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Grilled chicken on a kamado barbecue

22 February 2026 by
Grilled chicken on a kamado barbecue
Amandine

The chicken cooked in a kamado is a unique culinary experience. Thanks to the ceramic barbecue technology, the heat circulates evenly around the chicken, creating a slow, consistent, and perfectly controlled cooking process. Sitting on a rack, the chicken remains upright, allowing the heat to envelop the entire bird while letting the juices flow into the meat. The result: a golden and crispy skin, juicy meat, and an incomparable aroma of Provençal herbs and wood fire.

This cooking method, inherited from ancestral Japanese ovens and modernised in the kamado, combines natural convection, exceptional thermal inertia, and a light flavouring from smoke. This is what gives it that unique taste, impossible to achieve in a domestic oven.

If you are looking for a spectacular roast chicken, easy to prepare yet worthy of the finest tables, kamado chicken is the absolute reference.

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Material


Ingredients
  • 1 whole chicken (1.5 to 2 kg)
  • 3 to 4 tablespoons of olive oil
  • Herbs de Provence (generously)
  • Salt & pepper
  • 3 cloves of garlic (optional)
  • 1 lemon (optional)
  • An open cast iron casserole, which serves as a support
    (you place the chicken sitting on top, like on a box)
The steps

Step 1: Preparation of the chicken

  1. Preheat your Large Kamado to 180–200°C, indirect cooking.
    (Deflectors / stones in place.)
  2. Coat the chicken with olive oil.
  3. Salt, pepper and add plenty of herbs de Provence.
  4. You can slide:
    • half a lemon in the cavity
    • 2–3 crushed garlic cloves
      (optional but delicious)

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Step 2: Installation "sitting on the pot"

  1. Place the casserole upside down or open according to your model, the important thing is that the chicken stands vertically.
  2. Slide the chicken on top (“sitting”).
    This allows:
    • better heat circulation
    • crispy skin all around
    • juices that remain in the meat

Step 4: Cooking on the kamado

  • Temperature: 180–200°C
  • Type: indirect cooking
  • Time: approximately 1h15 to 1h45 depending on weight
  • Internal objective :
    • 75°C in the chest
    • 82–85°C in the thighs

💡 Kamado Tip:

  • Don't open the lid too often.
  • You can add a small chip of olive or oak for a light fragrance.​

Step 4: Finishing

  • Leave to rest for 10 minutes outside the kamado.
  • Drizzle a little olive oil before serving.

Result: well-golden skin, juicy meat, Provençal aroma 🔥🌿

 

The kamados

Discover the different models of kamados!

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Your questions in a few words. 

The kamado provides even cooking thanks to its thick ceramic. Result:

  • ultra crispy skin
  • juicy meat
  • wood fire aromas

It is a quality that is impossible to achieve with a conventional oven.

The casserole serves as a vertical support. This positioning:

  • improves 360° heat circulation around the chicken
  • ensures even cooking
  • allows the juices to fall back in
    This system gives poultry an even golden colour, without dry spots.

The best cooking temperature range: 180 to 200°C, using indirect heat.

This temperature ensures a crispy skin without burning, while keeping the tenderness.

According to weight: 1 hour 15 to 1 hour 45 for a chicken weighing 1.5 to 2 kg. The time may vary depending on the stability of the kamado and the external humidity.