When most people think BBQ, their minds go straight to beef ribs, snags, or a big slab of brisket. But here in Australia, there’s one protein that quietly rules the grill — chicken. Or as we like to call it, chook.
From butterflied birds at Sunday lunch to smoky wings at the footy, grilled chicken is a national staple. And it’s not hard to see why — it’s fast, versatile, affordable, and a perfect canvas for big flavour.
So how did the humble chook earn its spot on the barbie?
A Backyard Classic
Chicken’s place in Aussie barbecue culture is as much about practicality as it is flavour. Whole chooks are cheap, feed a crowd, and don’t take hours to cook like brisket or pork shoulder. Whether it’s marinated thighs, drumsticks for the kids, or a beer can chook for novelty, there’s a version for every griller.
Plus, it plays well with almost anything — from bright lemon and herbs to smoky, spicy rubs. And it’s just as good cold the next day.
From Butterflied to Beer Can: The Evolution of BBQ Chook
Over the years, the techniques have changed, but the love for chicken hasn’t. A few iconic Aussie BBQ chicken styles:
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Butterflied (spatchcocked): Opened up to cook evenly and crisp up the skin — great over coals or in a smoker.
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Beer can chicken: Popular in the early 2000s, where a chook sits upright over a beer can for steam and show.
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Wing night: Inspired by American-style BBQ but given an Aussie twist with local rubs and sauces.
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BBQ chook rolls: Pulled or sliced, stuffed into a roll with slaw and sauce — a sausage sanga upgrade.
How We Chook at The Feedlot
At The Feedlot, chicken is one of our favourite ways to test a rub or sauce. It’s neutral enough to let bold flavours shine — but still needs balance and finesse to get it right.
Here’s how we like to serve it:
Grasslands rub: Herby, citrusy, and perfect on butterflied chook or skewers — especially when grilled over cherry wood.
Heatwave rub: sweet heat — ideal on wings or thigh fillets.
Trailblazer sauce: Sweet, tangy, and just enough heat. Slathered on in the last few minutes or served on the side.
Alabama White Sauce: Yes, it’s mayo-based, but it’s magic on grilled chicken. Drizzle or dunk — your call.
Tips for Better BBQ Chook
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Dry the skin before cooking to get that crispy finish.
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Indirect heat helps cook evenly without burning the outside.
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Rest it before slicing so the juices don’t run out.
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Brine if you can — even just a quick salt-and-water soak makes a huge difference.
In the End...
Grilled chicken might not be as flashy as brisket or pork ribs, but it’s the quiet achiever of the BBQ world. It’s fast, reliable, and open to just about any flavour you throw at it — especially the bold, smoky kind we do at The Feedlot.