Roasted pumpkin from the kamado with chicken thighs, feta & honey

Sep 25, 2026

Geroosterde pompoen van de kamado met kippendijen, feta & honing

Roasted pumpkin, juicy seasoned chicken thighs, salty feta, honey, and crunchy walnuts. A complete autumn meal where sweet, savory, and a subtle smoky flavor come together perfectly.

Preparation
± 50 minutes

Temperature
190–200°C

Method
Indirect + direct

For
± 4 people

Prefer vegetarian?

Skip the chicken and make the roasted pumpkin with feta, honey, and walnuts. View the vegetarian recipe →

A complete autumn dish from the kamado

In this recipe, we prepare both the pumpkin and the chicken thighs on the kamado. The pumpkin becomes soft and sweet, while the chicken cooks gently and then gets a beautifully grilled exterior briefly over direct heat.

Start with good kamado charcoal. For a subtle extra smoky flavor, you can add a small amount of smoking wood. Applewood is an excellent pairing here: mild, slightly sweet, and well suited to both chicken and pumpkin.

Ingredients

Pumpkin & finishing touches

1 medium butternut squash
150 g feta
60 g walnuts
2–3 tbsp honey
2 tbsp olive oil
1 tsp dried thyme
Sea salt and black pepper
Fresh thyme
Optional: chili flakes and arugula

Chicken thighs

600–700 g boneless chicken thighs
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp dried thyme
½ tsp cumin
Sea salt
Freshly ground black pepper

Prepare the Titan Kamado

Set up the kamado for indirect cooking at approximately 190–200°C. This temperature is high enough to roast the pumpkin beautifully, while gentle enough to cook the chicken thighs until juicy.

Titan Tip
With chicken, the internal temperature determines when the meat is done, not just the time on the clock. Use a BBQ or meat thermometer for reliable monitoring.

Step-by-step preparation

1. Season the chicken thighs
Mix the chicken with olive oil, smoked paprika, garlic powder, thyme, cumin, sea salt and black pepper. If possible, let it rest for 20–30 minutes. 2. Prepare the squash
Halve the butternut squash, remove the seeds and cut it into large pieces or half-moons. Toss with olive oil, thyme, salt and pepper. 3. Cook the chicken and squash indirectly
Place both in the indirect zone and cook for about 30–40 minutes at 190–200°C. Turn halfway through and check the chicken regularly with an instant-read thermometer. 4. Check the internal temperature
Measure in the thickest part of the chicken thigh. Maintain a minimum internal temperature of 75°C as a safe lower limit. 5. Finish grilling the chicken thighs briefly
Move the nearly cooked chicken thighs to direct heat and grill for about 1–2 minutes per side for extra color and grilled flavor. Then let them rest for a few minutes. 6. Roast the walnuts
Roast the walnuts on the kamado for a few minutes until lightly browned and extra crisp. 7. Assemble the dish
Spread the squash over a dish, add the chicken thighs and finish with feta, roasted walnuts, honey and fresh thyme.

Why this combination works

The roasted squash brings sweetness, the chicken adds savory flavor and a light smokiness, feta adds saltiness and creaminess, and the walnuts provide crunch. The honey brings all the flavors together.