Coal-Smoked Roast BBQ Chicken

Bbq chicken recipe Bbq chicken recipe

Delicious BBQ chicken recipe brought to you by Jameson.

4 people 45 minutes 35 minutes


  • 1 bunch Coriander roughly chopped
  • 1 - Jameson BBQ Sauce recipe below
  • 3 tbsp Olive Oil enough to rub on bird generously
  • 1 - SuperValu Whole Free Range Chicken spatchcocked (spine removed)


  • 250 g Black Pepper
  • 5 g Chilli Powder
  • 35 g Demerara Sugar
  • 5 g Dried Thyme
  • 50 g Garlic Granules
  • 50 g Ground Cumin
  • 15 g Onion Powder
  • 50 g Sea Salt fine
  • 50 g SuperValu Smoked Paprika

Jameson BBQ Sauce

  • 16 g Black Pepper
  • 30 g Chilli Powder
  • 150 ml Cider Vinegar
  • 30 g Garlic Powder
  • 30 g Ground Cumin
  • 35 ml Jameson Irish Whiskey
  • 30 g Onion Powder
  • 16 g Sea Salt fine
  • 130 g SuperValu Brown Sugar
  • 900 g Tomato Ketchup
  • 150 ml Vinegar distilled
  • 300 ml Water
  • 100 ml Worcestershire Sauce


  1. Combine rub ingredients in a bowl, mixing well to get rid of any lumps. Rub the chicken with olive oil, before seasoning well with the BBQ rub.
  2. Set your grill up for indirect grilling (with coals on one side and none on the other). Place chicken on the side of the grill without coals and point the legs towards the fire. Add a couple of wood chunks, and adjust the bottom vent to 50% open and lid vent to fully open. Place the lid on the grill and cook at 190-200c for 45 minutes or until internal temperature reaches 75c.
  3. Remove the lid to baste your chicken with a generous amount of Jameson BBQ sauce and put the lid back on.
  4. After 5 mins when the first baste of sauce has set, repeat the process and add another good layer of sauce.
  5. Remove chicken from the grill, leave to rest for 15 minutes, cut into quarters and garnish with coriander to serve.


Jameson BBQ Sauce:

  1. Combine the ketchup in the pot over a low heat with half the water. Stir together and turn up to a medium heat.
  2. Add the Worcestershire sauce, cider vinegar and distilled vinegar and turn up to high, stirring all the time. Add the brown sugar and once bubbling, add the Jameson Original.
  3. Flambé the top with a flame and reduce. While reducing, add garlic powder, onion powder, salt and pepper. Stir together quickly and turn down to low-medium heat until reduced to a syrup consistency.
  4. Allow to cool and decant into an airtight container. Store in fridge for 3-4 weeks.
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