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Kamado Roast ChickenWhat’s so special about kamado roast chicken? The honest answer is not a lot method-wise but if you’re looking for the most succulent roast chicken that you’ve ever tasted then you’ve just got to try this.I have a Big Green Egg, but whether it’s a Primo or any other type of kamado, the recipes is still the same and the set up is for indirect cooking. All we’re doing is roasting the chicken just as you would do in a conventional oven, nothing special, but the results you would not believe.
TIP - let the bird settle for 30 minutes after cooking to let the juices set. I tucked into mine a little too early and the juices ran everywhere – but I caught most in the gravy pot! Ingredients:-
Method:- Rub the chicken with olive oil and then sprinkle liberally with the salt (this will help crisp up the skin). Stuff the chicken with the quarters of onion and lemon - this will add flavor and steam the inside of the bird while it is roasting. Place the chicken in your kamado on the indirect setting and roast at 180°C or 350°F for the normal cooking time (20 minutes per pound + 20 minutes). If your kamado cooking temperature starts to die, don’t worry it’ll still cook through provided the drop in temp is not too dramatic (mine dropped to 140°C), just make sure you check your chicken is cooked either by pricking the thigh with a skewer and checking that the juices run clear or using an instant read bbq thermometer. The chicken breast should be up to 165°F and look for 180°F in the thigh (close to the bone). Related Pages:-
Smoked Chicken
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