Kamado Chicken Thighs
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BBQGluten Free

Kamado Chicken Thighs

Prep

10 mins

Cook

45 mins

Serves

4

Method

Indirect

Weeknight staple — indirect heat and a rub with no nasties. Less effort than people think, all the flavour they expect.

Chicken thighs are the best cut for a Kamado, but only if you get the temps right.

⚠️ Always check individual product labels for allergen information as ingredients vary by brand. ⚠️

Servings1x

For the chicken

  • —2 kg bone-in, skin-on chicken thighs

For the rub

  • —1 tbsp Smoked paprika
  • —2 tsp Cayenne pepper
  • —2 tbsp Garlic powder
  • —1 tbsp Onion powder
  • —2 tbsp Freshly ground black pepper
  • —2 tbsp Diamond Kosher crystal salt

Prevent your screen from going dark as you follow along.

  1. 01

    Pat chicken thighs dry and coat evenly with the GF rub.

  2. 02

    Light the Kamado and set up for indirect heat with the deflector plate in.

  3. 03

    Stabilise dome temperature at 150°C.

  4. 04

    Place chicken skin-side up, close the dome, and leave undisturbed for 30 minutes.

  5. 05

    Continue cooking until internal temperature reaches 68°C when checked with an instant-read thermometer — it will carry over to around 74°C as it rests.

  6. 06

    Rest 5 minutes before serving or until the Chicken hits 74°C.