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Kamado Recipes - PECHGAS KADAMI

Roasted breasts on a kamado kadami
Kadami Breasts

Preparing delicious "Kadami Breasts" in your Kamado is a unique culinary experience that combines the intense and smoky flavors with the juiciness of chicken breasts. In this recipe, we will guide you step by step to achieve a spectacular dish that will wow your guests and take your grilling skills to the next level.



  • 2 boneless, skinless chicken breasts (approximately 500 g each)

  • 2 tablespoons of olive oil

  • 2 teaspoons of grain salt

  • 1 teaspoon ground black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • 1 teaspoon ground cumin

  • 1 teaspoon paprika

  • 1 walnut wood or apple wood (for smoky flavor)

  • Quality charcoal



  • Prepare your Kamado: Open the vents on the bottom and top of the Kamado to allow good air circulation. Then, light the charcoal and heat the Kamado to a temperature of 225-250 degrees Celsius (approximately 450-500 degrees Fahrenheit). Place a hickory or apple wood on the charcoal to add smoky flavor.

  • While the Kamado is heating, prepare the chicken breasts. Wash the breasts and dry them with kitchen paper. Next, brush the breasts with olive oil to help the spices adhere.

Dressed Kadami Breasts
  • In a small bowl, mix together the salt grains, black pepper, garlic powder, onion powder, smoked paprika, thyme, rosemary, cumin and paprika.

  • Generously sprinkle the spice mixture over both sides of the chicken breasts, making sure to coat them evenly.

  • Place the chicken breasts on the grill, on the side opposite the direct heat. Close the lid of the Kamado.

  • Once the breasts are cooked, remove them from the Kamado and let them rest for 5 minutes before slicing.

  • Serve the Kadami Breasts with your favorite sides, such as fresh salad, grilled vegetables or rice.

Gentleman plating grilled breasts

Enjoy your Kadami Breasts!

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