There are so many different ways of cooking chicken on a BBQ but most people stick with the old favourites like beer can chicken. However the versatility of a ceramic BBQ, like the Kamado Joe, means that by changing the position of the Deflector Plates and using it as a plancha – more creative recipes can be made.
I took four chicken breasts and four thighs (skin on) and coated them with a mix of brown sugar, chilli flakes, crushed coriander, crushed mustard seeds, sweet paprika, salt and pepper. I left them to marinade for most of the day in the fridge, this gives the chicken time to absorb the rub.
Fire up your Kamado Joe and put the deflector plate on it’s highest setting. Once the temperature reached 200 C I lightly oiled the deflector plate and placed the chicken (skin down) directly onto the deflector plate, closed the lid and left it for about 8 minutes. This gently browned off the skin and started breaking down the fat. I then flipped the chicken over and left it for 20 minutes.
While the chicken was gently cooking away, I sliced 1 large red onion, 1 yellow pepper, 5 medium mushrooms, a handful of halved cherry tomatoes and a small handful of fresh coriander. Mixed all of this into a bowl with a generous slug of olive oil and seasoned with salt and pepper.
After the 20 minutes was up, I checked the temperature of the chicken using my Thermapen (probably the best and most accurate thermometer on the market and highly recommended). As soon as the chicken showed an internal temperature above 180F / 82C, I then covered the meat with the vegetables and left it to cook for 5 minutes.
This is my version of a chicken BBQ Provençal which is wonderful on a cold wintry night.