How Long to Cook Chicken Breast on Kamado Grill?

Ready to grill up some amazingly juicy and flavorful chicken breast on your Kamado grill? You’ve picked the perfect tool! Kamado grills are experts at locking in moisture and maintaining consistent heat, which means you can say goodbye to dry, boring chicken. Let’s dive into how to get that perfect result every time.

Why Your Kamado Grill Excels at Chicken

The unique ceramic design of Kamado grills makes them fantastic for grilling chicken. They retain and distribute heat incredibly evenly, eliminating hot spots. This consistent temperature, combined with the grill’s ability to seal in moisture, ensures your chicken breasts cook through perfectly while staying tender and succulent. Plus, you get that irresistible smoky flavor!

Getting Started: Perfect Prep Steps

A little prep work goes a long way:

• Brine for Moisture: For extra juicy chicken, consider a quick brine. Soak breasts in a solution of 1/4 cup salt to 4 cups water for 30 minutes to 4 hours in the fridge.
• Pound for Evenness: Chicken breasts often vary in thickness. Gently pound them between plastic wrap until they’re about 1 inch thick to ensure they cook evenly.
• Season Liberally: Drizzle with a little olive oil, then season generously with salt, pepper, and your favorite spices or poultry rub.

Mastering the Cook: How Long to Cook Chicken Breast on Kamado Grill

The most important rule: all chicken must reach an internal temperature of 165°F (74°C). Always use a reliable meat thermometer. We’ll be grilling at a steady 350-400°F (175-200°C).

Boneless, Skinless Chicken Breast

• At 350°F (175°C): Sear over direct heat for 5-7 minutes per side until nicely browned, then move to indirect heat to finish for another 5-10 minutes. Total cooking time is typically 15-25 minutes.
• At 400°F (200°C): Cook entirely over direct heat for 6-8 minutes per side, flipping once. Total cooking time is usually 12-16 minutes. Watch closely to prevent burning.

Bone-in, Skin-on Chicken Breast

Bone-in chicken cooks best primarily over indirect heat at 350°F (175°C) to ensure even cooking without drying out.

• Indirect Method: Place chicken over indirect heat, close the lid, and cook for about 30-40 minutes. For crispy skin, you can move them to direct heat for the last 5-10 minutes until the skin is golden and the internal temperature reaches 165°F. Total cooking time typically ranges from 40-50 minutes.

Is It Done? Check That Temp!

Your meat thermometer is your best friend! Insert it into the thickest part of the breast, away from any bone. When it reads a consistent 165°F (74°C), your chicken is perfectly cooked. While clear juices and opaque meat are good signs, the thermometer is the ultimate proof.

Don’t Skip the Rest!

Once off the grill, transfer your chicken to a cutting board and loosely tent it with foil. Let it rest for 5-10 minutes. This essential step allows the juices to redistribute, guaranteeing a tender, moist result. Cutting too soon means all those delicious juices run out, leaving you with dry chicken.

Pro Tips for Kamado Chicken Success

• Preheat Thoroughly: Always preheat your Kamado for 20-30 minutes for stable temperatures.
• Pound Evenly: Ensures consistent cooking.
• Don’t Overcrowd: Give chicken space to grill, not steam.
• Use a Thermometer: Absolutely essential for food safety and perfect doneness.
• Rest Your Meat: Crucial for juicy results.

Common Mistakes to Avoid

• No Preheating: Cold grates lead to sticking and uneven cooking.
• Overcooking: The fastest way to dry, tough chicken.
• Not Resting: Juices escape, leaving meat dry.
• No Thermometer: Don’t guess; always verify doneness.
• Overcrowding: Reduces grill temperature and prevents proper searing.

Your Kamado Chicken FAQs Answered

What’s the best temperature for chicken breast on a Kamado?

A grill temperature of 350°F to 400°F (175°C – 200°C) is ideal.

Direct or indirect heat?

Boneless often benefits from initial direct searing followed by indirect heat. Bone-in typically needs mostly indirect heat.

Is brining necessary for juicy chicken?

It greatly enhances moisture and flavor, especially for lean breasts, so it’s highly recommended though not strictly mandatory.

Why might my Kamado chicken be dry?

The usual culprits are overcooking past 165°F, not resting the chicken, or skipping the brining step.

Ready to Grill?

You’re now ready to confidently grill delicious chicken breasts on your Kamado! Remember these key steps: proper prep, consistent grill temperature, hitting that 165°F internal temperature, and always allowing for a good rest. Enjoy your perfectly juicy Kamado chicken!