Binchotan Charcoal Chicken
- 3 or 4 handfuls bintochan charcoal
- 1 chicken breast and thigh or alternatively, two bone in thighs or bone in breasts
- olive oil
- 2 thin lemon slices
- salt and fresh ground pepper
- 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.
- 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.
- After five more minutes turn them over.
- 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.
- Serve with rice or salad.
charcoal, chicken, olive oil, lemon slices, salt
Taken from food52.com/recipes/56211-binchotan-charcoal-chicken (may not work)