Charcoal Chicken at Home: A Step-by-Step Rotisserie Recipe Using Wattle & Flame

Charcoal Chicken at Home: A Step-by-Step Rotisserie Recipe Using Wattle & Flame

The Aussie Backyard BBQ Favourite — At Home

There’s something special about the smell of charcoal chicken cooking over open flames. It’s one of the most iconic takeaway flavours in Australia juicy meat with crispy, smoky skin, slow-cooked over real charcoal. But it’s not just for the pros.

With the right charcoal, a rotisserie setup, and a bit of patience, you can turn your backyard BBQ into a charcoal chicken shop minus the queue.

This guide will walk you through the full process, from marinating the chook to lighting the fire and nailing the slow spin over Wattle & Flame’s kiln-fired lump charcoal. The result? Chicken so good you’ll question ever ordering out again.

What You’ll Need

Ingredients:

  • 1 whole chicken (1.4–1.8kg), spatchcocked or whole

  • 3 tbsp olive oil

  • Juice of 1 lemon

  • 4 garlic cloves, crushed

  • 2 tsp smoked paprika

  • 1 tsp dried oregano

  • 1 tsp salt

  • ½ tsp black pepper

  • Optional: chilli flakes, cayenne, or peri-peri seasoning

Equipment:

  • BBQ with rotisserie attachment (e.g. Weber kettle, Jumbuck, or spit setup)

  • Rotisserie rod, forks, and motor

  • BBQ-safe drip tray

  • Meat thermometer

  • Chimney starter or natural firelighters

  • Wattle & Flame Lump Charcoal (Classic or Signature)

Step 1: Marinate the Chicken

In a large bowl, whisk together olive oil, lemon juice, garlic, paprika, oregano, salt, and pepper. Coat the chicken thoroughly, make sure to get into all the nooks, especially under the skin if possible.

Let it marinate:

  • Minimum: 4 hours

  • Best: Overnight in the fridge

Bring the chicken out 30–60 minutes before cooking so it can come to room temperature. This helps it cook more evenly and prevents the skin from tearing on the rotisserie rod.

Step 2: Light the Charcoal Naturally

Forget the lighter fluid it affects the flavour. Here’s the cleaner, easier way:

  1. Fill a chimney starter halfway with Wattle & Flame charcoal.

  2. Light natural firelighters underneath and let the charcoal fully ignite (white-hot and ashed over).

  3. Pour the coals evenly on both sides of your BBQ (indirect setup), leaving the middle empty.

  4. Position a drip tray in the centre to catch fat drips and prevent flare-ups.

Maintain a steady cooking temp of 180–200°C. Wattle & Flame charcoal gives you longer, hotter, and more even heat ideal for this style of slow cooking.

Step 3: Set Up Your Rotisserie

  1. Insert the rotisserie rod through the centre of the chicken.

  2. Secure tightly using the forks — make sure the chicken is balanced.

  3. Place the rod into the rotisserie mounts and turn on the motor to test the spin.

A well-balanced setup will prevent uneven cooking and avoid straining the motor.

Step 4: Cook Low and Slow

With the BBQ lid closed, let the chicken slowly rotate above the indirect heat.

  • Cook time: 60–75 minutes, depending on the size of the chicken.

  • Baste: After 30 minutes, start basting every 10–15 mins with leftover marinade or olive oil.

  • Internal temperature should reach 74°C in the thickest part of the thigh.

  • Optional: Finish over direct heat in the last few minutes for a golden crisp skin.

Wattle & Flame charcoal helps avoid major flare-ups, and thanks to its kiln-fired consistency, you won’t be topping up mid-cook.

Let It Rest and Serve It Right

Once done, remove the chicken from the rotisserie (use gloves — it’ll be hot!). Let it rest on a board for 10 minutes to lock in those juices.

Slice and serve with:

  • Garlic sauce or lemon herb aioli

  • Lebanese bread, tabbouleh, and hummus

  • Aussie-style coleslaw and crunchy chips

  • Grilled corn or capsicum from the same coals

Troubleshooting Common Issues

Uneven Cooking?

  • Check that the chicken is centred and balanced on the rod.

  • Use a BBQ lid to retain heat and cook more evenly.

Flare-Ups?

  • Make sure you’re using a drip tray under the chicken.

  • Don’t overload the coals — indirect heat is key.

Temperature Drops?

  • Use a BBQ thermometer to monitor temps.

  • Add a few fresh coals to either side if needed (pre-light in chimney starter).

A Brief History of Charcoal Chicken in Australia

Charcoal chicken has roots in Mediterranean and Middle Eastern cooking, and it’s become a staple in Aussie takeaway culture. Across Sydney, Melbourne, and beyond, charcoal chicken shops like El Jannah, Frangos, and Hawa have set the benchmark for what smoky, juicy chicken should taste like.

Now, that same style of cooking is being brought into Australian backyards — especially with the rise of high-quality, natural lump charcoal like Wattle & Flame.

Charcoal Tips for a Better Backyard BBQ

  • Always preheat the charcoal until it’s glowing red with a light ash coating.

  • Use indirect heat for whole chickens — direct flames will burn the skin before the inside cooks.

  • Add soaked wood chips (e.g. apple, hickory) for an extra smoky twist.

  • Avoid briquettes or fast-lighting blocks they often contain additives that affect flavour and burn consistency.

Perfect Sides for Rotisserie Charcoal Chicken

Here are some Aussie backyard favourites that pair beautifully:

Homemade Garlic Sauce

  • 1 cup Greek yoghurt

  • 2 tbsp mayo

  • 2 cloves garlic, finely grated

  • Juice of ½ lemon

  • Salt to taste

Whisk together and chill for at least 30 minutes before serving.

Grilled Corn with Smoked Butter

  • Grill corn directly on the BBQ until charred

  • Melt butter with smoked paprika, salt, and parsley

  • Brush over corn and serve hot

Crunchy Coleslaw

  • Shred cabbage, carrot, and red onion

  • Toss with apple cider vinegar, mayo, Dijon mustard, salt, and pepper

Why Wattle & Flame Charcoal Makes the Difference

Charcoal isn’t just a heat source, it’s an ingredient in the flavour of your food.

Wattle & Flame stands out because:

  • Kiln-fired consistency: Less smoke, less spark, more control

  • 100% Mallee Root: A dense Australian hardwood that burns longer and hotter

  • Sustainably sourced: We support responsible harvesting practices

  • Locally made: Proudly Australian-owned and operated

🔗 Browse our Signature, Classic and Searing Charcoal →

Recipe Variations & Ideas

Once you’ve mastered the base method, try mixing it up:

  • Peri-Peri Chicken: Add chilli, cayenne, and a splash of vinegar to the marinade.

  • Lemon Herb: Use thyme, parsley, and rosemary with lemon zest.

  • Honey Soy: Swap lemon for soy sauce and a dash of honey.

You can also try this same method with:

  • Chicken wings on rotisserie baskets

  • Lamb shoulders or pork loins

  • Stuffed spatchcock chickens

Just adjust cook times and internal temperatures accordingly.

Final Tips

  • Keep a notepad or BBQ journal to tweak and record your preferred marinades, timings, and techniques.

  • Cook two chickens at once to save charcoal and have leftovers!

  • Use your drip tray juices to make a smoky BBQ gravy.

Ready to Cook?

With just one cook-up, you’ll see why more people are switching to Wattle & Flame. When the fire is natural, the flavour speaks for itself.

Grab your bag of lump charcoal and make the switch to something better.
Shop Charcoal Now →

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