When you don’t have 3 or 4 hours to slow-smoke some chicken but still fancy some super-tasty chook, you need something in your repertoire that you can rely upon to deliver taste and texture, but fast. You don’t get much faster than cooking meat directly on a bed of hot coals! So, here it is. Dirty, bourbon-brined chicken finished on a steaming plank of cedar wood, loaded with fresh herbs, lemon and a bourbon-pickle salt crust.
By butterflying the bird, you’ll be able to cook a whole chicken in less than 40 minutes. And remember: only use lumpwood charcoal when grilling dirty.