Maximum protein, minimal carbs: why gym enthusiasts are flocking to Australia’s charcoal chicken spots
Charcoal chicken has long been part of Australia’s comfort-food landscape, brought here by Balkan and Lebanese communities. Lately, though, these humble chicken shacks are experiencing a revival. Fresh twists on familiar favorites, the expansion of established chains, and a growing community of gym-minded eaters are driving the trend.
In June, El Jannah, a charcoal-chicken chain with more than 50 locations, added a dedicated protein and macros page to its website. The menu even includes guidance on the best post-leg-day orders, signaling a clear nod to fitness-focused diners.
In Wagga Wagga, Habibi Chicken has rolled out a “Gym Bro” option—a half or quarter chicken served with tabbouleh, pita, and toum, but without chips. Co-owner Mariam Rehman notes it’s a top seller designed to maximize protein while trimming carbs. “We didn’t set out with a grand theory,” she explains. “We were paying attention to who comes through our doors, and gym-goers stood out.”
This pairing has resonated with customers and sparked collaborations with local fitness centers like Anytime Fitness and Snap Fitness. While the name suggests a masculine, gym-centric vibe, Rehman emphasizes that the term “gym bro” spans genders. “There are plenty of women now pursuing their protein goals too—even though it’s quite a challenge.”
Sarah Williams, an Olympic weightlifter, fits that profile. She targets roughly 120 grams of protein daily—roughly the protein yield of 20 eggs, eight to ten protein bars, or two to three chicken breasts. “Chicken is one of the best options for meeting protein needs,” she says. “I avoid relying on shakes or bars.” When she can’t meal prep, she relies on nearby charcoal chicken spots like Habibi or Original Flame Grilled Chicken for quick, reliable protein.
Melbourne-based powerlifting coach and nutritionist Rob Franklin recalls a period when he ate six meals a day, half of which were chicken. “For bodybuilders, the standard is chicken breast, brown rice, and broccoli,” he notes. “Charcoal chicken appeals because it’s delicious and still a healthy alternative.”
At Pony Club, a queer-led gym where Franklin works, charcoal chicken serves as a social anchor. “Every month or so we go out for a meal, and it’s invariably kebabs or grilled chicken,” explains Pony Club founder Ella Mason, who describes the group as “avid El Jannah fans.”
Ibby Moubadder, co-founder of Sydney’s Henrietta Charcoal Chicken, has observed a rise in health-conscious customers seeking lean protein. A gym enthusiast himself, training seven mornings a week, he says, “Lunch is chicken breast. Dinner is a salad with salmon or more chicken. Between meals, I have chicken stock.” At Henrietta’s new Bondi location, he notices customers ordering charcoal chicken plain, with some removing bread or opting for keto-friendly tweaks like removing sweet potato.
El Jannah’s culinary development manager, Cindy Flores, notes that fitness-minded diners appreciate customization. “You can add as much protein to your meal as you want,” she says, even swapping in hummus for toum to boost protein. The goal isn’t a dull meal of brown rice and tuna; it’s a satisfying, balanced option.
Chargrill Charlie’s is also embracing the trend. Their first Queensland outpost, operated by NRL player Jack Gosiewski and partner Avalon McRae, serves both teammates and fitness-minded locals. “There are several run clubs nearby and scenic spots for those hot-girl-walks,” McRae observes. Many customers arrive straight from training and sometimes request macros-specific preparations. “I’ve even had people ask us to weigh their chicken—we’re happy to accommodate.”
So, how much charcoal chicken can really be optimal? Dietitian Zoe Brain, the CEO of Brain of a Dietitian in Sydney, explains that the body can usually use about 30 grams of protein at a time for muscle protein synthesis. Any excess protein isn’t harmful, but it won’t contribute to immediate gains. “Chicken is a lean, efficient protein source—higher in protein per calorie than many other meats.” For regular charcoal-chicken fans, Brain offers a few tips: skip the skin, which carries saturated fat; many preparations grill with oil or leave the skin on, so choose skinless chicken when possible. Also, don’t overlook carbohydrates. High-intensity training depletes glycogen, so replenishment matters, since the brain, skin, and kidneys rely on carbohydrates as a primary fuel.
Whether it’s chicken and chips or a brown rice bowl, more gym-goers are weaving charcoal chicken into their routines as a convenient, flavorful way to meet nutrition goals. Franklin sums up the appeal: while he loves a quick dinner option after a workout, he cautions against relying on fast food every night. The sweet spot, for him, is charcoal chicken: tasty, convenient, and compatible with balanced nutrition.
