I like to start briquets in a chimney starter. I simply fill the chimney with charcoal. Then, I crumble two brown lunch sacks in a ball and place them under the chimney and light it. Once the coals start to ash over, it’s ready to dump.
I recommend wearing gloves, because it can be hot.
After I dump the lit coals into the grill, I add more on top, so I never have to worry about the heat going out.
You can see the 100% natural hardwood interspersed throughout the Kingsford briquets. That’s going to give you that authentic BBQ flavor without having to add wood chips.
Once most of the coals are gray, it’s time to cook.
When cooking chicken, you’ll want to setup a direct and indirect heat zone. To do this, just push your coals to one side of the grill.
Start grilling the chicken over the coals (the direct heat). It will only take 4-5 minutes to form a nice crust.
Give those birds a flip, and cook them another 4-5 minutes to sear the bottoms.
Once you have the color you like, move the grilled chicken to the indirect zone and continue cooking it until the breasts reach an internal temperature of 165F degrees. This will take another 5-10 minutes, depending on how thick your chicken breasts are.
While the chicken is cooking and the direct heat side is freed up, this is a perfect time to grill up some veggies. You could throw on corn, squash, asparagus or even artichokes.
When the chicken has reached its ideal temp, remove it to a serving platter, and spoon on the reserved chimichurri.
I usually get more than one cook out of a grill full of coals. After you’re done cooking, simply add the lid to the grill and close up all of the vents. The next time you want to cook, open the vents back up. Place a fire starter in the coals, and light it up. Once most of the coals are lit, add some more coals on top, and grill on.
Grilled Chicken with Blood Orange Chimichurri
Grilled chicken never has to be boring again. All you have to do is add a vibrant herb-citrus sauce and a kiss of smoke from the grill.
Combine in a bowl with the shallot, olive oil, vinegar, juice of the blood orange, salt and pepper.
Set aside about 1/2 cup of the marinade for later.
Place the chicken breasts in a zip-top bag. Pour in the remaining marinade. Seal the bag and massage the marinade into the chicken. Refrigerate for about 30 minutes.
Prepare the grill with a direct and indirect heat zone. The direct heat zone should be about medium to medium-high heat. You should be able to hold your hand about 5 inches over the coals for 4-5 seconds.
Add the marinated chicken to the grill, directly over the coals. Add the lid to the grill, and cook for 4 minutes.
Flip. Cover. Cook for another 4 minutes.
Move the chicken to the indirect heat zone. Continue cooking, until the internal temperature reaches 156F degrees, about 5-10 minutes.
Remove the chicken to a serving platter and top with the reserved chimichurri sauce.
If you don't care for cilantro, you can substitute flat-leaf parsley.