Binchotan Charcoal Chicken

1. 1

   Use the chimney method to ignite your coal pieces and turn them into the base of your grill. Place the grill mesh/grid over your glowing coals. Getting them started can be a pain in the butt it's easier than rubbing sticks together. I use a paraffin cube and butane stick lighter to get things moving.

2. 2

   When the coals have stopped flaming and are glowing red place your chicken pieces skin side down on the grill. After ten minutes give them a quarter turn.

3. 3

   After five more minutes turn them over.

4. 4

   Using a good instant read like a Thermapen check the internal temperature in the thick part without touching the bone. When it hits 150F take them off and let them rest tented with aluminum foil.

5. 5

   Serve with rice or salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.