Rotisserie roast chicken is undoubtedly one of the best demonstrations of a kamado's potential. Thanks to the slow and steady rotation of the spit, the poultry naturally bastes itself in its own juices throughout the cooking process. The result is an incredibly tender chicken, with crispy skin and perfectly even colouring.
Combined with the thermal stability of a ceramic kamado, the rotisserie allows for a level of cooking that is difficult to replicate with traditional grilling. The indirect heat gently envelops the poultry while the continuous rotation ensures even cooking across the entire surface.
This recipe is ideal for discovering the benefits of a kamado rotisserie, an accessory that transforms your barbecue into a true professional rotisserie.
NECESSARY EQUIPMENT
- 1 COEO QUATRO kamado
- 1 kamado rotisserie kit
- 1 probe thermometer
- 1 kitchen brush
- 1 chef's knife
- 1 chopping board
Number of people : 4
Preparation time : 15 minutes
Resting time : 12 to 24 h
Cooking time : 1h15 to 1h30
Temperature : 180 to 200°C
Difficulty : Easy
INGREDIENTS
- 1 free-range chicken weighing 1.8 to 2 kg
- 80 g of softened unsalted butter
- 3 cloves of garlic
- 2 sprigs of fresh thyme
- 2 sprigs of rosemary
- 1 yellow lemon
- 2 tablespoons of fleur de sel
- Freshly ground black pepper
- 1 teaspoon of smoked paprika (optional)
PREPARE THE CHICKEN THE DAY BEFORE
For optimal results, prepare your chicken the day before.
Generously salt the entire surface of the chicken, not forgetting the inside of the cavity. Place it on a rack in the refrigerator for 12 to 24 hours.
This step allows the salt to penetrate the meat while slightly drying the skin. This will give you a particularly crispy skin after cooking.
PREPARE THE FLAVOURED BUTTER
In a bowl, mix :
- the softened butter ;
- the finely chopped garlic ;
- the thyme ;
- the finely chopped rosemary ;
- a bit of black pepper.
Gently lift the skin of the chicken at the breast and thigh areas.
Spread the flavoured butter under the skin to nourish the meat during cooking.
Cut the lemon in half and place it inside the cavity with some fresh herbs.
INSTALL THE CHICKEN ON THE ROTISSERIE
Insert the spit into the centre of the poultry.
Position the holding forks on either side of the chicken and then tighten the screws firmly.
Check that the chicken is perfectly balanced and that it turns freely.
A good setup ensures smooth rotation and even cooking.
PREPARE THE KAMADO
Light the kamado and stabilise the temperature between 180 and 200°C.
Install the heat deflectors to work with indirect cooking.
Optionally add a few pieces of apple or cherry wood to provide a slight smoky touch.
When the temperature is stabilised, install the rotisserie.
COOKING THE CHICKEN ON THE ROTISSERIE
Start the rotation of the spit.
Let it cook for about 1 hour 15 minutes to 1 hour 30 minutes depending on the size of the chicken.
During cooking:
- the fat gradually melts;
- the juices naturally baste the poultry;
- the skin becomes golden and crispy;
- the aromas of the herbs diffuse throughout the meat.
Every 30 minutes, you can lightly baste the chicken with melted butter or a drizzle of olive oil.
During the last five minutes, slightly increase the temperature to enhance the colouring.
HOW TO KNOW IF THE CHICKEN IS COOKED?
Use a probe thermometer.
The internal temperature should reach:
- 82 to 85°C in the thigh
- 74 to 77°C in the breast
The juices should be perfectly clear when you pierce the thickest part of the thigh.
REST BEFORE CARVING
Remove the chicken from the spit and let it rest for 10 to 15 minutes.
This step allows the juices to redistribute within the meat and guarantees a particularly tender result.
COEO TIPS
Use free-range poultry
Higher quality meat will yield a juicier and more flavourful result.
Stabilise your temperature
The kamado excels in consistent cooking. Avoid significant fluctuations during cooking.
Properly balance the spit
A smooth rotation improves cooking and reduces wear on the rotisserie motor.
Add a slight smoky touch
Apple or cherry wood pairs perfectly with poultry.
WHY USE A ROTISSERIE ON A KAMADO?
The rotisserie allows for a more even cooking than traditional grilling.
Thanks to the continuous rotation:
- the juices remain distributed throughout the poultry;
- the skin browns evenly;
- the fats melt gradually;
- the chicken remains particularly tender;
- the cooking is consistent on all sides.
The combination of the indirect heat from the kamado and the slow rotation of the spit is ideal for whole poultry.
FAQ
Why use a rotisserie on a kamado?
The continuous rotation allows for even cooking, a crispy skin, and particularly tender meat.
What temperature to cook a chicken on the rotisserie on a kamado?
The ideal temperature is between 180 and 200°C for indirect cooking.
How long does it take to cook a whole chicken?
Count about 1h15 to 1h30 for a chicken weighing 1.8 to 2 kg.
Should heat deflectors be used?
Yes. Indirect cooking is essential to avoid burning the skin before the meat is cooked.
What core temperature should be aimed for?
82 to 85°C in the thigh and 74 to 77°C in the breast.
CHICKEN COOKING CHART FOR ROTISSERIE ON KAMADO
| Weight of the chicken | Temperature | Cooking time |
|---|---|---|
| 1.2 to 1.5 kg | 180°C | 60 to 70 min |
| 1.6 to 2 kg | 180 to 200°C | 75 to 90 min |
| 2 to 2.5 kg | 190°C | 90 to 110 min |
| Crispy skin finish | 210°C | 5 min |
ROTISSERIE ROASTED CHICKEN: THE BEST ACCESSORY FOR A KAMADO
The rotisserie is one of the most appreciated accessories by users of kamado. It allows you to easily transform a barbecue into a real rotisserie and achieve professional-quality results. With the crispy skin, juicy meat, and ease of use, rotisserie roasted chicken remains an essential recipe to discover all the possibilities offered by a COEO kamado.
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