The chicken on kamado is an essential recipe to fully enjoy the cooking qualities of a ceramic barbecue. Thanks to its ability to retain and distribute heat evenly, the kamado allows for slow, consistent, and perfectly controlled cooking. Positioned vertically on a cast iron pot, the chicken is evenly exposed to the heat, while its juices remain at the heart of the meat. The result: a golden and crispy skin, tender and juicy flesh, enhanced by the aromas of Provence herbs and wood fire cooking.
This cooking method, inherited from ceramic cooking traditions and popularised by the modern kamado, combines natural convection, thermal inertia, and light smoking. It allows for precise temperature control while developing flavours that are difficult to reproduce in a conventional domestic oven.
Cooking a whole chicken in a kamado is also appreciated for its simplicity. With indirect cooking between 180 and 200°C, it is possible to achieve a generously golden bird on the outside while retaining all the tenderness of the meat. This recipe is ideal for discovering the performance of a kamado and successfully roasting a sociable chicken over charcoal.
NECESSARY EQUIPMENT
- Kamado QUATRO
- Système Split & Mix
- Une cocotte en fonte servant de support au poulet
- A probe thermometer (recommended)
Number of people : 4 to 6 people
Preparation time : 15 minutes
Cooking time : 1 h 15 to 1 h 45
Type of cooking : Indirect
Kamado temperature : 180 to 200°C
INGREDIENTS
- 1 whole chicken (1.5 to 2 kg)
- 3 to 4 tablespoons of olive oil
- Herbs de Provence
- Salt
- Freshly ground pepper
- 3 cloves of garlic (optional)
- 1 lemon (optional)
STEP 1 : PREPARE THE CHICKEN
Preheat your Kamado QUATRO to a temperature between 180 and 200°C in indirect cooking configuration with the deflectors installed.
Generously brush the chicken with olive oil over its entire surface. Then season with salt, pepper, and a generous amount of herbs de Provence.
For added fragrance, you can place half a lemon and a few lightly crushed cloves of garlic inside the chicken.
STEP 2 : PLACE THE CHICKEN IN THE CASSEROLE
Place the cast iron casserole in the centre of the kamado grill.
Then place the chicken vertically, like a "sitting" chicken, by skewering it on the roasting pan. This position has several advantages:
- An even circulation of heat around the poultry.
- A crispy skin all over the chicken.
- Meat that retains more of its juices during cooking.
STEP 3: COOKING THE CHICKEN ON THE KAMADO
Close the dome of the kamado and maintain a stable temperature between 180 and 200°C.
Cook the chicken for between 1 hour 15 minutes and 1 hour 45 minutes depending on its weight.
To check the cooking, monitor the internal temperature:
- 75°C in the breast.
- 82 to 85°C in the thighs.
Cooking tip
Avoid opening the dome too frequently to maintain a consistent temperature.
To add a slight smoky note, add a small piece of olive or oak wood directly onto the coals.
STEP 4: LET REST AND SERVE
Once cooking is complete, remove the chicken from the kamado and let it rest for 10 minutes.
Add a light drizzle of olive oil before serving and then carve the poultry.
This resting time allows the juices to distribute evenly throughout the meat for an even more delicious tasting experience.
WHY COOK A CHICKEN ON THE KAMADO?
The ceramic of the kamado stores and gradually releases heat. This gentle cooking method allows for a crispy skin while preserving the tenderness of the meat.
Indirect cooking also offers excellent temperature control, ideal for successfully cooking a whole chicken without drying out the finest pieces.
COEO TIPS
- Choose a free-range chicken for more flavour.
- Take the poultry out of the refrigerator 30 minutes before cooking.
- Use a temperature probe for perfectly controlled cooking.
- Always let the meat rest before carving.
Le poulet au kamado est une recette incontournable pour profiter pleinement des qualités de cuisson d’un barbecue en céramique. Grâce à sa capacité à conserver une température stable et à diffuser la chaleur de manière homogène, le kamado permet d’obtenir une volaille à la peau dorée et croustillante tout en préservant le moelleux de la chair.
In this recipe, the chicken is placed vertically on a cast iron pot, a technique that promotes the circulation of hot air around the poultry. The heat evenly envelops the chicken, allowing for consistent cooking of the breast, thighs, and wings. The juices remain at the heart of the meat, contributing to a tender and particularly tasty result.
Indirect cooking between 180 and 200°C is ideal for successfully cooking a whole chicken on the kamado. Combined with olive oil, herbs de Provence, garlic, and lemon, it reveals authentic flavours while developing the typical aromas of charcoal cooking.
Easy to prepare and perfect for a friendly meal, this roasted chicken recipe on the kamado allows for controlled cooking, a crispy skin, and juicy meat. An excellent way to discover the full potential of the Kamado QUATRO and to successfully cook generous poultry over a wood fire.
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COEO: THE FRENCH BRAND OF COOKING TOOLS USED AT THE LYFE SCHOOL
COEO designs and develops in France cooking tools dedicated to outdoor gastronomy enthusiasts: fire pits, kamados, barbecues and outdoor kitchens. Designed to combine cooking performance, durability and design, COEO equipment supports both individuals and professionals.
The Kamado QUATRO, used for this recipe, is notably present within the LYFE School, formerly the Paul Bocuse Institute, an international reference in the fields of hospitality, catering and culinary arts. This collaboration illustrates the interest of professionals in the cooking performance offered by the kamado, both for slow cooking and high-temperature cooking.
