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Few kitchen debates run as hot as charcoal versus gas. Ask ten backyard cooks which one makes better chicken and expect ten different answers, most delivered with total confidence. Both methods can turn out juicy, well-charred chicken, but they get there in very different ways, and understanding how each one works changes how a cook seasons, times, and manages the grill.

Iraqi chargrilled chicken is chicken seasoned with a spice-forward marinade, then cooked directly over an open flame. Direct-flame cooking produces charred edges, a caramelized exterior, and juicy meat inside.

When it comes to choosing how your chicken is cooked, the method matters more than most people realise. Charcoal-grilled, rotisserie and oven-roasted chicken each produce noticeably different results in flavour, texture, nutritional profile, and overall eating experience.