There's barbecue chicken and then there's Matt Moran's barbecue chicken, and we think this recipe is the clear winner. This delicious roast chicken delivers a huge amount of flavour from three hours of soaking in an aromatic brine of brown sugar, garlic, peppercorns and a bay leaf, before hitting the barbecue to roast and absorb the fragrant flavours. Serve with a herby and fresh tarragon salsa for the perfect final touch.

What you need to know before you start

You’ll need to start this recipe 5 hours and 30 minutes before you’re ready to serve. This allows the whole chicken to brine for 3 hours, the flavours of the tarragon salsa to infuse for at least 30 minutes, the chicken to cook for roughly 40 minutes, and then to rest for a final 10 minutes. Don’t skip the resting stage – this allows the meat fibres of the chicken to relax and for all those delicious juices to redistribute, resulting in a delectably moist, tender bird. 

This dish is cooked on the barbecue to impart a beautiful charred and savoury flavour, however, if you don’t have access to a barbecue, you can use a combination of the stovetop and an oven. 

Why is this the best barbecue roasted chicken with tarragon salsa recipe?

Australian chef and restaurateur Matt Moran takes barbecue chicken to new heights. While you may be familiar with your supermarket barbecue chook, this version will truly impress.

Whole chicken is brined before being barbecued, resulting in incredibly moist, tender and flavourful meat with a gorgeous charred exterior. The dish is served with a bright homemade tarragon salsa to add a fresh aromatic punch to the dish. It’s the perfect show-stopping main for Sunday lunch, your Christmas feast or for special occasions. 

How long should I brine a chicken?

For this recipe, a 1.8kg whole butterflied chicken is brined for a total of 3 hours. Depending on the size of the bird and whether you’re handling a whole chicken or pieces, you can brine chicken for up to 24 hours. Any longer, and the flesh can become too salty. 

What ingredients you’ll need

Whole chicken: The star of the dish. We use a 1.8kg whole chicken to feed 6 people. If you can, look for an organic or free-range chicken. 

Extra virgin olive oil: The chicken is brushed with olive oil to crisp up the skin and impart a rich savoury flavour. 

Tarragon: The licorice-like, slightly peppery flavour of fresh tarragon is used in two ways – in the salsa to brighten the chicken, and as a garnish over the finished dish. 

Watercress: Fresh watercress is served with the barbecue chicken to balance the rich flavours of the dish. 

Fine salt: Salt is a crucial ingredient in a wet brine, such as the one we use here. It helps the chicken retain moisture, penetrates the meat and helps to tenderise it. 

Brown sugar: Sugar adds sweetness to help balance the saltiness from the brine. Its rich, caramel-like aromas also help to brown and caramelise the chicken as it roasts. 

Garlic cloves: Garlic is used in both the chicken brine and the tarragon salsa to add a sharp aromatic flavour. 

Thyme: The subtle earthy flavour of thyme is used in the brine to enhance the flavour of the chicken. 

Bay leaf: Bay leaf adds a subtle, aromatic depth to the chicken brine. 

Whole black peppercorns: Peppercorns add a spicy, pungent and slightly citrussy kick to the brine.

Sourdough bread: Sourdough is soaked in milk to soften before being combined with the other salsa ingredients, contributing to a smooth and creamy consistency. 

Milk: Milk adds richness to the herb salsa. It is later discarded. 

Grapeseed oil: The oil’s mild and neutral flavour allows the tarragon and other flavours to sing in the salsa while also contributing to its silky consistency. 

Flat-leaf parsley: Parsley contributes a fresh, herbaceous flavour that brightens the salsa, complementing the tarragon's aniseed notes.

Chardonnay vinegar: Chardonnay vinegar provides a gentle acidity with a slightly fruity undertone to lift the salsa. 

How do you cook chicken on the barbecue without drying it out?

Dry, tough and a stringy texture is a result of overcooking your chicken. Brining the chicken and leaving the bone in with the skin intact will help to keep the chicken moist.

Begin with a medium-high-heat barbecue and cook the chicken for roughly 6-8 minutes on each side. Transfer the chicken onto a wire rack and return to the barbecue at medium heat with the lid closed for 15 minutes. Open the lid, turn the chicken and repeat this step, cooking the other side of the chicken. Finally, be sure to let the chicken rest, covered in foil for 10 minutes, to lock in the juices and prevent it from drying out. 

How to store leftover barbecue roasted chicken

Didn’t finish it all? Store the roast chicken in pieces, or shred the meat off the bone and keep in an airtight container in the fridge. Leftover roast chicken recipes can include chicken sandwiches or a warming soup, or toss it through with salad leaves and a simple dressing.  

What to serve with barbecue roasted chicken with tarragon salsa

Complete your family feast (and give your barbecue a good workout) with additional dishes to feed a crowd like Sichuan barbecued prawns, barbecued corn with honey and herb butter or chargrilled calamari. Pair it with fresh sides like a cold potato salad, fennel slaw and a tomato, peach and mozzarella salad, if tomatoes and peaches are in season. 

Drink pairings with barbecue roasted chicken with tarragon salsa

A beautiful savoury roasted chicken can be accompanied by a number of different drink options. For something alcoholic, a refreshing white wine like a sauvignon blanc or chardonnay to mirror the flavours in the tarragon salsa are great choices. A lighter, fruiter red wine such as pinot noir or a crisp pilsner beer would also pair well. 

If you love our barbecue roasted chicken with tarragon salsa recipe, try this 

Now that you’ve perfected the barbecued roasted chicken, try your hand at more whole chook recipes to add to your repertoire:

• Harissa and lemon chicken
• Ras el hanout, yoghurt and lime grilled chicken
• South American roast chicken