Chicken is one of the most versatile foods you can cook on your kamado-style cooker. You can cook it whole, cut up into parts, direct heat, and indirect heat.
I’ve found several videos that cover some of the most popular ways to cook that bird. We’ve got recipes in our Recipe section, so make sure you check it out the next time you’re ready to treat your friends and family to some ‘finger-licking’ good eats.
Easy, peasy way to cook wings with a crisp skin over direct heat without burning them
This way of cooking wings is drop-dead simple. The only extra thing you need to get is a couple of fire bricks to raise the grate so it’s even with the top of the Egg.
How to make Smoked BBQ Wings and Drummies on the Big Green Egg tips and tricks
Eric C. has put a different twist on how he cooks his chicken wings and drumsticks. He cooks them indirect by putting the grate over an inverted plate setter. He also uses a tray of water—some of you may think this is not necessary in an Egg, but, heck, you may want to try it out just to see if it makes a difference.
Oh, and check out a neat suggestion about how to position the dome thermometer!
Sous Vide Chicken Leg Quarters Finished on the Big Green Egg
This guy made this video a couple of years ago. He obviously wasn’t very experienced at the time in how to prepare for shooting the video—as he admits in the comments on his YouTube page—but, he does have a great idea on how to finish off chicken that’s been cooked sous vide style for 4 hours. Now, you probably wouldn’t go out and buy a Big Green Egg or other kamado cooker just to finish off sous vide dishes, but if you already have one, why not fire it up and have a great looking dish to serve to your friends and family?
How about a spatchcocked chicken?
If you’ve never cooked a spatchcocked chicken, you are missing a great way to cook a chicken. If you don’t know what “spatchocked” means then I’ll tell you…it means cooking the chicken without its backbone. You also crack the breastbone by pushing down on the breast with both hands until you hear it pop.
Basically, you’re making all parts of the chicking about the same thickness, so they all get cooked at the same time.
Now, the guy in the video below does it a little differently than the way I do it, but the end result is just about the same (although I think my way is better ?). First off, I wrap a fire brick with aluminum foil and put it on top of the bird while it’s cooking. While we both cook it indirect, it looks like he does it by only putting charcoal on part of the grate and cooking the chicken over the other part. I use a platesetter and put it in upside down. I put an aluminum pan on top of the platesetter to catch the drippings.
‘Beer Can’ Chicken
This next video shows you how to cook a ‘beer can’ chicken. This method enables you to sit the bird down on top of a beer can or other vertical devices filled with liquid and some spices while it cooks. I personally use a ceramic device for this and it works great.
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