Whole chicken in kamado
A whole chicken cooked on a rotisserie in kamado hard to beat. The slow rotation ensures even heat,
crispy skin, and extremely juicy meat. The secret lies in the butter under the skin and steady,
indirect heat.
Ingredients
- 1 whole chicken (1.5–2 kg)
- 75 g butter at room temperature
- 2 garlic cloves, finely grated
- Fresh herbs (thyme, rosemary, or sage)
- Salt and freshly ground black pepper
Here's how to do it
Step 1 – Prepare kamadon
Set kamadon indirect heat and attach the rotisserie.
Aim for 170–180 °C and let the temperature stabilize completely before placing the chicken on the rotisserie.
Step 2 – Butter under the skin
Mix the butter with garlic, finely chopped herbs, salt, and pepper.
Gently lift the skin over the breast and thighs with your fingers and press the butter mixture in evenly.
Lightly season the outside with salt and pepper as well.
Step 3 – Skewer and grill
Thread the chicken onto the rotisserie spit and secure it tightly so it stays in place.
Start the rotation, close the lid, and let kamadon the work.
Grill for about 70–90 minutes, depending on size,
until the internal temperature of the breast reaches 68–70 °C.
Step 4 – Let it rest and serve
Remove the chicken from the rotisserie and let it rest for 10 minutes before carving.
The skin is crispy, the meat is juicy, and the butter has done exactly what it’s supposed to.
Bon appétit. Cooking in kamado rotisserie kamado even cooking without the stress.
Butter under the skin is the difference between good chicken and really good chicken.
