Ingredients
Chicken:
1.8kg whole chicken, butterflied (backbone removed, flattened)
1/2 cup Beerenberg Tomato Chutney (or Beerenberg Hot Tomato Chutney), for slathering
1 tbsp brown sugar
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 1/2 tsp salt
1/2 tsp black pepper
3 tbsp garlic sauce, to serve
Tabbouli:
1 cup fine burghul (cracked wheat)
1 cup boiling water (for the burghul)
1 bunch flat-leaf parsley, very finely chopped
1/3 cup mint leaves, very finely chopped
2 tomatoes, seeds removed and finely diced
3 spring onions, finely sliced
2 tablespoons lemon juice
2 tbsp extra virgin olive oil
Directions
Pat the butterflied chicken dry with paper towel, then spread the tomato chutney evenly over both sides of the chicken, working it into the skin.
In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, salt and pepper, and mix well. Sprinkle the mixture evenly over the chutney-coated chicken, pressing gently so it sticks.
Set up the charcoal kettle. Light 1.5kg of lump charcoal or briquettes in a chimney starter.
Once ashed over, bank the coals to one side of the kettle to create a direct and indirect cooking zone. Place the grill grate on and allow it to heat for 5 minutes with the lid closed.
Place the chicken skin-side up on the cooking grate over the coal-free side, above a drip tray. Close the lid, positioning the top vent above the chicken to draw heat and smoke across it.
Cook for approximately 55 minutes, keeping the vents about halfway open, until the juices run clear, the skin is deeply golden, and a thermometer inserted into the thickest part of the meat reads 74°C.
Remove the chicken and allow it to rest for 10 minutes before carving.
While the chicken is cooking, prepare the tabbouli. Pour 1 cup of boiling water and the lemon juice over the burghul in a heatproof bowl. Leave for 15 minutes until softened and the liquid has been absorbed, then fluff with a fork. If the burghul is not fully cooked, microwave for 30 seconds and leave to stand for a further 15 minutes. Set aside to cool.
Toss the cooled burghul with the parsley, mint, tomatoes and spring onion. Drizzle with olive oil and season to taste with salt.
Carve the rested chicken into portions using kitchen shears and serve alongside the tabbouli and garlic sauce.
Notes:
The sugar in the chutney will cause the skin to darken faster and develop a deeper colour than a dry rub alone.
Ensure the chicken remains over the indirect (coal-free) zone for the entire cook. Resist the urge to move it over direct heat, as the sugars in the chutney can catch and burn quickly.
If the skin is colouring too rapidly before the chicken is cooked through, loosely tent it with foil for the remainder of the cooking time.
