left of the cooking time, grill the corn over direct medium heat for 12 minutes, turning every 3 to 4 minutes. When there is 4 minutes left, grill the lemon halves, cut side down over direct medium heat, for 4 minutes to caramelise. Remove all ingredients off the barbecue once cooked. Leave the chicken to rest for at least 10 to 15 minutes.
  • Carve the chicken and serve with the roasted potatoes, corn and drizzle the chicken with the caramelised lemon.


For best results, use a meat thermometer to know when your chicken is ready. Insert the probe deep into the breast, but not touching the cavity. You can remove the chicken from the barbecue once is reaches 71C and leave to rest for 10 to 15 minutes before carving, the temperature will continue to rise 3 to 6 degrees to the final safe cooking temperature of 74°C for poultry.

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