Charcoal Roasted Chicken with Honey Sumac & Harissa Recipe

1. Preheat your barbecue by arranging a chimney full of unlit charcoal on two sides of the grill, placing a drip pan or two between the piles of charcoal. Fill the pans with hot water, beer, stock, or your preferred liquid. Then light a load of charcoal using a chimney starter. Once your charcoal is ashed over and hot, divide the charcoal between the two piles of charcoal. Set the vent to ¼ open, or the first notch. Set the top vent to the same.  Preheat to between 350°F and 375°F (177°C and 191°C). 
2. In a mixing bowl, combine the harissa, honey, sumac, and garlic. Add salt to taste. Brush the harissa mixture over and inside the chicken, then truss it. (Video) Allow the chicken to rest while your barbecue heats. 
   If you have a digital thermometer, place at least one probe deep into the center of the breast, avoiding bone. If you have a second probe, the meatiest part of the thigh for additional monitoring is fantastic. Place the chicken onto the barbecue over the drip pans. 
   *For extra flavor points, you can add a chunk of your favorite smoke wood to the charcoal before closing everything up. Highly recommended woods would be lighter varieties like pecan, cherry, apple, and whisky or bourbon barrel. 
3. Cook the chicken for about 45 minutes to an hour, or until the breast registers 165°F (74°C) and the thighs reach around 170°F (77°C). You can baste the chicken once or twice at the beginning of the cook with any leftover harissa mixture that you have left from earlier, however, the last baste should be at least 15 minutes before the cook ends. 
4. While the chicken is cooking, prepare your sides and the tahini dip. In a bowl, whisk together the tahini, soy, and garlic powder. If it’s too thick, loosen with a little water. Taste and season to taste with salt. Set aside. 
5. Optionally, cook the vegetables and/or potatoes on the grill with the chicken. While the chicken is cooking, halve the potatoes, toss with the sumac, oil, and seasoning to taste with salt and pepper. Wrap the potatoes in foil and toss them onto the grill, not quite over direct heat, but closer to the heat than the chicken. Cook the potatoes for 25 to 30 minutes, or until tender and beginning to crisp. You should put them on about halfway through cooking the chicken. You can do the same thing with heartier vegetables like carrots, broccoli, brussels sprouts, and such. This is not recommended for lighter veggies like peas, corn, asparagus, and beans. 
6. Remove the chicken from the grill, resting for 5 minutes per pound (5 minutes per ½ kg) before slicing apart and serving it with the vegetables, potatoes, and tahini dip. Alternatively, serve on a bed of couscous with your favorite veggies.

Easily feeding a family, or creating a delicious meal that provides great leftovers for sandwiches, wraps, salads, and more, this Charcoal Roasted Chicken Recipe with Honey Sumac & Harissa is the ideal Premium For A Penny meal. What is your favorite inexpensive feast to make? Share your inexpensive and impressive grilled recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.

Happy Grilling!