Cooking chicken breast on a Kamado grill can seem daunting for many backyard cooks. With its versatile ceramic design that retains heat incredibly well it may appear difficult to master the ideal timing. However, with a few simple guidelines, you can achieve succulent flavorful chicken breast off a Kamado grill every time.
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
For food safety, always cook until the internal temperature 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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Use an instant-read thermometer – Insert into thickest part, no touching 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
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Step 1
Combine ¾ cup (150 g, packed) dark brown sugar, ½ cup Diamond Crystal or ¼ cup plus 1½ tsp. Morton (72 g) kosher salt, ½ cup ground espresso beans, 2 Tbsp. freshly ground black pepper, 2 Tbsp. garlic powder, 1 Tbsp. ground cinnamon, 1 Tbsp. ground cumin, and 1 Tbsp. cayenne pepper in a resealable container, cover tightly, and shake well to combine. (Makes about 2½ cups)Do Ahead: Dry rub can be stored, covered, in a cool, dry place for up to 2 months.
Step 2
If using dry rub: Place one 3½–4-lb. whole chicken on a rimmed baking sheet and lightly coat all sides with ½ cup dry rub (you may not need it all).If using wet brine: Combine 1 cup dry rub with 8 cups water in a large stockpot and bring to a boil over medium-high heat, stirring, until sugar and salt dissolve. Remove from heat and add 8 cups cold water to bring mixture to room temperature. Add 1 (3½–4-lb.) whole chicken and refrigerate for 4–8 hours. Remove chicken from brine, pat dry with paper towels, and transfer, breast side up, to a wire rack set in a rimmed baking sheet. Refrigerate 6 hours more, uncovered.
Step 3
Prepare smoker by removing any ash or debris; clean the grate. Fill a chimney starter with hardwood charcoal. Loosely crumple a couple of pieces of newspaper and drizzle or spray them with vegetable oil (this helps the paper burn longer and speeds up the charcoal-lighting process). Stuff the paper into the chimney’s lower chamber, place the chimney on the smoker’s top grate, and light it. Let the charcoal burn until the coals are glowing red and coated in gray ash, about 15 minutes. Put on a pair of heavy-duty fireproof gloves and carefully dump the charcoal into one side of the grill—over the bottom air vent if your grill has one—leaving the other half free of coals. Place a disposable aluminum tray on the other side to use as a drip pan.
Step 4
Place a few hardwood chunks or a foil packet of wood chips over 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
Smoke chicken, maintaining temperature in the smoker between 200°F and 225°F, replenishing the wood chunks or chips as needed, until an instant-read thermometer inserted into both the center of a thigh and the thickest part of the breast registers 165°F, 3–5 hours. Transfer chicken to a cutting board and let chicken rest for 10 minutes.
Step 6
At this point, you can cut the chicken into quarters or tear the meat into shreds to make pulled chicken. Or, if you want extra-crispy skin, you can briefly roast the chicken in a 450°F oven, or prepare a grill with hot and cool sides, put the chicken over the cool side, cover the grill, and cook for 5–10 minutes.Editor’s note: This smoked chicken recipe first appeared on Epicurious in May 2015. 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?
Steps to grill your chicken breast:
Smoke your chicken breast at 225°F until it reaches an internal temperature of 165°F. This should take about 1 hour. Optional: If you prefer a slight crust on your chicken breast, smoke your chicken at 225°F until it reaches an internal temperature of 115°F.
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.