For many backyard cooks, cooking chicken breast on a Kamado grill can seem hard. With its flexible ceramic design that keeps heat in very well, it might seem hard to get the timing just right. But if you follow a few simple steps, you can always get juicy, flavorful chicken breast off of a Kamado grill.
What is a Kamado Grill?
A Kamado grill is a thick-walled ceramic cooker designed to provide excellent heat retention and temperature control. Originally inspired by ancient Japanese rice cookers, the Kamado’s domed shape and insulation allows it to hold very precise temperatures. This makes it excellent for everything from high-heat searing to low and slow barbecue
Unlike many grills the Kamado uses vents on top and bottom to regulate airflow and heat. Opening vents increases temperature while closing them lowers it. This provides precision heat control uncommon among backyard grills. When cooking chicken breast, temperatures between 350-450°F are ideal.
Benefits of Cooking Chicken on a Kamado
- Heat retention – Maintains consistent temperature, preventing drying out or burning.
- Versatility – Can use direct or indirect heat, smoke, roast, bake.
- Enhanced flavor – Imparts a light smoky flavor when using wood chips.
- Moisture retention – Ceramic walls hold in moisture better than metal grills.
Picking the Right Chicken Breasts
Selecting quality chicken is the first step for delicious kamado-grilled results:
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Go for freshness – Choose breasts with no discoloration and a pink hue.
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Seek uniform thickness – Even thickness promotes even cooking.
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Bone-in vs boneless – Bone-in retain more moisture; boneless cook quicker.
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Consider premium options – Free-range and organic offer enhanced flavor and texture.
Average Kamado Grill Times for Chicken Breasts
Cooking duration depends on the size, bone-in vs boneless, grill temperature, and doneness preference.
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Boneless chicken breast – 10-15 minutes
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Bone-in chicken breast – 20-25 minutes
To keep food safe, always cook until the temperature inside reaches 165°F. Use an instant-read thermometer to accurately gauge doneness.
Preparing Chicken Breasts for the Kamado
Proper preparation enhances juiciness and imparts flavor into the chicken:
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Marinate 1-6 hours – Use oil, acid, and seasoning to tenderize and add flavor.
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Try dry rubs – Coat chicken with spices and herbs for flavorful crust.
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Brine if desired – Soaking in saltwater boosts moisture retention.
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Pat dry before grilling – Removes excess marinade to prevent sticking.
Grilling Methods for Chicken Breasts
The Kamado offers versatility in grilling chicken. Consider these techniques:
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Direct heat – Places chicken directly over heat source for searing. Best for boneless cuts.
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Indirect heat – Cooks beside heat source, not over it. Ideal for bone-in or larger cuts.
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With a grill mat – Prevents sticking and eases cleanup.
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Using a V-rack – Promotes air circulation for even cooking.
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With wood chips – Adds subtle smoky flavor when soaked and placed over coals.
Checking for Doneness
With poultry, thoroughly cooked meat is essential for food safety. Check for doneness in one of these ways:
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Put the instant-read thermometer into the thickest part of the skin without touching any bone. Temp should be 165°F.
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Slice into thickest section – Meat should show no pink color. Juices should run clear.
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Check firmness – Meat should feel firm with no spongy texture.
Allow chicken to rest 5-10 minutes before slicing for juicier meat. Tent with foil to keep warm.
Tips for Perfectly Cooked Kamado Chicken Breasts
With the right techniques, your chicken breast will turn out moist and delicious every time:
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Maintain steady heat between 350-450°F.
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Flip only once during cooking for better browning.
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Avoid overcrowding the grill – cook in batches if needed.
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Let chicken rest before serving.
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Use a marinade or brine for added moisture and flavor.
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Check temperature to guarantee doneness.
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Try different wood chips for subtle smoky undertones.
Get Grilling for Amazing Kamado Chicken
With its excellent heat control, the Kamado grill makes cooking chicken breast easy. Follow these guidelines for properly cooked, outrageously juicy and tender chicken breast off your Kamado. While it may take a bit of practice, you’ll be making irresistibly delicious chicken in no time. Get outside and start grilling!
