Juicy whole chicken on the kamado

Surprise your guests and treat your loved ones to a recipe that is as spectacular as it is delicious: whole kamado chicken. Crisp on the outside and wonderfully juicy in the middle, this vertically cooked chicken becomes a convivial centrepiece—ideal for a meal with family or friends. Simple to make yet visually impressive, it turns an everyday 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 garlic cloves, chopped
1 tsp smoked paprika
Aromatic herbs (thyme, rosemary)
Salt and pepper

For even more flavour, you can add a few wood chips while cooking to lightly smoke the chicken and deepen its aromas.

Chef’s tip

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 all over, so it soaks into the skin and flavours the meat.

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 cooking
Gently slide the chicken onto the can, in an upright position, so it stands firmly.

Step 5: Check stability
Make sure the chicken is stable before placing it on the grill to ensure even, consistent kamado cooking.

Kamado cooking

To make this recipe, you will need:

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L Forest Grill ceramic Kamado barbecue pack in black, with pizza stone, stainless-steel grate, cover and care accessories included.

Forest Kamado 18" + Trolley + Side Shelves + Pizza Stone

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Close-up of a golden, juicy roast chicken on a cast-iron cooking stand, surrounded by grilled vegetables, while a hand squeezes a lemon over it to add fresh juice.

Cast-iron poultry cooking stand

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Stainless-steel poultry stand with an integrated tray, ideal for roasting beer-can chicken or infusing it with flavours directly on a Kamado barbecue.

Stainless-steel poultry cooking stand

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Preheat your kamado to 180°C, using indirect heat.
Stand the chicken upright on the grate, close the lid, and cook for around 1 hr 15 min.

During cooking, the steam released inside the chicken flavours the meat while keeping it moist, as the skin gradually browns until it turns crisp.

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

Tasting and sides

Roast chicken positioned vertically on a cast-iron cooking stand inside a Kamado, surrounded by colourful grilled vegetables on a grate above the coals.

Serve the whole chicken straight to the table for maximum visual impact, then carve it in front of your guests to keep every drop of juice. Its tender, aromatic meat is best enjoyed with the cooking juices, rich in flavour.

For a side, opt for kamado-grilled vegetables (courgettes, peppers, onions) or roast potatoes, which make the most of the residual heat to become crisp on the outside and tender within. A fresh, lightly tangy salad will provide a lovely balance and a lighter finish overall.

Conclusion

Simple, convivial and truly impressive, this whole chicken on the kamado recipe showcases the kamado’s cooking strengths perfectly. Thanks to gentle, controlled heat, the meat stays juicy while the skin turns golden and crisp—for a result that is as delicious as it is visually striking. An ideal recipe for sharing a delicious moment and impressing your guests, without complexity—the perfect demonstration of the kamado’s expertise.