Thanks to its design in ceramic and its temperature control, the Kamado QUATRO allows for the execution of demanding recipes while offering great versatility. It establishes itself as a true cooking tool for gastronomy enthusiasts as well as for schools and culinary professionals.
FAQ: EVERYTHING YOU NEED TO KNOW ABOUT COOKING CHICKEN ON THE KAMADO
WHY IS KAMADO-COOKED CHICKEN SO HIGHLY REGARDED?
The kamado distributes heat evenly thanks to its thick ceramic. This ability to retain heat allows for consistent cooking of the entire poultry. The result is chicken with crispy skin, tender and juicy meat, enhanced by the characteristic aromas of charcoal cooking.
WHY USE A CASSEROLE DISH AS A SUPPORT FOR THE CHICKEN?
Cooking chicken vertically promotes better circulation of hot air around the poultry. This position allows for even cooking of all parts of the chicken while retaining more juices in the meat. It also helps achieve a nicely browned skin all over the poultry.
AT WHAT TEMPERATURE SHOULD YOU COOK A CHICKEN ON THE KAMADO?
For a whole chicken, the ideal temperature is between 180 and 200°C using indirect cooking. This temperature range allows the poultry to cook gently while promoting crispy skin.
HOW LONG DOES IT TAKE TO COOK A CHICKEN ON THE KAMADO?
Generally, allow between 1 hour 15 minutes and 1 hour 45 minutes for a chicken weighing 1.5 to 2 kg. Cooking time may vary depending on the weight of the chicken, the outside temperature, and the setting of your kamado.
HOW TO ACHIEVE CRISPY SKIN ON A CHICKEN ON THE KAMADO?
To achieve crispy skin, generously brush the chicken with olive oil before cooking and maintain a stable temperature between 180 and 200°C. Avoid opening the dome frequently to keep a consistent heat throughout the cooking process.
SHOULD YOU COOK A CHICKEN ON THE KAMADO USING DIRECT OR INDIRECT HEAT?
A whole chicken is ideally cooked using indirect heat. The deflectors help distribute heat around the poultry without direct exposure to the coals, ensuring even cooking and a more tender result.
WHAT IS THE INTERNAL TEMPERATURE FOR A WHOLE CHICKEN ON THE KAMADO?
To check that your chicken is perfectly cooked, use a temperature probe:
- 75°C in the breast
- 82 to 85°C in the thighs
These temperatures ensure cooked meat while retaining its tenderness.
CAN WE ADD SMOKING WOOD TO FLAVOUR THE CHICKEN?
Yes. A few pieces of wood placed on the embers allow for a delicate smoky note to be added to the poultry. This technique brings more aromatic complexity without masking the natural taste of the chicken.
WHAT WOOD TO USE FOR SMOKING A CHICKEN IN A KAMADO?
Olive, oak, or even fruit woods like apple are particularly suited for poultry. They provide a subtle aroma that perfectly complements the herbs de Provence and the flavours of roasted chicken.
CAN WE PREPARE A CHICKEN IN A KAMADO FOR SEVERAL PEOPLE?
Yes. A chicken weighing 1.5 to 2 kg is generally suitable for 4 to 6 people. For larger gatherings, it is possible to cook several birds or opt for a larger chicken by adjusting the cooking time.
HOW TO MAKE A PERFECT ROAST CHICKEN IN A KAMADO?
The COEO method relies on indirect cooking at 180-200 °C, with deflectors in place, and the chicken positioned vertically, 'sitting' on an open cast iron pot. The ceramic of the kamado evenly distributes heat around the poultry: the skin browns and crisps all around while the juices remain in the meat. For a whole chicken weighing 1.5 to 2 kg, count approximately 1 hour 15 to 1 hour 45 depending on the weight, until reaching 75 °C at the breast and 82-85 °C in the thighs, then let it rest for 10 minutes outside the kamado before serving. At COEO, the recipe is made on the QUATRO kamado, whose ceramic ensures a stable and consistent temperature throughout the cooking.
WHAT TEMPERATURE AND COOKING TIME FOR A WHOLE CHICKEN IN A KAMADO?
Preheat the kamado to 180-200 °C using indirect cooking, with deflectors in place. For a whole chicken weighing 1.5 to 2 kg, allow approximately 1 hour 15 to 1 hour 45 of cooking time depending on the weight, aiming for 75 °C at the core in the breast and 82-85 °C in the thighs. Avoid opening the dome too often: the thermal inertia of the ceramic maintains the temperature without intervention. For a slight hint of smoke, a small chip of olive or oak wood is sufficient.
WHAT TEMPERATURE AND COOKING TIME FOR A WHOLE CHICKEN IN A KAMADO?
Set vertically on an open cast iron pot that serves as its support, the chicken benefits from optimal exposure to heat: it envelops the entire poultry evenly, the skin becomes crispy all around, and the natural juices gradually flow into the meat, resulting in particularly tender and juicy meat. This is the principle of the kamado chicken recipe published by COEO, made on the QUATRO kamado (two sizes: QUATRO M, internal cooking diameter of 35 cm, and QUATRO L, internal cooking diameter of 47 cm) with the Split & Mix system to modulate the cooking zones.