The Best Grilled Chicken Recipe I've Ever Made! Fire Grilled Chicken
Direct Heat Chicken On A Komodo Kamado
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Introduction
What’s up, BBQ fans? I’m Jake, and today we're not just making any chicken—we're grilling directly over the fire using the Komodo Kamado and its duck rack. This method isn't just for ribs (which turned out amazing, by the way, without any sauce); it’s perfect for chicken, too, and I’m here to show you how it's done.
Setting Up the Komodo Kamado
First off, I’m using the duck rack, a fantastic accessory that I’ve recently tried with ribs. The results were incredible, so I’m excited to apply this technique to chicken. I’ll start by spraying the rack with oil to make cleaning easier later on. Trust me, it's a lifesaver.
Preparing the Chicken
I’ve got a couple of chickens that we’re going to season and hang directly over the coals. The legs can handle more heat, so I'll hang them downwards to get an even cook. A pro tip: use a rub with low sugar content to avoid burning. Today, I’m using Catman’s Grill Rancero—it’s fantastic on chicken and not too high in sugar.
Hanging the Chicken
Hanging the chicken is straightforward with the duck rack. Position the chicken so that it’s suspended by the legs, allowing it to roast evenly over the coals. This setup not only cooks the chicken but also infuses it with a wonderful smoky flavor, thanks to the fat dripping directly onto the hot coals.
Cooking Process
We’ll let the chicken cook over direct fire. The Komodo Kamado is excellent for maintaining a consistent temperature, but keep an eye on it. You want to cook the chicken until it’s just right—not too dry, not undercooked. Depending on the size of your chicken and the heat of your coals, this will generally take about 40 to 60 minutes.
Finishing Up
Once the chicken is cooked, let it rest for about 10 minutes before carving. This rest period allows the juices to redistribute throughout the meat, making sure every bite is juicy and delicious.
Taste Test
After resting, it’s time to carve and taste. The skin should be crispy, and the meat should be succulent with a rich smoky flavor enhanced by the fats and juices that vaporized during cooking.
Conclusion
Cooking chicken directly over the fire on the Komodo Kamado with a duck rack is an excellent way to achieve a crispy skin and moist interior. The direct heat helps render the fat quickly, basting the meat in its own juices and enhancing the flavor with every drop that hits the coals.
Give this method a try the next time you fire up your grill. It’s a simple yet effective way to prepare chicken that’s packed with flavor. And if you're interested in other ways to use your Komodo Kamado for spectacular BBQ results, check out my video on making direct fire ribs – you won’t be disappointed.
Thanks for watching, and as always, keep those fires burning and the BBQ sizzling! I’ll see you next time on the patio.
Thanks for watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe to my YouTube channel for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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