Dish type
Kamado chicken & poultry recipes
No oven treats poultry like a kamado: enveloping heat that crisps the skin without drying the breast. This section collects our tested chicken, turkey and duck recipes — from Sunday spatchcock to reverse-seared duck breast — with the exact internal temperatures so doneness is never a gamble.
4 recipes published
Kamado chicken & poultry recipes
MediumIndirectWhole spatchcock chicken on the kamado, even crispy skin
A 1.6 kg chicken butterflied flat, roasted at 180°C indirect over a deflector. Golden crackling skin end to end, juicy meat, ready in an hour: the Sunday roast I actually cook on my Torrevieja terrace.
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MediumReverse-searReverse-sear duck magret with crackling skin
Two 380 g duck magrets, diamond scoring on the skin, 15 minutes at 120°C indirect and a final 90 seconds at 280°C. Skin like a cracker, meat pink edge to edge.
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AdvancedSmokedSmoked Christmas turkey on the kamado
The recipe that retires the family oven on December 25th: 12-hour brine, butter under the skin, apple wood smoke and a whole turkey at 120 °C — tender inside, deep gold outside, properly smoked.
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MediumIndirectBeer-can chicken with crackling skin
The American beer-can chicken classic, taken to the kamado: the beer steams from within, the ceramic concentrates the heat and the skin finishes like crisp parchment.
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