Ingredients¾ cup (150 g, packed) dark brown sugar½ cup Diamond Crystal or ¼ cup plus 1½ tsp. Morton (72 g) kosher salt½ cup ground espresso beans2 Tbsp. freshly ground black pepper2 Tbsp. garlic powder1 Tbsp. ground cinnamon1 Tbsp. ground cumin1 Tbsp. cayenne pepper1 3½–4-lb. whole chicken, giblets removed
- Put together ¾ cup (150 g) of packed dark brown sugar, ½ cup of Diamond Crystal or ¼ cup plus 1½ tsp, and Morton kosher salt (72 g), ½ cup of ground coffee beans, and 2 tablespoons freshly ground black pepper, 2 Tbsp. garlic powder, 1 Tbsp. ground cinnamon, 1 Tbsp. ground cumin, and 1 Tbsp. cayenne pepper in a container that can be closed again, seal it tightly, and shake it well to mix. Makes about 2½ cups. You can store the dry rub in a cool, dry place for up to 2 months with the lid on. Step 2If using dry rub: Place one 3½–4-lb. Put the whole chicken on a baking sheet with a lip around the edge and sprinkle ½ cup of dry rub on all sides. You might not need all of it. If you want to use wet brine, put 1 cup of dry rub and 8 cups of water in a large stockpot. Stir the mixture and bring it to a boil over medium-high heat. Take the mix off the heat and add 8 cups of cold water to bring it to room temperature. Add 1 (3½–4-lb. ) whole chicken and refrigerate for 4–8 hours. Take the chicken out of the brine and pat it dry with paper towels. Then, put the chicken on a wire rack set in a rimmed baking sheet with the breast side facing up. Refrigerate 6 hours more, uncovered. 3. Get the smoker ready by cleaning the grate and getting rid of any ash or other debris. Fill a chimney starter with hardwood charcoal. Crumble up a few pieces of newspaper and drizzle or spray them with vegetable oil. This makes the paper burn longer and lights the charcoal faster. Put the chimney on the smoker’s top grate and light it. Then put the paper in the lower chamber of the chimney. About 15 minutes should be enough time for the charcoal to burn until it is red hot and covered in gray ash. Put on heavy-duty gloves that will protect you from fire and carefully dump the charcoal into one side of the grill, making sure to place it over the bottom air vent if your grill has one. Leave the other half of the grill empty. Add a single-use aluminum tray to the other side to act as a drip pan. Step 4: Put some wood chips or a few chunks of hard wood on top of the coals. Add the top grate and arrange chicken over drip pan. Cover grill, placing air vents in the lid over chicken. Open both vents about halfway. Step 5: Keep the smoker temperature between 200°F and 225°F and add more wood chunks or chips as needed. Smoke the chicken for 3 to 5 hours, or until an instant-read thermometer inserted into the middle of a thigh and the thickest part of the breast registers 165°F. Put the chicken on a cutting board and let it rest for 10 minutes. Step 6: Now you can either cut the chicken into quarters or tear the meat into shreds to make pulled chicken. You can also briefly roast the chicken in an oven set to 450°F, or you can heat up a grill and put the chicken on the cool side. Cover the grill and cook for 5–10 minutes. It was first published on Epicurious in May 2015 as a recipe for smoked chicken. Head this way for our favorite BBQ side dishes →.
Adapted from
Kamado Joe | Grilled Chicken Breast
FAQ
How long does it take to grill chicken breast at 225 degrees?
How to grill a chicken breast: To do this, smoke the breast at 225°F until it reaches 165°F on the inside. This should take about 1 hour. You can smoke your chicken at 225°F until it reaches an internal temperature of 115°F if you’d like a little crust on your chicken breast.
What temperature do you cook chicken in a Kamado Joe?
For cooking on the kamado, cook over direct heat with the lid closed at approx 250°C or 475°F for 15 minutes turning the chicken once. (Note that the timing may need to be altered depending on the thickness of the chicken breast).
Is 450 degrees too hot for chicken breast?
Just about any chicken breast could be cooked at a temperature between 350 and 450°F. If I was cooking A whole bird I would keep the temperature closer to 350. Another thing that helps even cooking is to pull your chicken out of the fridge r 30 minutes before cooking it.