Juicy whole chicken on the kamado

Surprise your guests and delight your loved ones with a recipe as spectacular as it is delicious: whole chicken on the Forest Grill. Crisp on the outside, incredibly juicy at the centre, this vertically roasted chicken becomes a convivial centrepiece, ideal for a family meal or gathering with friends. Simple to prepare yet visually striking, it transforms a classic meal into a true moment of sharing.

Ingredients:

• 1 whole chicken (about 1.5 to 1.8 kg) 
• 1 can of beer 
• 3 tbsp olive oil 
• 2 cloves of garlic, chopped 
• 1 tsp smoked paprika 
• Aromatic herbs (thyme, rosemary) 
• Salt and pepper

Preparing the chicken

Step 1: Prepare the marinade
Mix the olive oil, garlic, smoked paprika, aromatic herbs, salt and pepper in a bowl.

Step 2: Season the whole chicken
Generously brush and massage the whole chicken with the marinade, covering the entire surface to infuse the skin and flavour the flesh.

Step 3: Prepare the beer can
Open the beer can and add a few aromatic herbs to enhance the flavours during cooking.

Step 4: Set up the chicken for vertical roasting
Gently insert the chicken onto the can, in a vertical position, so that it remains upright.

Step 5: Check stability
Ensure the chicken is stable before placing it on the grill to guarantee an even and consistent kamado cook.

Cooking on the kamado

To make this recipe, you will need:

• Preheat your kamado to 180°C, using indirect heat.
• Stand the chicken upright on the grill, close the lid and cook for about 1 hour 15 minutes.

During cooking, the steam released inside the chicken infuses the meat with flavour while keeping it moist, as the skin gradually browns to a crisp finish.

Once cooking is complete, remove the chicken from the kamado and let it rest for a few minutes before carving.

Tasting and accompaniments

Serve the whole chicken directly at the table for guaranteed visual impact, then carve it in front of your guests to preserve all its juices. Its tender, fragrant flesh is especially enjoyable with the cooking juices, rich in flavour.

For the side, opt for grilled vegetables on the kamado (courgettes, peppers, onions) or roast potatoes, which benefit from the residual heat to become crisp on the outside and meltingly tender within. A fresh, slightly tangy salad will bring a lovely balance and lightness to the whole.

Conclusion

At once simple, convivial and spectacular, this whole chicken on the kamado recipe perfectly showcases the kamado’s cooking qualities. Thanks to gentle, controlled heat, the flesh remains juicy while the skin turns golden and crisp, for a result as delicious as it is visually appealing. An ideal recipe for sharing a gourmet moment and impressing your guests, without complexity — the perfect demonstration of the kamado’s expertise.